Moor Hall Restaurant with Rooms

New arrivals at this Jacobean manor house and gastronomic hot spot in landscaped grounds with a lake can take a tour of the impressive kitchen garden to see the produce that will appear on their plate. The food is earthed in the landscape, with local, home-grown and foraged ingredients, and everything possible, even cheeses, made on the premises. In the beamed Barn, a Michelin-starred à la carte menu features dishes such as Herdwick lamb with purple sprouting broccoli and smoked anchovy; sourdough gnocchi with white asparagus, morels and hazelnut. The roast sirloin at Sunday lunch is a big attraction. But it is the two-star tasting menu in the glass-walled restaurant that truly showcases chef/patron Mark Birchall’s stellar talents, in dishes such as turbot with salsify, mussel and roe sauce; guineahen with morel, ramson and white asparagus ragout, whey, liver and truffled honey; garden apples with woodruff, birch sap and apple marigold. There are five suites in the main house; two in the Gatehouse, on the lakeside. All have an emperor bed, a 40- or 50-inch smart TV and luxury bathroom. The full Lancashire breakfast should not be missed.