Moor Hall
Aughton, United Kingdom
ā3 Stars
The Experience
From Michelin Guide
Charming grounds lead up to this beautifully restored 16th-century country house, where your meal commences with an array of snacksĀ āĀ the last served in the kitchen by Head Chef Mark Birchall, who introduces some of the outstanding produce to come. Once youāre settled in the striking Scandic-style dining room, the main event begins: a procession of refined, stunningly detailed dishes. Markās understanding of flavour is impeccable, showcased in brilliant combinations like warm ripe tomatoes with tiny cubes of bone marrow. Among the accommodation options are garden rooms that reflect the natural surroundings.
Unique Things
From Visitor Experiences
- Original Fireplace in Guest Rooms
Some guest rooms at Moor Hall feature the original fireplace, blending historical architecture with luxury accommodation. - Dedicated Snack Menu in Lounge
The dining experience begins with a dedicated snack menu in the lounge, including award-winning charcuterie cured in-house and black pudding tarts with pickled gooseberries. - Glass-Fronted Restaurant Overlooking Lake
The main restaurant is glass-fronted, offering panoramic views of a tranquil lake, creating a unique and serene dining atmosphere.
Ingredient Stars
From Visitor Experiences
- Paris Market Carrots
Used as the main ingredient in a signature dish where baked Paris Market carrots sit atop a cheese custard, accompanied by chives, sea buckthorn dressing, and Doddington cheese snow. The carrots are chosen for their specific variety, not provenance, and are valued for their sweetness and texture. - Brown and White Cornish Crab
Featured in a complex dish with turnips, anise hyssop, Douglas fir, dehydrated turnips, kombu, sunflower cream, and turnip broth. The crab provides a delicate, briny flavor, though its presence is subtle amidst the layered components. - Garden Apples
Sourced from the restaurantās own garden, these apples form the base of a celebrated dessert, slow-cooked and caramelized, paired with gooseberry sorbet, woodruff mousse, and marigold for a dish praised for its natural flavor and balance. - Doddington Cheese
Used as a snow-like topping over baked carrots and cheese custard, this British cheese is similar to Parmesan and adds a creamy, umami note to the dish. - Sea Buckthorn
Incorporated as a dressing in the carrot dish, sea buckthorn provides a tart, citrusy accent that complements the sweetness of the carrots and the richness of the cheese custard.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Lunch Menu (5 courses): Ā£85
- Dinner Menu (7 courses): Ā£120
- Vegetarian Menu (6 courses): Ā£95
Signature Dishes
- Moor Hall's signature dish: 'The Garden' - a seasonal vegetable dish, price not specified