Former L'Enclume chef Mark Birchall announces new restaurant with rooms

The  Staff Canteen

The Staff Canteen

Editor 15th September 2015

Mark Birchall has announced his first solo venture which is due to open next year. Moor Hall is situated in Aughton, West Lancashire in five acres of breathtaking gardens; this exciting new project will be a restaurant with rooms. mark-birchall-PR-6

A grade II* listed gentry house of mid-sixteenth century origin, Moor Hall is one of the most important listed buildings in the UK. The site was acquired by Andy and Tracey Bell in 2015 and is undergoing a major renovation which is due to be completed in 2016.
In partnership with friend and business partner Mark, Moor Hall will have a beautiful restaurant with luxury rooms whilst the converted barn will follow later as a contemporary casual dining experience.
Mark said: "We'd been looking for 12 months but Moor Hall had the full package. It's going to be absolutely amazing!"
Mark who recently announced he was leaving Simon Rogan's 2 Michelin-starred L’Enclume in Cumbria, says his menus will show case his own style of modern British cuisine, reflecting the broad culinary experience he has garnered over the last 15 years.
His plans for Moor Hall also include the transformation of additional buildings within the grounds (lodge, barns, stables) on the grounds for extensive further dining and kitchen operations, as well as developing the gardens, orchards and small lake.
He explained he would not be 'reinventing himself' and said: "The food will have my DNA through it mark birchas my dishes always have but it's 12 months away yet - we still have plenty of work to do."
He added: "I'm excited and I'm glad it's out in the open now and i can talk about it."
Following training at Runshaw College he began his career working at The Walnut Tree Inn, Abergavenny with Franco Taruschio and then at Northcote, Langho with Nigel Haworth.
Mark won the Roux Scholarship, the premier competition for chefs in the UK and amongst the most prestigious in the world. Mark was also named Cumbria Chef of the Year in 2014.
He also worked at El Celler de Can Roca, Girona, a 3 Michelin Star Restaurant owned by the Roca Brothers, twice voted the world’s best restaurant. Mark joined L’Enclume in 2006, where he helped guide the team to five AA Rosettes, two Michelin stars and the UK’s best restaurant in the Waitrose Good Food Guide with a full 10/10 rating.

>>> Related: The Roux Scholarship winners: where are they now? (part 3)

Watch our video with Mark when he was at L'Enclume:

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 15th September 2015

Former L'Enclume chef Mark Birchall announces new restaurant with rooms