Published on September 29, 2025
WELLOCKS PRODUCERS SHOW
On Monday 29th September 2025, Moor Hall’s Chef-Patron Mark Birchall took part in the Wellocks Chef & Producer Show at Emirates Old Trafford, Manchester — a day celebrating the finest ingredients, craftsmanship, and the producers who bring them to life.
On Monday 29th September 2025, Moor Hall’s Chef-Patron Mark Birchall took part in the Wellocks Chef & Producer Show at Emirates Old Trafford, Manchester — a day celebrating the finest ingredients, craftsmanship, and the producers who bring them to life.
Hosted by Wellocks, one of the UK’s most respected ingredient suppliers, the event brought together chefs, growers, and artisans from across the country. With over 80 producers exhibiting and a full programme of live demonstrations, Mark’s appearance was among the day’s highlights.
Returning as a guest chef, Mark led a captivating demo in the Chef Theatre, where he explored the relationship between chef and producer — a principle at the heart of Moor Hall’s philosophy. His presentation focused on seasonality, provenance, and restraint, showcasing how the simplest ingredients can reach extraordinary heights when treated with respect and precision.
Throughout the session, Mark demonstrated how thoughtful sourcing drives creativity in the kitchen. He spoke about working closely with farmers, growers, and Wellocks’ network of producers to build menus that reflect the rhythm of the land. Every element, he explained, begins with the ingredient — the role of the chef is to understand it, elevate it, and never lose sight of where it comes from.
The audience, filled with industry professionals and food enthusiasts, watched intently as Mark shared techniques that emphasised flavour integrity and balance over complexity. Questions flowed freely — from managing seasonality at scale to how Moor Hall’s gardens influence its menu — turning the demo into an open conversation about sustainability and craftsmanship.
Reactions throughout the day praised Mark’s clarity, humility, and ability to connect fine dining with real-world sourcing. His demo captured the essence of the event: uniting producers and chefs through shared values of quality, care, and innovation.
Reflecting afterwards, Mark said, “It’s always inspiring to stand alongside the people who grow and make the ingredients that shape what we do. This show celebrates that partnership — it’s where everything begins.”
Moor Hall is proud to work with Wellocks and the dedicated producers who make such creativity possible. Events like this remind us that every great dish starts long before it reaches the kitchen — in the fields, gardens, and hands of those who bring it to life.
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.
