Mark Birchall, the former executive chef of L'Enclume in Cartmel, Cumbria, is to open a restaurant with rooms in summer 2016.
Birchall is working on plans for the development of Moor Hall, a Grade II-listed gentry house of mid-16th century origin, set within a five-acre site in Aughton, near the market town of Ormskirk in West Lancashire.
The building will be restored in partnership with Andy and Tracey Bell.
There will be a 50-seat restaurant and a private dining room for 12, as well as seven large bedrooms (five in the main house and two in the gatehouse nearby).
Birchall's menu will showcase his own style of modern British cuisine, reflecting his experience over his 15-year career.
His plans include the transformation of additional buildings within the grounds (lodge, barn and stables) for further dining and kitchen operations.
Birchall, who was born in Chorley in Lancashire, began his career working at the Walnut Tree in Abergavenny with Franco Taruschio and then at Northcote with Nigel Haworth.
He worked for Simon Rogan at L'Enclume between 2006 and 2015, helping to guide the team there to five AA rosettes, two Michelin stars and the UK's best restaurant in the Waitrose Good Food Guide, with a full 10/10.
Birchall also won the Roux Scholarship in 2011.
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