Moor Hall Restaurant with Rooms
“Imaginative cooking in a boutique bolthole” - AA Inspector
- Social distancing and safety measures in place
- Follows government and industry guidelines for COVID-19
- Signed up to the AA COVID Confident Charter
For more information please visit www.moorhall.com/reopening
Our Inspector's view
The ‘restaurant with rooms’ concept at Moor Hall is rather more evolved than the usual traditional approach consisting of a few modest rooms bolted onto a notable eatery. The seven rooms here – as plush as anyone could reasonably ask for – form part of a megabucks boutique transformation of a 16th-century manor into a foodie destination. It comprises a chic restaurant and state-of-the-art open kitchen in a modernist extension with a soaring raftered roof and glass walls. With all this investment, the culinary draw has to be a biggie, so rest assured that the showstopping cooking of Mark Birchall, whose time at Simon Rogan’s L’Enclume means you will not be disappointed. Expect virtuoso creations built on ingredients that can’t be bettered, executed with unsurpassed attention to detail and a highly evolved way of doing things. The eight-course taster is served at both lunch and dinner, while a four-course lunch option sorts out diners whose time, or perhaps budget, is more limited. Home-grown carrots served in multifarious textures come with ramsons and sea buckthorn cream, all turbocharged with Doddington cheese ‘snow’. Next up, crab and turnip broth of remarkable clarity of flavour arrives with anise leaves, hyssop and sunflower seed cream. Elsewhere, the technique is seriously impressive in a combination of turbot, cooked on the bone and pointed up with plump mussels in a light cream sauce, plus sea vegetables and silky artichoke purée, while Holstein Friesian beef is showcased in another complex workout, alongside barbecued celeriac, mustard and shallot. Desserts, too, are shot through with creativity, among them Worcester Pearmain apple served as terrine, ice cream and gel in the company of woodruff cream, birch sap and marigold. The wine list is a stunner with a knowledgeable sommelier team to guide the way. There’s also a more casual dining venue and bar in a raftered, rustic-chic barn, awarded two AA Rosettes.
Facilities – at a glance
- Seats: 50
- Private dining available
- On-site parking available
- Wheelchair accessible
- Accessible toilets
- Assist dogs welcome
- Days Closed: Monday to Tuesday
- Lunch served from: 12
- Lunch served until: 2
- Dinner served from: 6.30
- Dinner served until: 9.30
- Wines under £30: 3
- Wines over £30:
- Wines by the glass: 60
- Cuisine style: Modern British
- Vegetarian menu
Also in the area
About The area
Lancashire was at the centre of the British cotton industry in the 19th century, which lead to the urbanization of great tracts of the area. The cotton boom came and went, but the industrial profile remains. Lancashire’s resorts, Blackpool, Southport and Morecambe Bay, were originally developed to meet the leisure needs of the cotton mill town workers. Blackpool is the biggest and brashest, celebrated for it tower, miles of promenade, and the coloured light ‘illuminations’. Amusements are taken very seriously here, day and night, and visitors can be entertained in a thousand different ways.
The former county town, Lancaster, boasts one of the younger English universities, dating from 1964. Other towns built up to accommodate the mill-workers with back-to-back terraced houses, are Burnley, Blackburn, Rochdale and Accrington. To get out of town, you can head for the Pennines, the ‘backbone of England’, a series of hills stretching from the Peak District National Park to the Scottish borders. To the north of the country is the Forest of Bowland, which despite its name is fairly open country, high up, with great views.
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