Published on September 12, 2025
A SIX STAR CELEBRATION
Chef-Patron Mark Birchall joined Jean-Philippe Blondet for a remarkable one-night collaboration at Alain Ducasse at The Dorchester.
Chef-Patron Mark Birchall joined Jean-Philippe Blondet for a remarkable one-night collaboration at Alain Ducasse at The Dorchester — an evening uniting two of Britain’s three-Michelin-starred restaurants under one roof.
Held on 9 September 2025, the “four-hands” dinner was overseen by Alain Ducasse himself and celebrated the harmony of two distinct yet complementary culinary philosophies. Guests were welcomed with canapés before a multi-course tasting menu, crafted as a dialogue between Moor Hall’s ingredient-led precision and Ducasse’s timeless French technique.
Among the highlights were East Coast lobster with Tarleton tomatoes, smoked marrow and rosehip from Birchall, and hand-dived scallop with citrus beurre blanc and Kristal caviar from Blondet — dishes that captured the purity of flavour and refined craftsmanship both chefs are known for.
The setting, Ducasse’s elegant dining room at The Dorchester, provided a suitably grand backdrop. Beneath the shimmering “Table Lumière”, diners experienced an evening where provenance, artistry, and hospitality converged seamlessly.
For Birchall, the collaboration was both an honour and an opportunity to showcase Moor Hall’s ethos on an international stage. “It was a privilege to cook alongside Jean-Philippe and his incredible team,” he reflected. “Our shared respect for ingredients and seasonality made this evening truly special.”
The event also underscored the growing stature of the UK’s culinary scene, where collaboration — not competition — drives innovation. Both kitchens share core values: sustainable sourcing, minimal waste, and a deep connection to the land and producers who make fine dining possible.
Guests described the evening as “a conversation on a plate” — each course revealing both individuality and harmony. The service, pacing, and storytelling transformed the meal into something more than a dinner: it was a celebration of shared excellence and mutual inspiration.
For Moor Hall, this six-star collaboration marked another milestone in our ongoing journey — reaffirming our belief that great food is built on relationships, curiosity, and the pursuit of perfection.
While it was a one-night-only event, its legacy endures — a moment where two world-class teams came together to celebrate craftsmanship, creativity, and the joy of exceptional dining.
Further Reading
Lancashire is a land of abundance. Our gardens teem with fruit and vegetables and flowers and herbs. In season here you might eat peas straight out of the pod, so fresh all they need is a touch of salt and nasturtium oil. What we don’t grow we seek out from the amazing produce tended and nurtured by local farmers and artisans.
On site we’re also busy with charcuterie, bread-making and our own micro-dairy. There’s always something interesting to explore or a discovery to be made. And we like to share what we find.
We are delighted to share that Moor Hall has been named the No. 5 restaurant in the UK at the National Restaurant Awards 2026.
Mark joins the panel for the prestigious Roux Scholarship
Moor Hall retains 3 MICHELIN Stars and The Barn retains One MICHELIN Star.
Mark Birchall joins the judging panel.
Moor Hall and The Barn make the Squaremeal Top 100.
An exclusive dining experience in Atelier Hearth at Moor Hall.
Moor Hall has been voted the No. 1 restaurant in the UK in the prestigious Harden’s Top 100 Best UK Restaurants annual diners’ poll.
Sundays deserve more time.
More stillness. More space. More moments that feel like they belong entirely to you.
We are delighted to share that Moor Hall has been awarded Two MICHELIN Keys in the new MICHELIN Guide Hotel Selection.
