Latest news with #MarkBirchall
Metro
6 days ago
- Metro
Underrated UK village is a foodie heaven with three Michelin-starred restaurants
If you were to head 11 miles north of Liverpool or 16 miles west of Wigan, you'd stumble across an unassuming village that's home to around 8,300 people. While those who've visited say it's a 'peaceful' and 'wonderful' little spot, it's fair to say there's not a lot to keep you occupied in Aughton, Lancashire. According to Tripadvisor there are three main things to do: go to church, or visit the Oaks Golf Club either for a round of golf or a pamper session at the spa. Despite this, people from all over Europe and even as far as the US return to the village each year for one simple reason: the food. Aughton is a must-visit for foodies with not one, not two, but three Michelin Star restaurants. They 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. It has three stars to its name, which means the Michelin gods have deemed the food '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. It was just named the second best restaurant in the UK in the National Restaurant Awards 2025. Headed up by chef Mark Birchall, the restaurant serves a Provenance tasting menu for dinner which is priced at £235 per person (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, 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 set in an 'understated' and informal setting. Created by chef Tim Allen, the menu features culinary influences from 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. 'Unstuffy' sō–lō has garnered a big online following 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!' Others said it was 'as close to perfection as you can get'. If you're in London, you'll have to be prepared to spend a fair chunk of time getting to Aughton. The train is the quickest way to get there but there is no 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: Bowling, burgers, fries and drinks: 10 unmissable Time Out deals MORE: 12 ways to spend London Pride 2025 including a day party with a performance from Nadine Coyle MORE: Every phone in the UK is going to get an emergency alert warning very soon
Daily Mirror
16-06-2025
- 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.
