A Michelin Star capital of the UK is a tiny village with more stars than Tokyo
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."
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