Latest news with #MarkBirchall
Daily Mirror
6 days ago
- Daily Mirror
A Michelin Star capital of the UK is a tiny village with more stars than Tokyo
Aughton is a tiny village in Lancashire, which has become the UK's Michelin Star capital after a fifth was awarded to Moor Hall in the latest Michelin Guide Aughton, a quaint village straddling the border of Lancashire and Merseyside, may appear to be your typical English hamlet. With its tree-lined avenues, grand homes and expansive countryside, it's an idyllic spot for peaceful Sunday walks away from the hustle and bustle of city life. Not only is it home to a university and a popular bi-weekly market, but Aughton also serves as the picturesque backdrop for Chorley-born chef Mark Birchall's acclaimed Moor Hall restaurant. In 2017, just months after opening, Moor Hall bagged its first Michelin star, swiftly followed by another in 2018. The Barn at Moor Hall, a more laid-back sister establishment, was also bestowed with a star that same year. In 2023, the area's prestige was further elevated when So-Lo on Town Green Lane received a fourth star. And just this week, the village celebrated an extraordinary fifth Michelin Star, with Moor Hall receiving the honour for the third time. This is an astounding achievement given the size of the village, equating to roughly one star for every 1,600 inhabitants, outshining even Tokyo, which prides itself on having more of these culinary awards than any other city worldwide, reports the Express. While this might surprise many, Mark Birchall himself remains steadfast in his belief in Aughton's unique charm. Speaking to LancsLive, he revealed his long-standing ambition to open a restaurant amidst the abundant resources of his home county. Mark, hailing from Lancashire, was always passionate about opening a restaurant in his home county. He stated: "We're surrounded by amazing producers, farmers, growers. If there's anything we can't grow, we'll start on the doorstep and work our way out." The emotional moment unfolded as Mark was named the exclusive new recipient of the coveted Three Star honour during Monday night's dazzling Michelin Guide Awards Ceremony. Overwhelmed with joy at receiving the Three Stars, Mark expressed his astonishment with an expletive-laden exclamation: "F***ing hell!". Reflecting on his aspirations, Mark shared: "I think you kind of dream about these things," and added, "You kind of almost act it out in your mind of how you will be, but the emotion is incredible." Recalling the elation of his first star in 2017, he conveyed how phenomenal this new accolade felt, saying: "We got our first star in 2017 and that feeling is incredible, but this is one of the best feelings ever, this really has destroyed it. Mega, amazing." Mark credited his success to a strong team ethos, elaborating: "A good team. The core team have been with me from the start, I've got a great core. We look after our guests, really try to make them feel special and focus around that and the quality of the food. We've got amazing surroundings. The support of my business partners, this is eight years and it's incredible." Michelin inspectors heaped praise on chef Mark Birchall after their visit, stating: "At Moor Hall, chef Mark Birchall and his team have continued to hone their craft and have now achieved new levels of excellence. The ingredients, many from the kitchen garden, are outstanding; the chefs' culinary technique is hugely impressive; and the judgement of flavours, of when to prioritise simplicity and when to add complexity, is exemplary. "The inspectors particularly enjoyed the classically based turbot cooked in brown butter, with seasonal kuri squash and Mylor prawns." Hidden away inside a Grade-II* listed edifice from the 13th century, Moor Hall is where heritage meets modern gourmet prowess. Since Andy and Tracey Bell commandeered the establishment back in 2015, they've reimagined it with a generous multi-million-pound refurbishment. With nearly eight years under his belt, Mark presides over a menu informed by a 'farm-to-fork' ideology, extolling Croftpak Nurseries' tomatoes, strawbs from nearby farms, and the highly esteemed Mrs Kirkham's Lancashire Cheese. Occupying his current station as head honcho in the kitchen, Mark has previously sharpened his knives as the lead chef at the triple-starred L'Enclume in Cumbria, where he developed an acute appreciation for the calibre of local provisions. "It's just amazing," he enthused. "I mean, Kirkham's is world class, it's unbelievable. We're really, really fortunate, we're on the edge of the Lake District which has fantastic meat. There's brilliant beef and lamb up there." Moor Hall, now flaunting three Michelin stars, redefines dining with its dedication to sourcing extraordinary and sometimes surprising produce. Notably, within a mere stone's throw from the restaurant, local grower Molyneux produces kale—an unusual crop for Lancashire but one that's highly valued worldwide. "It's all about using the best ingredients or products that we can buy and turn it into something special," he proclaimed. "And making those products shine." With its West Lancashire setting, Moor Hall promises more than premier produce; the location also offers guests an intersection of urban access and rural allure that Mark belts as "incredible" for both visitors and regional farmers. He asserts: "The surrounding ancient agricultural landscape of West Lancashire we call home offers some of the most picturesque scenery in the country. "When I set out on my Moor Hall journey with business partners Andy and Tracey Bell, we shared a vision to bring together the very best surroundings with an unrivalled dining experience. I truly believe that in the short space of time since we opened our doors, we have delivered just that. "The stars, rosettes and accolades are indeed incredible achievements, and I will always strive to make things better. This said, it is the comfort and enjoyment of our guests that is the ultimate focus of everything we do here. It's about making people want to come back. We want them to feel like they don't want to leave, and they do so already planning their return visit."
