Two Michelin-starred Moor Hall Restaurant with Rooms is also recognised for sustainability efforts with a Green Star
Chef Patron Mark Birchall is delighted to announce that The Barn at Moor Hall, West Lancashire, has been awarded a coveted Michelin star in this year’s Guide for Great Britain and Ireland.
The menu at The Barn is overseen by Head Chef Nathan Cornwell who took the helm in 2019. Nathan works alongside Mark to ensure the menu at The Barn, which opened in 2017, celebrates ingredients picked from the kitchen garden or produced within the venue’s five-acre estate.
The 65-seat restaurant, featuring original beams, rustic brickwork and an open kitchen, is situated on the first floor of a converted barn adjacent to the main house and two Michelin-starred Moor Hall Restaurant with Rooms. Running the restaurant day-to-day, Nathan has designed a varied menu of seasonal dishes including 60 day aged Jersey beef tartare, Jerusalem artichoke, nasturtium; Squab pigeon with confit leg parcel, quince purée and chutney sauce and Yorkshire rhubarb with woodruff mousse, rhubarb sorbet and meringue.
In keeping with Mark and Nathan’s commitment to sustainability and self-sufficiency, the ground floor also houses a small dairy, charcuterie, and meat-ageing room.
This year’s Michelin Guide has also bestowed Moor Hall Restaurant with Rooms, with a Green Star accolade, which recognises the practises that Mark and his team have put in place across the property to ensure the conservation of resources, where possible. Any ingredients that can’t be produced on-site or grown in the Moor Hall gardens are sourced from a network of trusted West Lancashire suppliers. The kitchens also take great care not to waste any food and anything that can’t be repurposed is funnelled back into compost, either in the garden or on a national scale. Additionally, it is one of the first venues in Lancashire to introduce charging points for electric vehicles.