Published on August 23, 2026

The Pursuit of Excellence: Mark Birchall on the Master of Culinary Arts

This September, some of the country’s most talented hospitality professionals will come together for the final of the Master of Culinary Arts (MCA) – one of the industry’s most respected accolades.

Organised by the Royal Academy of Culinary Arts and held only once every four years, the MCA recognises exceptional standards across Kitchen, Pastry and Restaurant Service. This year, Mark Birchall will be involved as Honorary Judge for Kitchen, joining an experienced panel tasked with assessing the finalists as they put their skills to the test.

For Mark, it is an opportunity not only to recognise talent, but to support the continued development of the industry and the next generation working within it.

“The MCA is about recognising the very highest standards in our industry and encouraging those at the top of their game to keep pushing forward. I’m looking forward to seeing the individuality, skill and consistency of this year’s finalists, and how they perform when the pressure is really on. Reaching the final is an achievement in itself, and I’m excited to see what they bring.”

The importance of strong foundations

Throughout his career, Mark has remained a firm believer that progression starts with mastering the fundamentals.

Creativity and individuality are an important part of becoming a great chef, but they need to be supported by strong technical ability, consistency and an understanding of ingredients.

It is a philosophy that remains central to the kitchens at Moor Hall, where development is a continual process. Young chefs are encouraged to understand not simply how something is done, but why – from the provenance and seasonality of an ingredient to the techniques used to prepare it.

For Mark, competitions such as the MCA provide an opportunity for chefs to test those foundations away from the familiarity of their own kitchens.

Performing under pressure

Reaching the MCA final requires considerable commitment, but the final itself brings another challenge: delivering at the highest level while being observed and assessed by some of the industry's most experienced figures.

Technical ability is naturally important, but Mark will also be looking beyond individual techniques.

Consistency, organisation, attention to detail and the ability to remain composed all contribute to the overall performance. At this level, it is often the accumulation of small details that makes the difference.

There is also something less easily measured: individuality.

The strongest chefs develop an understanding of their own style and instincts while maintaining respect for the foundations of their craft. Seeing that personality emerge is one of the things Mark is most looking forward to at this year's final.

Passing knowledge on

Mark's involvement with the MCA forms part of a wider commitment to supporting and developing talent within the hospitality industry.

At Moor Hall, that responsibility begins with the team. Knowledge is shared, standards are continually reinforced and individuals are encouraged to progress within their respective disciplines.

Beyond Moor Hall, involvement with initiatives such as the Master of Culinary Arts provides an opportunity to contribute to the wider profession.

For Mark, maintaining standards within hospitality isn't simply about what happens within one restaurant. It requires established chefs and hospitality professionals to give their time, share their experience and create opportunities for the next generation to develop.

Looking ahead to the final

The Kitchen Final of the Master of Culinary Arts takes place this September, bringing together the successful finalists for the culmination of a process that has tested their knowledge, skill and professionalism.

Whatever the final outcome, reaching this stage represents a considerable achievement.

For Mark, the day will ultimately be about celebrating that commitment – and seeing the talent that will help shape the future of the industry.

“You never stop learning as a chef. There is always another ingredient, another technique or another way of looking at something. That desire to improve is hugely important. I’m looking forward to seeing that mindset in the finalists and recognising the work they’ve put in to reach this point.”

Find out more about the Master of Culinary Arts and the Royal Academy of Culinary Arts.

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.