Metro
09-06-2025
- Metro
Unassuming UK village is an absolute gem for foodies with ‘exceptional' restaura
If you were to head 11 miles north of Liverpool or 16 miles west of Wigan, you'd stumble across a rather unassuming village that's home to around 8,300 people. While those who've visited say it's a 'peaceful' and 'wonderful' little spot in reviews online, it's fair to say there's not exactly a lot to keep you occupied in Aughton, Lancashire. According to Tripadvisor there are just three main things to do in the village – head to church or visit the Oaks Golf Club for either a round of golf or a pamper session at the on-site spa. Despite this, people from all over Europe and even as far out as the USA, keep on flocking to the village each year and there's one very good reason why – the food. Aughton is a real must-visit for foodies with not one, not two, but three Michelin Star restaurants – which have an impressive five stars between them and are all within walking distance of one another. Fuel your wanderlust with our curated newsletter of travel deals, guides and inspiration. Sign up here. Moor Hall, a hotel with a modern British restaurant is the most notable of them all, with the eatery having three stars to its name – this means the cuisine has been deemed 'exceptional'. If that weren't enough, the restaurant also boasts a Michelin Green Star for its sustainable practices (most of the seasonal produce is grown in the grounds of the hall), as well as five AA Rosettes and a third place prize at The National Restaurant Awards 2024. Headed up by chef patron Mark Birchall, the restaurant offers a Provenance tasting menu for dinner which is priced at £235 per person (and this is going up to £265 from July 1). There's also a four-course lunch menu for £125 per person (£145 as of July 1). The restaurant has a cheese room containing some of 'the best British and Irish Farmhouse cheeses' as well as a wine cellar. The AA Awards 2024 awarded Moor Hall's wine list as the 'best in England and overall', and there are two options for wine pairings with a meal, including a £145 Prestige pairing or a Rarity pairing for £295. An alcohol-free pairing is also available for £85 and features single vintage teas from around the globe. There are hundreds of five star reviews on Google, which hail the food as 'amazing', 'fantastic' and 'the best in the country'. Kate Weil wrote: 'Been here several times […] it is quite simply the best restaurant in the country. Staff are exceptional, food is beyond belief and the wine is everything. Michelin and quality hospitality at its best. Love coming here, worth every penny.' Similarly, Saveena Pomian said: 'Difficult to express this experience in words. You feel every course is the best thing you have ever tasted, only to be beaten by the next! From the amuse bouche including a delectable warm black pudding in a crisp shell to the most amazing beef tartare that burst with freshness on the palate. This was followed up by native lobster with a delicate flavour and then a moist Guinea hen with a perfect side of offal ragout. 'The carefully chosen ginger ice cream freshens ready for an apple and blackberry pudding. There is an amazing choice of English cheeses followed by an exciting choice of petit fours. We had 12 'courses' in all and the wine pairing was perfect.' They added: 'The atmosphere is relaxed and the service is spot on. Attentive without being obtrusive. An absolutely fantastic gastronomic experience' Moor Hall is also home to the second of Aughton's three Michelin Star restaurants, known as The Barn. This is a sister restaurant to the main dining space and shares the same ethos, however dining here is much more affordable. Set in a rustic barn, a three course lunch will cost £48 per person, while a set dinner menu is £56 per person. Example dishes might include Chalk stream trout, radish, sea greens and malted wheat or Roasted Sladesdown duck served with organic carrots, red kale and girolles. On Sundays, you can tuck into a hearty roast dinner with 60-day-aged Belted Galloway Sirloin or Herdwick Lamb Rump with yorkshire puddings and some other fabulous trimmings. The third and final spot is sō–lō, another modern British restaurant, but one set in an 'understated' and informal setting. Created by chef Tim Allen, the menu features culinary influences from all around the world, mixing flavours and textures with seasonal ingredients. Guests can choose between a £105 tasting menu for dinner, a £52 three-course lunch or a £64 Sunday lunch menu that features dishes such as Cumbrian Heritage Sirloin, Ham, Egg & Chips and an artisanal cheese plate. The unassuming 'unstuffy' sō–lō has also garnered a big following online with dozens of impressive reviews. Phil Steele posted on Google that his meal there was 'incredible excellent', while Nidtima Maroengsit