MARK BIRCHALL

Chef Patron, Moor Hall Restaurant with Rooms and The Barn at Moor Hall

Mark Birchall at Moor Hall Restaurant


Talented Chef Patron, Mark Birchall, creates delicate produce-driven menus inspired by our exceptional surroundings and home grown ingredients.

Mark was born in Chorley, Lancashire, and was previously Executive Chef of L’Enclume. He also won the Roux Scholarship in 2011, and staged at El Celler de Can Roca, Girona, a 3 Michelin Star Restaurant.

Mark’s menus showcase his own style of modern British cuisine, using produce grown on the five acre site or from local artisan producers. Under Mark’s patronage, Moor Hall has achieved two Michelin Stars, a Michelin Green Star and five AA Rosettes. Moor Hall was also crowned ‘Restaurant of the Year’ at the Estrella Damm National Restaurant Awards 2021, retaining the title from previous years, and then awarded ‘Best Restaurant in England’ in 2022.

Mark was recently crowned ‘Best Chef in the UK’, winning the Chefs’ Chef of the Year award at the AA Hospitality Awards. Selected by AA Rosette-awarded chefs, this is a unique award recognising the best chef in the UK, as chosen by their peers.

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Mark Birchall's neighbourhood restaurant, The Barn


The Barn at Moor Hall, Mark Birchall’s neighbourhood restaurant, is located within the grounds of Moor Hall and offers delicious seasonal menus in a relaxed setting. It holds one Michelin star and 3 AA Rosettes.

In keeping with the Moor Hall ethos, dishes are made with the finest seasonal ingredients, mostly sourced from Moor Hall’s five-acre landscape or the local area. Enjoy 60 Day aged grass fed Shorthorn beef, tarragon and crispy potato; Brown butter poached Turbot, warm roe tartare, courgette and glazed Jersey royals or Lemken strawberries, cream cheese mousse, lemon verbena and meringue. Or, visit us on a Sunday for our incredibly popular Sunday lunch with roasted 40-day aged Belted Galloway sirloin and all the trimmings.

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“We want to bring together the very best surroundings with an unrivalled dining experience.”