“You have to really want to do it, to commit. Any spare time you have, you have to prepare. ”
Mark Birchall won in 2011, and staged at El Celler de Can Roca, Spain. He is now Chef-Patron Restaurant Moor Hall, Aughton, West Lancashire.
Before launching Moor Hall in 2017 in Aughton, West Lancashire, Mark Birchall spent more than two decades working at various established country hotels and restaurants in England, including L’Enclume in Cumbria and Northcote Manor in Lancashire.
In partnership with Andy and Tracey Bell, Mark acquired the Moor Hall site in 2015, and led the extensive renovation of the historic grade II* listed gentry house of mid-sixteenth century origin, along with the conversion of the barn adjacent and landscaping of the five-acre grounds.
Within six months of opening, the Restaurant at Moor Hall was awarded its first Michelin star, with a second star following in the 2019 Michelin Guide, an accolade it has retained. It also achieved five AA rosettes in the AA Restaurant Guide 2020, and a cooking score of 9/10 in the 2020 Waitrose Good Food Guide. Moor Hall was crowned ‘Restaurant of the Year’ at the Estrella Damm National Restaurant Awards 2019, ranking #1 of their UK Top 100 Restaurants.
Moor Hall offers seven guest bedrooms, and Mark Birchall’s neighbourhood restaurant, The Barn, is also located in the grounds of Moor Hall.
Mark was born in Chorley, Lancashire and trained at Runshaw College. He won the Roux Scholarship in 2011, his fourth attempt, on his last opportunity to enter within the age limit.
Mark’s menus showcase his own style of modern British cuisine, wherever possible using produce grown and made on the five-acre Moor Hall site or from local suppliers, and reflecting the broad culinary experience he has garnered over the last 20-plus years.