commented: 'Had an amazing experience. The food is fantastic, especially the Sunday roast – truly a must-try. The staff are so friendly and helpful, making the whole dining experience even better. Highly recommend it!' And Steven Smith boldly claimed it was 'as close to perfection as you can get'. If you're in London, you'll have to be prepared to spend a good chunk of time getting to Aughton. The train is going to be the quickest way to get there but you won't be able to get one direct service. You'll want to start at London Euston and take an Avanti West Coast train to Liverpool Lime Street. From here, you'll want to head to Liverpool Central and then get the Merseyrail towards Ormskirk, getting off at Town Green (Aughton). Moor Hall is a 15-minute walk from the station, while sō–lō is just five minutes away. Aughton is mostly residential, so there's not too much to do but the wider parish does have two shopping areas, two train stations, churches and a village hall. More Trending As well as visiting the local Michelin star restaurants, there are a few other pubs and eateries in the village, including The Dog and Gun Inn, Daily Dose Coffee, The Stanley Arms and Arthur's of Aughton. And nature lovers can head to the Gorse Hill Nature Reserve to see various wildlife or visit the cafe. For more to do, you can head to nearby Ormskirk, where you'll find farms to visit with the kids, the WWT Martin Mere Wetland Centre, the West Lancashire Light Railway, Mere Sands Wood Nature Reserve, and various walking and cycling routes. Beach lovers aren't far from the coast, as Formby Beach is just a nine mile drive from Aughton, or if you're more of a city person, Liverpool is a little over 30 minutes by car or train. Do you have a story to share? Get in touch by emailing MetroLifestyleTeam@ MORE: Wizz Air launches £18 flights to 'enchanting' European gem where pints are just £1 MORE: Owner of 'pocket bully' which mauled boy, five, blames child for attack MORE: Devastated and broken, I headed to the Himalayas to heal my heartbreak
Yahoo
05-06-2025
- Business
- Yahoo
Top chef Ryan Honey reveals the cheap place he loves - and the overrated chain he would avoid
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Ryan Honey, head chef at The Duke in Henley-on-Thames. The best chef in the UK is… Mark Birchall at Moor Hall, hands down. The guy has just bagged three Michelin stars, and if that doesn't make him the best in the country right now, I don't know what does. His food is next-level, the kind of stuff that makes chefs jealous. If you're not dreaming of eating at Moor Hall, are you even serious about food? Check today's Money blog The worst type of behaviour in kitchens is… people who walk in thinking they're Gordon Ramsay before they've even mastered chopping an onion. I once had a guy in an interview tell me he didn't believe in "kitchen hierarchy" and that he'd "rather collaborate than take orders". Safe to say, he didn't make it past the trial shift. A kitchen runs on discipline and respect - if you don't get that, you're in the wrong industry. The one thing you never, ever want to see on a menu again is... snails. I know, I know, the French will come for me, but I just don't get it. They're chewy, they taste like whatever you drown them in, and honestly, I'd rather eat the garlic butter on its own. Some things just don't need to be on a plate - snails are one of them. A tip that non-chefs might not know to make them a better cook or make a certain ingredient better… salt your meat way earlier than you think you should. Like, hours before. Let it sit and soak in. Most home cooks season just before cooking, but if you give salt time to do its thing, the flavour goes deep, and you get a better crust. Also, stop being scared of butter. It makes everything better. The one thing you hate that some customers do is… ordering a steak well done and then complaining it's tough. Mate, you just asked me to cremate a £40 piece of meat - what did you expect? Also, people who rush the kitchen when they can see we're at full tilt. You came for a good meal, not a drive-thru burger - relax, have a drink, and trust us to do our job. Read more from this series: One cheap place I love to eat is... The Bird in Hand in Sandhurst. It's one of those old-school, no-nonsense pubs where the food is actually good rather than just being "good for a pub". I always get the satay chicken kebabs with chips and salad -simple, tasty, and always bang on. One way we save money is... cutting waste by only ordering what we need daily, we make sure everything gets used, and negotiating hard with suppliers. Could the government help? Of course - lower VAT for hospitality, better support for small businesses, and maybe a bit of regulation on wholesale food pricing wouldn't go amiss. But until then, we just have to keep