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Q&A Moor Hall

Set to attract food enthusiasts from across the country and beyond, find out more about Moor Hall’s reawakening. We were given the privilege of interviewing Head Chef Mark Birchall, prior to their Grand Opening in March 2017.

The Dining Room at Moor Hall
Chef Mark Birchall standing by Moor Halls Fireplace
Mark Birchall, Head Chef

from Moor Hall

Mark Birchall chef patron and business partner of owners Andy and Tracey Bell have together taken West Lancashire’s Moor Hall back to its historic origin. A major renovation began in 2015 to create a venue that is unique to the area, the house now comprises of a modern restaurant to seat 50 guests, 7 luxury bedrooms, private dining area and relaxing bar and lounge to complement the building’s story and historic features, all of which have been beautifully retained throughout the restoration.

An example of the food served at Moor Hall
When did you decide that food was your passion?

At around the age of 12 – 13 cooking was becoming really popular on TV with the likes of Brian Turner and James Martin, cooking intrigued me to want to bake and cook at home.
When school work experience came up I choose a work placement at The Pines Hotel in Chorley – luckily they had an inspiring Sous chef who probably kick started my career.

I’m born and bred in Lancashire so I always wanted to cook my own food in Lancashire. After months of searching the whole of the Northwest we found Moor Hall.
There’s definitely room for a great restaurant with rooms in the area. The area has outstanding natural beauty but is also easily accessible from nearby towns and two major cities and airports.
The area has great soil for growing fantastic produce which we are surrounded by.
Mark Birchall
Head Chef
Tell us about your employees?

Our team is made up of local, national and international people at all levels. Each and every person is as important as the other. We will start with around 35 staff with a strong focus on personal development.

What advice would you give to aspiring young chefs?

Listen, give 100% and be respectful of others.
Always move forward and not sideways!

Which of your local competitors do you admire the most?

Marc at Fraiche in Oxon cooks some amazing food and Northcote has some great memories for me. As a family we enjoy eating at The Town Green Brasserie, Aughton.

The beautiful

Moor Hall

Moor Hall, Aughton, a stunning grade II listed gentry house of mid-sixteenth century origin. Built in 1533 the house is set in over five acres of breath-taking grounds including formal gardens and growing land with views over a beautiful lake, said to be the remains of a medieval moat.

Moor Hall in all its splendour
A flower covered pathway at Moor Hall

This stunning asset to West Lancashire is set to attract food enthusiasts from across the country and beyond.

The grand opening of Moor Hall took place on the 1st March 2017.

How would you describe the kind of food you’re creating at Moor Hall?

The food at Moor Hall will be delicious and seasonal.

Will you be sourcing your produce locally?

Absolutely, I’m a great believer in supporting local producers – Luckily for us we have some fantastic pastures on our door step.

What makes Moor Hall unique to its customers?

We want Moor Hall to be an individual, special and memorable experience for our guests. We are set in fantastic historical surroundings, with a lake, space to grow produce and an amazing barn which will house a second restaurant, dairy and butchery.

Do you have any future plans for Moor Hall?

In the foreseeable future we will open the first floor barn later this year as a casual dining restaurant serving fantastic, high quality, simple meals.

To find out more about Moor Hall visit: www.moorhall.com
Moor Hall, Prescot Road, Aughton, 01695 572511
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