A note from Mark
“It is the comfort and enjoyment of our guests that is the ultimate focus of everything we do here. It’s about making people want to come back. We want them to feel like they don’t want to leave, and they do so already planning their return visit.
The surrounding ancient agricultural landscape of West Lancashire we call home offers some of the most picturesque scenery in the country. When I set out on my Moor Hall journey with business partners Andy and Tracey Bell, we shared a vision to bring together the very best surroundings with an unrivalled dining experience. I truly believe, that in the short space of time since we opened our doors, we have delivered just that.
At the age of 14 I knew I wanted to be a chef and throughout my career I have gained invaluable experience in Europe’s most innovative, creative and respected restaurants, working for and alongside the most revered culinary minds. Now in a kitchen of my own, I learn from my team of chefs, gardeners and front of house, as well as the growers and producers around the country. It is this willingness to constantly develop my knowledge and skills, paired with a continued passion for produce, process and people, that drives me forward”.
Awards & accolades
Moor Hall Restaurant with Rooms and The Barn at Moor Hall have gone on to win a stream of awards and accolades, as has Chef Patron Mark Birchall.
Under Mark’s patronage, Moor Hall has achieved two Michelin Stars, a Michelin Green Star and five AA Rosettes. Moor Hall was also crowned ‘Restaurant of the Year’ at the Estrella Damm National Restaurant Awards 2021, retaining the title from previous years, and then awarded ‘Best Restaurant in England’ in 2022.
The Barn at Moor Hall was awarded its first Michelin star in 2022 and holds 3 AA Rosettes.
Prior to Moor Hall, Mark honed his knowledge, skills and experience over a course of 20 years. He was previously Executive Chef of L’Enclume and won the Roux Scholarship in 2011. Mark then staged at El Celler de Can Roca, Girona, a 3 Michelin Star Restaurant, an experience he still values to this day.Read more