adapting. My tip for preventing waste is… use everything. Peel, stems, bones, offcuts - there's always a way to get more out of your ingredients. We dehydrate veg peelings and turn them into powders for seasoning, use bones for stocks, and any decent trimmings go into pies or terrines. Waste isn't just bad for the planet; it's literally throwing money in the bin. My favourite restaurant chain is… Miller & Carter. It's just solid, well-cooked steak. If I'm sharing, it's the côte de boeuf every time. But if we're talking about overrated chains? Nando's. Sorry, but it's just chicken with some decent seasoning - why are we all acting like it's some kind of life-changing experience? One ingredient you should never skimp on is… a proper olive oil. A cheap one is pointless - it's like drinking bad wine. But I'll give rapeseed oil some credit; a good cold-pressed one can be great for cooking at high temps. Still, for dressings, finishing, or dipping bread? Olive oil all the way. You get what you pay for.
Sky News
05-06-2025
- Business
- Sky News
Top chef Ryan Honey reveals the cheap place he loves - and the overrated chain he would avoid
Every Thursday, our Money blog team interviews chefs from around the UK, hearing about their cheap food hacks and more. This week, we chat to Ryan Honey, head chef at The Duke in Henley-on-Thames. The best chef in the UK is… Mark Birchall at Moor Hall, hands down. The guy has just bagged three Michelin stars, and if that doesn't make him the best in the country right now, I don't know what does. His food is next-level, the kind of stuff that makes chefs jealous. If you're not dreaming of eating at Moor Hall, are you even serious about food? The worst type of behaviour in kitchens is… people who walk in thinking they're Gordon Ramsay before they've even mastered chopping an onion. I once had a guy in an interview tell me he didn't believe in "kitchen hierarchy" and that he'd "rather collaborate than take orders". Safe to say, he didn't make it past the trial shift. A kitchen runs on discipline and respect - if you don't get that, you're in the wrong industry. The one thing you never, ever want to see on a menu again is... snails. I know, I know, the French will come for me, but I just don't get it. They're chewy, they taste like whatever you drown them in, and honestly, I'd rather eat the garlic butter on its own. Some things just don't need to be on a plate - snails are one of them. A tip that non-chefs might not know to make them a better cook or make a certain ingredient better… salt your meat way earlier than you think you should. Like, hours before. Let it sit and soak in. Most home cooks season just before cooking, but if you give salt time to do its thing, the flavour goes deep, and you get a better crust. Also, stop being scared of butter. It makes everything better. The one thing you hate that some customers do is… ordering a steak well done and then complaining it's tough. Mate, you just asked me to cremate a £40 piece of meat - what did you expect? Also, people who rush the kitchen when they can see we're at full tilt. You came for a good meal, not a drive-thru burger - relax, have a drink, and trust us to do our job. One cheap place I love to eat is... The Bird in Hand in Sandhurst. It's one of those old-school, no-nonsense pubs where the food is actually good rather than just being "good for a pub". I always get the satay chicken kebabs with chips and salad -simple, tasty, and always bang on. One way we save money is... cutting waste by only ordering what we need daily, we make sure everything gets used, and negotiating hard with suppliers. Could the government help? Of course - lower VAT for hospitality, better support for small businesses, and maybe a bit of regulation on wholesale food pricing wouldn't go amiss. But until then, we just have to keep adapting. My tip for preventing waste is… use everything. Peel, stems, bones, offcuts - there's always a way to get more out of your ingredients. We dehydrate veg peelings and turn them into powders for seasoning, use bones for stocks, and any decent trimmings go into pies or terrines. Waste isn't just bad for the planet; it's literally throwing money in the bin. My favourite restaurant chain is… Miller & Carter. It's just solid, well-cooked steak. If I'm sharing, it's the côte de boeuf every time. But if we're talking about overrated chains? Nando's. Sorry, but it's just chicken with some decent seasoning - why are we all acting like it's some kind of life-changing experience? One ingredient you should never skimp on is… a proper olive oil. A cheap one is pointless - it's like drinking bad wine. But I'll give rapeseed oil some credit; a good cold-pressed one can be great for cooking at high temps. Still, for dressings, finishing, or dipping bread? Olive oil all the way. You get what you pay for.
