In the heart of Heaton Moor, The Moor offers a small and intimate dining space teeming with plants, earthy hues and natural textures to provide the perfect backdrop to its alternative, flavoursome and “purposeful” British menu guided by flavour and seasonal ingredients.
The separate lunch, dinner and Sunday roast menus are ever-evolving and inspired by sustainable produce, regularly changing to reflect the qualities of different ingredients and locally sourced from specially selected farmers and butchers, including urban farm Field28 and family-owned Lancashire poultry producer Johnson & Swarbrick. Their Goosnargh chicken and duck features, as does game, line-caught fish, British Isles shellfish, retired dairy cattle, free-range Burford brown eggs, and heritage and heirloom vegetables – but it’s not just buzzwords. There’s style and substance together and everything is well thought through to complement the whole as well as being presented rather smartly too. The different menus are all set prices for two or three courses, with add-ons such as “grazing” nibbles and sides charged extra. Desserts cater for everyone, from the super sweet to more palate cleanser to a good old plate of artisan cheese with homemade bread and quince chutney.
There’s also a half-decent wine list, with a spread of old and world bottles, dessert options and digestifs including sherry and port, and even an English sparkler. They even knock up a cocktail or two – the elderflower and Earl Grey martini has our name on it.
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