Mark Birchall, ex-head chef at L’Enclume, is chef-patron of Moor Hall, an outstanding, two Michelin star, five AA Rosette restaurant with rooms.
The large, Grade II Listed manor house dates back to the 14th century. It’s located within acres of ground that takes in a country garden, lake, kitchen gardens and a whole lot more.
Birchall’s backers and co-owners, the Bells, haven’t scrimped on the investment – and their head chef is a safe bet. Having trained at the three star El Celler de Can Roca in Girona (twice voted the best restaurant in the world), he went on to win the Roux scholarship in 2011.
The Roca brothers have had a big impact on Mark Birchall and Moor Hall is benefiting from the experience. Everything is British or grown on site – which is no massive claim to fame these days, but when you think of Birchall’s pedigree, expect the best.
Appetisers could include black pudding with pickled apple, smoked curd, tiny baskets of fermented garlic and flowers, and an oyster dish, that tastes (and looks) as remarkable as a rock pool.
Birchall’s ‘mains’ from the eight (plus) course tasting menu could include aged beef in charcoal. While desserts could include a layered apple creation, topped with apple mead rocks and aged caramel or the most gingery ice cream topped with a regional classic – shards of frozen gingerbread – and served in a hand-carved wooden bowl.
Expect natural-feeling presentation and tableware worthy of its payload. And don’t forget the dedicated cheese room, stocked with Courtyard Dairy and Neal’s Yard Dairy’s finest.
Wine flights are bespoke and brilliant: think Japan, Macedonia, New York and France.