BBC News
11-04-2025
- BBC News
Britain's tastiest town: Where Michelin chefs and gingerbread queens reign
Home to three Michelin-starred restaurants and a royal gingerbread legacy, the unassuming Lancashire town of Ormskirk is fast becoming the UK's most delicious destination. When it comes to UK destinations for a gourmet weekend away, there's a new name on the lips of serious foodies. Forget the metropolitan streets of Chelsea, Mayfair or even Edinburgh. Britain's latest gastronomic hotspot is in the rural hinterlands of deepest Lancashire. Holidaymakers journeying to this historic county in north-west England – a key location in the English and Industrial revolutions – would have traditionally been heading for Blackpool, the classic British seaside resort whose best-known epicurean delight is Blackpool Rock, a tooth-shatteringly tough cylindrical stick of boiled sugar and glucose syrup. But, for those with more refined palates – or more delicate dental work – the tastiest rewards are to be found in Ormskirk, a bustling market town that was once a Viking settlement, and in Aughton, the small village next door. It's in this small village where Mark Birchall serves as chef patron of Moor Hall, a produce-driven restaurant within the grounds of a Grade II-listed, 16th-Century manor house. And at this year's Michelin awards, he was the only chef in Britain and Ireland to have been awarded a third Michelin star. As such, he has become one of only 10 chefs in the country (and fewer than 150 in the entire world) to hold the three-star accolade, a designation signalling that, according to the tyre company's inspectors, a restaurant is worth making a dedicated journey for. No stranger to recognition, Moor Hall was voted Best Restaurant in England in the 2023 National Restaurant Awards, and also possesses a green Michelin star for the sustainable cooking practices used to create its 18-course tasting menu. Additionally, Birchall's "neighbourhood restaurant", The Barn (offering more casual dining at a lower price point), is a mere 30 second stroll around the lake from Moor Hall and possesses a Michelin star of its very own too. As if that weren't enough, less than 10 minutes' walk away is Chef Tim Allen's restaurant sō-lō which has a Michelin star as well, bringing the total to a rather stellar six in the space of less than half a mile. So what makes the food so special in this part of Lancashire, I ask Birchall as he forages for micro herbs and other ingredients on Moor Hall's six-acre country estate, dotted with secluded luxury garden rooms where diners can stay. "Aughton and Ormskirk have a deep-rooted connection to the land, and that plays a massive part in why the food here is so special," he tells me. "The landscape, the soil, the weather – it all contributes to the quality of the produce. We're lucky to have incredibly fertile, well-draining soil, which means the fruit and vegetables – particularly leafy greens, brassicas and root veg – even the grass that feeds the livestock, are all packed with flavour." Indeed, the West Lancashire coastal plain between Preston and Southport is often referred to as "the salad bowl of England". According to the National Farmers Union, England's north-west region accounts for 15% of the country's food production, leading them to call it "Britain's farming powerhouse". "The climate, too, plays its role," Birchall continues. "We get just the right balance – enough rain to keep things abundant, but not so much that it drowns the land. That allows for a longer growing season, and when you combine that with generations of skilled farmers who understand how to work with the land, you get outstanding ingredients. It's that connection between produce and place that really sets the region apart." Allen agrees with Birchall, with whom he consulted before opening sō-lō. He has seen an influx of foodies not just from London (which is a little more than two hours away by train) but from right across the globe. "We get people coming from America, Mexico, Norway, Finland, even Singapore," Allen tells me. "But also, because we're located midway between Liverpool and Manchester – whose football teams (Everton, Liverpool, Manchester City and Manchester United) are massive – you get a lot of people travelling for the football. And