Good Hotel Guide Review
With a moat-turned-lake, walled kitchen garden and rustic barn, this Jacobean manor house is now a smart restaurant-with-rooms turning out Michelin-starred food. The sprawling house and its five acres of grounds sit amid Lancashire farmland, ideal ‘terroir’ for chef and co-owner Mark Birchall, who creates dishes rooted in the landscape, with a few maverick touches. Allow three hours for a menu that might include baked carrots with cheese, chrysanthemum and sea buckthorn, raw mackerel with redcurrant, and garden fruit with birch sap and woodruff. Eat more casually in The Barn on cod with crispy chicken wing, and sirloin with truffle mash. The hall combines original wood panelling and grand fireplaces with contemporary touches such as the glass-sided restaurant. Similarly, luxuriously large bedrooms mix designer pieces – a mirrored wardrobe, lacquered Louis-style desk – with beams and fireplaces. Marbled bathrooms have freestanding baths while the two gatehouse rooms are more contemporary. All have views over the lake or garden. Breakfast is a tasting-menu feast of surprises.
7. 2 on ground floor in Gatehouse.
hotel open all year except 2–26 Jan, closed Mon/Tues (The Barn only closed Mon), Moor Hall restaurant closed 25/26 Dec.
bar, lounge, 2 restaurants, in-room TV (Freeview), 5-acre grounds, EV charging, ground floor public areas wheelchair accessible, lift to one restaurant, adapted toilet.
in public areas.
all ages welcomed, extra bed £50, no under-10s in Moor Hall restaurant in eve.
Amex, MC, Visa.
B&B doubles from £220. Moor Hall 4-course lunch £85, 8-course dinner £185, à la carte (Barn) £56.