Sunday, 27 May 2018

Moor Hall #MichelinStar #Revisit

Since we last visited Moor Hall, chef Mark Birchall and his team have earned the restaurant a Michelin star. Mark’s dishes are always elegant, vibrant and demonstrate acute attention to detail. 

Making use of the extensive onsite gardens and glasshouses, the food always has a freshness and lightness of touch that allows flavours to shine with balance and clarity. Ornate and artful presentation means the food may look delicate, but it always packs a punch and is cleverly textured to enhance enjoyment.


A meal at Moor Hall starts with drinks and snacks of the historical parts of the wonderful 16th century manor house. After having had time to settle, diners are led past ornately carved antique wood panelling into the contemporary dining room with its top of the range open kitchen and glass panelling with picturesque lakeside views. 


Black Pudding & Pickled Apple


Potato Nest, Smoked Curd, Fermented Garlic & Violas


Raw Mackerel, Radish & Nasturtium


Bread & Herb Butter



Baked Carrots, Doddington Cheese Snow, Chrysanthemum & Sea Buckthorn



Turnip, Crab, Turnip Broth, Sunflower Seeds & Anise Hyssop


Holstein Friesian, Barbequed Celeriac, Charcoal Oil & Crisp, Mustard & Shallot



Grilled Langoustine, Smoked Bone Marrow, Green Tomato with Borage & Cucumber Flowers


Onion Whirls




Turbot cooked on the bone, Caviar, Artichoke, Asparagus, Sea Vegetables & Mussel Cream




Westmorland Chicken, Hen of the Woods, Candisa Cabbage in Ham Fat & Elderflower


Ormskirk Gingerbread



Strawberries, Cream Cheese, Sweet Cicely & Oxalis Flowers



Worcester Pearmain, Woodruff & Whey Caramel

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