The Barn

This rustic restored barn is the more informal sister to Moor Hall, and the two restaurants share the same ethos, with much of the seasonal produce coming from the five-acre grounds in which they both sit. The airy dining room comes with exposed beams and an open kitchen, while the hedge-enclosed terrace by the lake is magical on a sunny day. The cooking is modern and imaginative, and the appealing à la carte offers dishes which are British at heart, with understated elegance and well-judged combinations of punchy flavours.

• A Converted Historic Barn with Rustic Charm and Modern Flair
  The Barn is uniquely housed in a lovingly restored former barn on the Moor Hall estate, blending rustic architectural charm—such as exposed beams and an airy dining room—with a modern, imaginative culinary approach. This setting creates a relaxed yet refined atmosphere distinct from typical Michelin-starred venues.

• Farm-to-Table Ethos with Extensive Onsite Growing
  The restaurant’s menu is deeply rooted in seasonality and locality, sourcing most ingredients from Moor Hall’s own five-acre grounds, including greenhouses and herb beds. This commitment to growing much of its produce onsite, including plans for hazelnut trees inoculated with truffle spores, is an unconventional dedication to ingredient provenance rarely seen at Michelin-starred restaurants.

• A Neighbourhood Restaurant with Michelin Star Quality and Accessible Pricing
  Unlike many Michelin-starred establishments that focus on elaborate multi-course tasting menus, The Barn offers a simple three-course set menu priced reasonably at £42 for lunch, emphasizing approachable fine dining. It serves distinctive dishes like Carlingford oysters with Daurenki caviar and aged Jersey beef tartare, maintaining high culinary standards while fostering a community feel.

• Carlingford Oysters: Often served with Daurenki caviar, these oysters add a luxurious touch to the menu.
• Saddleback Pig's Head: Paired with smoked Devon eel, this dish highlights the restaurant's use of local and gamey ingredients.
• Jerusalem Artichoke: Used in a dish with roasted Cornish skate wing, parsley, caper, and lemon dressing, showcasing the restaurant's focus on seasonal ingredients.
• Cumbrian Chicken Breast: Featured with hispi cabbage and mushroom in a whey sauce, demonstrating the use of local poultry and creative sauces.