Moor Hall Restaurant with Rooms

“Dynamic cooking in stunning location” - AA Inspector



Official Rating
Inspected by
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  •   Social distancing and safety measures in place
  •   Follows government and industry guidelines for COVID-19
  •   Signed up to the AA COVID Confident Charter
Opening status: Open
Our COVID-19 measures:
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Our Inspector's view

Set in five acres of stunning gardens just outside Ormskirk, Grade II* listed Moor Hall dates back to the mid-16th century. Andy and Tracey Bell took over 2015, 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 focus 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 feature on the constantly evolving menus. The eight-course taster, served at both lunch and dinner, and a four-course lunch option are dynamically modern with pin-sharp contemporary interpretations, influenced by Birchall’s time at Simon Rogan’s highly acclaimed Cumbrian restaurant L’Enclume. You can expect extremely thoughtful, often virtuoso cooking, running from Crown Prince squash, chorizo, egg yolk, cod roe, chicken, chervil and caviar through to smoked eel, potato, fermented garlic and flowers before taking in Scottish langoustine, raspberry, radish and nasturtium. A meal might continue with turnip and crab, anise hyssop and sunflower seeds before tartare of Moorfields Jersey beef, BBQ celeriac, mustard and shallot. Main courses could take in a beautiful piece of turbot cooked on the bone and teamed with artichoke, mussel and roe sauce or Berkshire sika deer, kale and blackberry ragout, liver parfait and truffled honey. Gingerbread roots and pine is a delightful dessert of caramelised ginger topped with a carefully judged gingerbread ice cream and pine powder. Or you can end with forced rhubarb, peach leaf, yogurt and blood orange.

Awards, accolades and Welcome Schemes

5 Rosette Award for Culinary Excellence
AA Chefs' Chef of the Year
AA Notable Wine List
Moor Hall Restaurant with Rooms
Prescot Road, AUGHTON, Lancashire, L39 6RT


  • Seats: 50
  • Private dining available
  • On-site parking available
  • Wheelchair accessible
  • Accessible toilets
  • Assist dogs welcome
Opening times
  • Closed: Monday, Tuesday, 31 July to 17 August, 25–26 December, 2–26 January
Food and Drink
  • Wines over £30: 600
  • Wines by the glass: 30
  • Cuisine style: Modern British
  • Vegetarian menu

About the area

Discover Lancashire

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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