Two minutes with Mark Birchall, chef patron of Moor Hall Restaurant With Rooms and The Barn
You've just won your third Michelin star - tell us what you love most about leading the team at Moor Hall?
What I love most about leading the team at Moor Hall is the shared passion and commitment to excellence. It’s incredible to work alongside such talented people, pushing boundaries every day while staying true to our ethos. Seeing the team grow, develop, and take pride in what we create together—that’s the most rewarding part."
If you had to pick a favourite dish from your career, what would that be and why?
That’s a tough one, but if I had to choose, it would be PARIS MARKET CARROTS doddington, chrysanthemum and sea buckthorn. It really embodies what we do at Moor Hall — balance, depth of flavour, and a real connection to our ingredients. It’s a dish that’s evolved over time and always feels special.
As someone born and bred in Lancashire, what's something about the county that you wish people knew (food related or otherwise).
Lancashire has an incredible food heritage, but what I wish more people knew is just how amazing the produce is here. Not to mention the rich traditions of dishes like Lancashire hotpot. There’s a deep connection to the land, and that really inspires everything we do at Moor Hall.