many of them, it turns out, quite like eating Michelin-starred food." Perhaps unsurprisingly, these discerning fans eschew the plastic platefuls of pie and chips usually consumed on the terraces to partake of Allen's altogether more elevated offerings; dishes made with ingredients such as Louet Fessier oyster emulsion, Oscietra caviar and salt-baked celeriac (which he employs somebody to grow purely for sō-lō's seven-course tasting menu). But this part of Lancashire offers more than the ultra-modern cordon bleu cuisine of Moor Hall and sō-lō; travellers in search of the area's deepest culinary roots may find them at the famous Omskirk Market. Held on Thursdays and Saturdays, it is one of the country's oldest (King Edward I granted it a Royal Charter in 1286) and is where you can sample the town's original claim to culinary fame: gingerbread. As far back as 1732, recipes for the spicy baked treat were being passed down through generations of Ormskirkers. Sellers – almost exclusively women identified by their white shawls and aprons – would tout fresh gingerbread to passengers on the stagecoaches that stopped at the inns along Aughton Street on their way from Liverpool to Preston. When Ormskirk railway station opened in 1849, the women switched to targeting train passengers. More like this:• The English wine that's rivalling Champagne• Is the future of French cheese at stake?• The surprising 'lesbian capital of the UK' "They would make their way along the platform, loudly knocking on all the carriage windows crying out 'Gingerbread! Who will buy my freshly baked gingerbread?'," explains Kathryn MacDonald of the Ormskirk and District Family History Society. "There were so many of them and they were such persuasive sellers that Ormskirk's gingerbread women became well known around the region. So when, in 1885, the Prince of Wales alighted here – he was going to a shooting party at nearby Lathom House – there was a welcome reception put on for him at the station and three of the gingerbread women were allowed to present the Prince with a gift of Ormskirk gingerbread. A few years later, when he became king (Edward VII), he'd stop the royal train at Ormskirk on his way up to Balmoral, and stock up with supplies for himself and the royal family. So, he obviously must have really liked our gingerbread!" The white-aproned women no longer ply their wares at the station, but one baker of Ormskirk gingerbread can still be found today in the town. Mr Thompson's Bakery is a family business run by Neil Thompson, his wife Janet and daughter Lilli who bake the treats in a converted shed in their back garden. "Back in 2010, we revived an ancient Ormskirk gingerbread recipe but made some tweaks, such as using less salt, to suit modern tastes," says Lilli, who mans their stall each week at Ormskirk's famous food market. The Thompsons' bakery, which has appeared in an episode of BBC TV's The Hairy Bikers Go West, is also carrying on the town's tradition of reeling in royalty with its legendary gingerbread. Janet reveals how she and Lilli were given the honour, when Princess Anne visited Ormskirk in 2022 to open a new facility at Edge Hill University, of including some of their gingerbread in a welcome hamper. "Has she come back since to stock up with supplies, like her great-grandfather Edward VII did?" I ask. "Not as far I know," she laughs, "but I'd like to think there's a secret stash of Ormskirk gingerbread somewhere in one of the larders of Buckingham Palace!" Each year the town hosts Ormskirk Gingerbread Festival which, this year, is scheduled to take place on 13 July. The family-friendly event allows locals and visitors to learn more about the town's culinary heritage, and some women dress up in white shawls and aprons to honour Ormskirk's most famous gingerbread hawkers. It's also an opportunity to celebrate this unassuming pocket of Lancashire that has quietly become a food lover's destination in its own right – no small achievement in a country where most culinary trends tend to point south. Whether you come for the royal gingerbread, the six Michelin stars or the rich farming roots that nourish it all, Ormskirk delivers the goods… and they're anything but half-baked. -- For more Travel stories from the BBC, follow us on Facebook, X and Instagram.
