Chef Mark Birchall has confirmed that Moor Hall, a new restaurant with rooms in Aughton in West Lancashire, will open on 1 March this year.
The former Grade II-listed gentry house with Tudor origins was acquired by Andy and Tracey Bell in 2015 and is in the final stages of an 18-month renovation.
Moor Hall is being launched in two stages - the restaurant and bedrooms by March 2017, then, in mid-2017, a large renovated former barn with an informal dining space, a charcuterie and curing room, a small dairy, and a meat-ageing room.
Interior designer Martin Nealon has been tasked with retaining the traditional aesthetics of the 16th century Jacobean manor house while introducing many contemporary features.
The reception area has original Jacobean carved wall panelling, oak beams, and a huge carved fireplace that will be lit by rows of handmade crystal-cut lanterns.
In contrast, the 50-seat restaurant will be more modern, with porcelain floors, and surrounding glass walls giving panoramic views of the property, with adjacent cheese and wine rooms. Additionally, there will be a private dining room for up to 14, with oak panelling and a large fireplace.
Previously executive chef at Michelin two-starred L'Enclume in Cartmel, Cumbria, Chorley-born Birchall began his career at The Walnut Tree in Abergavenny, Wales, with Franco Taruschio, and at Northcote Manor with Nigel Haworth. He then worked at L'Enclume (2006-15), during which time he won the Roux Scholarship in 2011, which enabled him to spend time at Michelin three-starred El Celler de Can Roca in Spain.
His menus will showcase his own style of modern British cuisine, wherever possible using produce grown on the five-acre Moor Hall site or from local suppliers. Typical dishes will include crab with almond, turnip broth, celeriac and anise; grilled scallop with cauliflower, grains and sorrel; roast venison with preserved elderberry and blood pudding, rosemary, russet and beetroot; Herdwick lamb with Jerusalem artichoke, hazelnut and ale; ewes milk with fennel and rhubarb; sea buckthorn with quince and cultured cream; and gingerbread ice cream, caramel and pear.
There will be two menus at both lunch and dinner - six courses at £65, or eight courses at £95, while two shorter menus will also be offered at lunch - three courses at £30, or four courses £45.
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