Sunday, 11 June 2017

Moor Hall - Chef Mark Birchall

If you want to know more about Moor Hall, then the article in The Caterer from March 17th (here) is an interesting read.



Here are some pictures from my lunch on Thursday 8th March – hopefully the first of many visits.



Black Pudding
pickled apple



Smoked Curd
potato, fermented garlic, flowers



Raw Mackerel
radish, purslane



Oyster
cured ham, dill, buttermilk



Baked Carrots
doddington cheese, chrysanthemum & sea buckthorn



Turnip & Crab
anise hyssop, sunflower seeds



Aged Beef in Charcoal
barbecued celeriac, mustard & shallot



Grilled Langoustine
green tomato, smoked bone marrow & cucumber



Plaice Cooked on the Bone
mussel cream, sea vegetables




Lamb’s Tongue
wigmore, spinach




Herdwick Lamb Loin
grilled lettuce, nasturtium & onion


Gingerbread
roots, pine




Cheese
(a selection from the cheese room)


Strawberries
cream cheese & sweet cicely


Honey Beer

bramley apple, aged caramel & marigold











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