Restaurant Moor Hall

The story

Restaurant Moor Hall: Three Michelin Star Dining in Deeside

The chef and the land

Restaurant Moor Hall serves elegant modern British cooking from a restored Grade II estate near Deeside. Chef patron Mark Birchall launched the venue in 2017 following a decade working under Simon Rogan at L’Enclume, eventually securing three Michelin stars. He converted the historic 13th-century property into a glass-fronted dining room surrounded by five acres of gardens. His kitchen draws directly from these grounds, harvesting vegetables daily and keeping beehives for raw honey.

Ingredients and signature plates

Visitors start with house-made charcuterie before navigating the eight-course Provenance menu. The kitchen pairs earthy produce with precise techniques, such as honey roasted Sladesdown duck accompanied by a sweetcorn ragout and truffled honey. Simple preparations let the ingredients speak, like fresh garden peas dressed with nasturtium oil. Sweet courses like the Ormskirk gingerbread continue this focus on regional roots, reflecting a broader dedication to modern British cookery.

The dining room and wine programme

Guests wander past a walk-in cheese room displaying handcrafted British and Irish farmhouse selections. The high-ceilinged space features reclaimed materials and an open kitchen that reveals the daily workflow. Sommeliers guide tables through a wine list recognised as the best in England by the AA awards. Options span from leading producers to rare vintages, while a dedicated tea pairing offers a sophisticated non-alcoholic alternative using single harvest leaves.