Moor Hall
DRY LIME & STRAWBERRY HI-BALL
CHARCUTERIE – a selection of our house
BLACK PUDDING – pickled gooseberry
ENGLISH MUFFIN – buttered lobster, pancetta
COD ROE – chicken, chervil, aged kaluga caviar
ALDERMAN PEAS – chorizo and cornflower
SMOKED EEL – potato, fermented garlic, flowers
RAW MACKEREL – preserved raspberry, kombu and radish
LOUËT-FEISSER OYSTER – white beetroot, buttermilk and dill
SEED BREAD – house cultured butter, herb butter
PARIS MARKET CARROTS – doddington, chrysanthemum and sea buckthorn
SWEETBELL TURNIP AND CRAB – anise hyssop and sunflower seeds
RUBY RED DEVON BEEF AGED FOR 80 DAYS – pablo beetroot, mustard and shallot
2024 GERARD BOULAY SANCERRE
EAST COAST LOBSTER – tarleton tomatoes, smoked marrow and rosehip
TURBOT COOKED IN BROWN BUTTER – garden courgette, langoustine, marigold and nasturtium
CORNISH CHAROLLAIS LAMB – artichoke, lettuce and anchovy ragout, ramson and whey
ENGLISH CHEESES – crackers, biscuits, bread, onion jam, rhubarb champagne spread
ORMSKIRK GINGERBREAD – roots and pine
PEREGRINE PEACH – lemon verbena, ragstone and begonia
MERCHANT CHERRIES – muscovado, woodruff and oxalis
MOOR HALL HONEY – yoghurt, oolong and pumpkin seed
Considered by some to be The United Kingdom’s finest Restaurant Moor Hall relies almost entirely on its own gardens and the skill of Chef Mark Birchall to create an author’s cuisine, though the stories revolve entirely around the region and it’s terrain.
Spread across nearly 120 acres, history dating to the 1200s or earlier fully established as a brick and stone structure by the mid-16th century, it was 2015 when plans for a Restaurant and six acre garden were established and 2025 when a third Michelin Star joined two awarded seven years prior.
Rooted in sustainability, years as Executive Chef of L’Enclume informing Birchall’s approach considerably, guests begin in the lounge with Apertifs and snacks including house-made Charcuterie before an informative tour of the grounds and many of the Vegetables to be consumed throughout the evening.
Playful but delicious, one-bite Black Pudding and a decadent “English Muffin” with Lobster followed by Peas outside and Smoked Eel in the kitchen, transfer to the Scandic-style dining room is seamless as 70s and 80s rock drift across the high ceilings.
Guided by a professional yet friendly team fully steeped in the property’s history, Mackerel balanced by bitter and pickled flavors giving way to an Oyster in Buttermilk with Dill, plating throughout is gorgeous while flavors are expressive and pure.
Growing some exotic Ingredients locally, Paris Market Carrots with Sea Buckthorn and Doddington Cheese displaying a meticulous approach to showcasing known flavors in new ways, Turnip and Crab play off one another beautifully prior to a take on Beef Tartare with Mustard and Beets.
Suggested well-priced Sancerre to accompany Lobster and Turbot, both perfectly cooked and given some weight before adding floral hints, an Entree of Lamb comes first as Stew beneath a cloud of Whey and then generously sliced with Artichokes and Bread to soak up all the Sauce.
Opting for Cheese from a dedicated room, the Staff’s selection joined by condiments including Champagne Rhubarb Spread, Dessert is a four-part affair first dedicated to Ormskirk Gingerbread in textures including Ice Cream followed by Peaches, Cherries atop Cream and on-site Honey with Frozen Yogurt back in the lounge.
www.moorhall.com