Organic farming methods
We employ organic farming methods only, based on ‘no dig’ – meaning we don’t dig the beds which improves soil health and reduces weeds. By avoiding digging we don’t disrupt the soil life – the important micro-organisms, fungi and worms, that help feed plant roots.
No chemicals are applied to the crops at Moor Hall. We use biological control, like ladybird and lace wing larvae to reduce greenfly, or netting carrots and brassicas to keep off root fly and cabbage white butterflies.
We work with nature rather than against it, encouraging wildlife such as hedgehogs to help reduce the slug population. We have four beehives to help with pollination and are looking to increase our wildflower meadow to support bee conservation.
We funnel as much kitchen and garden waste as possible back into the garden for homegrown compost, yielding around two tonnes every 6-10 weeks season dependent. Purchasing of additional compost is minimal and always peat-free. Surplus waste is managed by ReFood, the UK’s only fully integrated food chain recycler, ensuring all food waste is repurposed as crop fertiliser – like we do at Moor Hall, on a nationwide scale.
Grow your own
We are completely self-sufficient with regards to sourcing micro herbs and baby vegetables, with around ten different micro herbs grown at any one time depending on the season, such as celery, anise hyssop, fennel and baby carrots.
All edible flowers are grown on-site too, such as cornflowers, violas, primulas, calendula, marigold and borage flowers, as well as additional garnishes such as oxalis, wood sorrel, buckler sorrel and nasturtium.
During the summer, our gardens turn an impressive crop, growing the likes of peas, broad beans, French beans, runner beans, courgettes, cucumbers, beetroot, turnip, carrot, fennel, agretti, crosnes, wild strawberries, raspberries, heritage apples & pears, peaches, plums, medler, quince, artichokes, cabbages, kales, leeks, New Zealand spinach and baby red onions.
We also cure our own meats for our charcuterie, and in our dairy we produce cheese, butter and yogurt using raw milk from a small, local herd of Holstein Friesian.
During Moor Hall's extensive renovation, as many original features as possible were retained, and where possible, materials were repurposed.
Sandstone from the building features in our crockery, made locally by Sarah Jerath in Parbold.
16th century oak beams were used in the garden’s pergola, and to create tableside wooden pegs to house the meat blade during your main course at Moor Hall.
We also grow our own cut flowers for display around Moor Hall and The Barn, again saving on air miles and packaging.