Moor Hall Restaurant with Rooms
“Breath taking destination restaurant and dynamic modern food” - 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
Aughton is just outside Ormskirk, and Moor Hall, set in five acres of beautiful gardens, is Grade II* listed and dates back to the mid-16th century. Since taking over in 2015, Andy and Tracey Bell have worked hard here, overseeing a multi-million pound renovation, and, along with head chef Mark Birchall, they’ve created a stunning destination restaurant with rooms. The house itself is warmly traditional, with oak beams and floorboards and open fires, beautifully decorated and furnished with wonderful attention to detail. This attention can also be seen in the modern, glass-walled extension that houses the restaurant and state-of-the art open kitchen. Everything, from staff uniforms to light fittings, chairs and table settings, has been carefully chosen. Many of the vegetables in summer dishes are grown in the impressive kitchen gardens and the constantly evolving menus – the eight-course taster is served at both lunch and dinner, while a four-course lunch option is also available – are dynamically modern with pin-sharp contemporary interpretations, influenced by Birchall’s time at Simon Rogan’s L’Enclume. You can expect extremely thoughtful, often virtuoso cooking, running from baked carrots with Doddington cheese, chrysanthemum and sea buckthorn, through turnip and crab with anise hyssop and green almond, ‘blue grey’ –barbecued beetroot, mustard and shallot, before taking in Scottish langoustine with smoked marrow, tomato and rosehip, wild Cornish sea bass with mussel, courgette and sea greens, and honey roast Sladesdown duck with girolle, sweetcorn and beans, ragout and whey onion, liver and truffle. Eve’s Delight is a dessert of strawberries, cream cheese, sweet cicely and rye, and Merchant cherries are enhanced by flavours of woodruff, almond, sorrel and muscovado. The wine list is impressive, with a clear focus on food matching and a dedicated sommelier team to support it.
Facilities – at a glance
- Seats: 50
- Private dining available
- On-site parking available
- Wheelchair accessible
- Accessible toilets
- Assist dogs welcome
- Closed: false
- Wines over £30: 600
- Wines by the glass: 30
- 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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