What can diners expect from Moor Hall?

At Moor Hall, it’s all about giving people the best possible experience – something grounded in the seasons, the land and really good ingredients.

You were awarded three Michelin stars in the 2025 Great Britain & Ireland Guide. What sets Moor Hall apart from other fine dining establishments in the UK?

Yes, getting the third star was an incredible moment for the whole team.

I think what sets us apart is how everything’s connected – we’re not just a restaurant; we’re part of a bigger ecosystem. We’ve got the gardens right outside the kitchen where we grow a lot of our own produce in the garden, and we work closely with local suppliers who really care about what they do. We also make our own cheese and charcuterie.

The food is refined but not overcomplicated. It’s very ingredient-led, very seasonal and very personal – it’s about getting the best out of each ingredient and letting it shine.

The setting adds to it, too; the old hall, the gardens, the lake, the service, the atmosphere – it’s a calm, welcoming place. We just want people to feel looked after and to leave having had something memorable.

What’s your philosophy when it comes to sourcing ingredients at Moor Hall?

For me, it all starts with the ingredients. If you don’t have the best produce, you’re already on the back foot. We put a lot of time into sourcing, growing as much as we can in the garden and working with local producers who really understand quality and care about what they do. It’s about seasonality, sustainability and building proper relationships with the people behind the food. When you’ve got the freshest, most flavourful ingredients, picked or delivered at their peak, you don’t need to do too much – just treat them with respect and let them shine.

Is there a signature dish at Moor Hall that guests must try?

Yeah, the Paris Market carrots with Doddington, chrysanthemum and sea buckthorn is definitely one of the standout dishes. The carrots come straight from our garden, full of flavour, and we build on that with the richness of the Doddington cheese, the freshness of chrysanthemum and that sharp, vibrant hit from the sea buckthorn. It’s balanced, unexpected and totally ingredient-led. One of those dishes that feels both comforting and a bit of a surprise at the same time. It’s been on the menu since day one, but we have tweaked and refined the dish over the years to be what it is today – a Moor Hall classic.

What’s the biggest challenge you’ve faced in your career, and how did you overcome it?

One of the biggest challenges was definitely opening Moor Hall. Taking on a historic building and turning it into a working restaurant was a huge undertaking. There were moments where it felt overwhelming as there were so many moving parts and so much at stake. But I think the key was staying focused on the vision, taking it step by step and surrounding myself with the right people.

It’s never just about one person. Having a team that believes in what you’re trying to do makes all the difference. We just kept pushing, stayed true to what we believe in, and slowly built something we’re really proud of.

Who is your role model and how have they influenced your work?

I’ve taken a lot of inspiration from different people, but the Roux family, the Roca brothers and Nigel Haworth have all had a big impact on me in different ways.

The Roux family really laid the foundations for modern British cooking – they brought a level of precision, discipline and respect for technique that still resonates today. The Roca brothers show what’s possible when creativity, family and craft all come together. They’re constantly pushing but everything they do still feels warm and rooted. Nigel Haworth was a big influence early on. His connection to local produce and honest, flavour-led cooking really helped shape my approach.

Each of them has shown me the value of staying true to your roots while always striving to grow.

What do you like most about the British food scene?

What I really love about the British food scene is how much it’s evolved – it’s become so diverse, creative and rooted in proper ingredients. There’s a real pride now in what we grow, farm and produce here, and more chefs are shining a light on that. You’re seeing brilliant food in all corners of the country, not just in the big cities, and there’s this strong sense of place and identity coming through in people’s cooking. It feels like there’s more freedom, too – chefs are doing their own thing, not following a set formula. It’s exciting, and it’s only getting better.

What advice would you give to young chefs aspiring to make their mark in the industry?

I’d say first and foremost, be patient. Focus on learning the foundations properly, don’t rush it. Work somewhere that shares your values, where you can grow and be challenged. Stay curious, stay humble and always ask questions. The best chefs never stop learning. If you’re passionate, consistent and put the work in, the rest will come.

What’s an ingredient you can’t live without and why?

Vinegar, without a doubt. It might not be the first thing people think of but it’s essential to how we build flavour at Moor Hall. We use vinegar in almost every dish. Sometimes it’s front and centre, other times it’s subtle, but it’s always there to bring balance and lift. We work with all sorts of infusions, from elderflower to sea buckthorn, often using ingredients from our garden or foraged nearby. Those seasonal elements help us create vinegars that are totally unique to us and to this place. Vinegar, for me, is one of those quiet ingredients that does a lot of the heavy lifting.

What’s next for Mark Birchall and Moor Hall?

At Moor Hall, we’re constantly looking at how we can refine what we do, whether that’s in the kitchen, the garden or the guest experience. We’ve built something we’re really proud of, but there’s always room to push things further. For me, it’s always about evolving. I just want to keep learning, keep growing with the team and keep creating something that feels true to who we are. The goal is not to chase trends, but to keep building something lasting.

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