Moor Hall

A culinary wonder

Bees, worms, fungi and hedgehogs are part of the team at Moor Hall, working as pollinators, soil improvers and natural pest-controllers around the abundant gardens. Here, food is produced on-site from soil to table; a tiny amount will later be composted and returned to the soil. The result is remarkable! Chef Mark Birchall is brilliant, an artist in the kitchen making the most of each opportunity. The front of house, too, is impeccable, conveying insights without intruding – as you would expect from a restaurant at this level.