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
Turbot cooked on the bone, Caviar, Artichoke, Asparagus, Sea Vegetables & Mussel Cream
Westmorland Chicken, Hen of the Woods, Candisa Cabbage in Ham Fat & Elderflower
Strawberries, Cream Cheese, Sweet Cicely & Oxalis Flowers
Worcester Pearmain, Woodruff & Whey CaramelTweet
Post a Comment