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The Michelin-starred restaurant Barn at Moor Hall has named Kane Williams as its new head chef.
Williams started his career at Tom Kerridge’s The Hand and Flowers before moving to London to work at The Ledbury.
He has been part of the kitchen team at Moor Hall since the doors first opened in 2017, joining Moor Hall Restaurant as chef de partie and working his way up to sous chef.
Williams will now lead the kitchen at The Barn after six years under the guidance of chef patron Birchall.
Together, Birchall and Williams have developed new menus for The Barn, which include seasonal ingredients, largely grown within Moor Hall’s five-acre grounds or sourced from local suppliers.
Dishes from Birchall and Williams’ new a la carte menu feature West coast sea trout with Florentine fennel, sea lettuce, fresh cream and dill; Cumbrian chicken with asparagus, morel mushroom, ramson and elderflower vinegar sauce.
Their dessert menu includes Prune and amaretto soufflé with almond ice cream; and Tarleton strawberries, buttermilk custard, verbena curd and sponge.
They have also curated set lunch and dinner menus.
