The Barn is an informal 65-seat restaurant on the first floor of a converted building adjacent to the main manor house. The interior design features original beams and rustic brickwork, with an open kitchen, integral bar.
Additionally, over the next few months, the ground floor will include a small dairy, bakery, meat-ageing and curing room and a mini brewery.
Head chef Aaron Harris, who was previously at Sixty One Restaurant in London, has introduced a three-course set lunch menu at £23 or two courses at £19, while at dinner there’s a more extensive à la carte.
Typical dishes range from baked scallop, leek and potato, mushroom risotto with marrow and crispy chicken wing, Goosnargh chicken with celeriac purée, grilled gem lettuce, grains and cheese, and Herdwick lamb, broccoli, whey onions and anchovy, to 35-day aged rib eye steak.
Starters are priced from £6-£13, main courses £12 to £33, and desserts at £7 which include chocolate délice with almond and bitter orange, and carrot cake with salted caramel, walnut and gingerbread ice cream.
The 50-bin international wine list features 15 by the glass from £4, with bottles from £20. There is also be a strong cocktail list and a range of craft beers.
Birchall launched Moor Hall in spring 2017 with business partners Andy and Tracey Bell and has already won numerous awards and accolades including a first Michelin star in early October.