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Previously executive chef at two-Michelin-starred L’Enclume, Mark Birchall has brought his own distinctive style to this restaurant-with-rooms within a historic 16th-century manor house. The renovated dining room has a modern, laid-back feel, with surrounding glass walls giving panoramic views of the lawns and lake. Much of the restaurant’s produce is grown on the five-acre site or sourced locally, and the result is two tasting menus showcasing Birchall’s innovation and formidable talents. Appetisers of crisp, light black pudding parcels set the tone for a series of beautifully presented dishes demonstrating impressive skill and attention to detail. A pretty plate of baked carrots is dressed with chrysanthemum and sea buckthorn, monkfish is cooked on the bone with a mussel and squash stew, while Holstein Friesian is partnered by barbecued celeriac, mustard and shallots. To finish, herbally embellished desserts could include Worcester Pearmain with woodruff, almond and whey caramel, but don’t miss out on a visit to the dedicated cheese room. With friendly, professional service and flawless cooking in elegant surroundings, Moor Hall cries out for repeat visits. “I absolutely love it”, declaims one convert.
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