Mark Birchall reveals plans for Moor Hall restaurant with rooms

As booking lines for the restaurant with rooms in Aughton, West Lancashire open ahead of its March 2017 launch, Birchall told BigHospitality he was raring to get back to cooking after an 18 month break. 

"It's been nice to step away from the industry for a while as it gives you a different perspective," he said. "I haven't stopped cooking altogether, I've done a few stages and a few restaurant nights, but I have been away from things for a bit and now I can't wait to get in to the new kitchen." 

Birchall, who will run Moor Hall in partnership with owners Andy and Tracey Bell, has already recruited his kitchen team of 12 with the front-of-house team of 20 almost complete. 

The Roux Scholar, who left his job as executive chef at L'Enclume in July 2015, will start planning the 50-cover restaurant's menu in January.

He plans to champion seasonal British produce from local suppliers and will use produce grown within the grounds of the six-acre estate in two purpose-built glasshouses and dedicated beds. 

"We're based in the North of England so there will be limits to what we can grow, but we'll do what we can," he said. 

Casual dining​

Once the restaurant and seven bedrooms at Moor Hall are established Birchall plans to turn his attention to the site's second, more casual restaurant. 

Based in a converted barn on the estate, the second restaurant will be 'produce driven' and will include a meat ageing room and cheese room. 

"It will be somewhere guests can have a couple of cocktails and a plate of charcuterie, it will be more relaxed," said Birchall. 

"It will be somewhere with a higher volume of customers, somewhere for the locals and which will help give the business more stability." 

Birchall said his fundamental aim for the business was to make it a success with accolades hopefully to come. 

"My aims are simple, I want to be busy and have a busy, successful business with happy guests. We are trying to cook and serve the best we can to the highest level and hopefully something will come with that," he said.

"As a young chef you want to be able to earn accolades, but that's less of a focus for me. I'm going to be employing a lot of people and so my biggest priority will be ensuring we have a secure revenue stream to safeguard them and the business." 

With tables fully booked for the first week and those for the rest of the opening month filling fast, it looks as if Birchall is well on his way to achieving his aims.