We catch up with chef-patron of Moor Hall Mark Birchall for our latest careers Q&A. He chats about the importance of getting experience in kitchens, how he got his start washing up at a local pub and where he had his last great meal.
When did you realise you wanted to work in hospitality?
When I was around 14, programs like Ready, Steady, Cook and Food & Drink were becoming popular, with chefs like Gary Rhodes, James Martin and Paul Rankin appearing. They were all exciting to watch and made me think of cooking as a career option.
Where and how did you get your start?
As a teenager I got a part-time job washing up at a nearby pub. I started helping with things like starters and plating up main courses. During training at Runshaw College, I joined The Pines Hotel in Chorley as commis chef, then moved to The Walnut Tree in Abergavenny, Wales for my first full time position before returning to Lancashire and spending four years at Northcote Manor.
Sum up your current work life in one sentence.
Non-stop, challenging, but really rewarding.
Who has been really influential on your career and why?
Nigel Haworth has had a huge influence on me. When I moved back to Lancashire to work for him at Northcote Manor, I really learned from him about regional cooking, sourcing local produce, and what it does for the food you cook as well as the local community.
What’s next for you?
Working to improve the customer experience at Moor Hall is our biggest priority, and I don’t believe you can ever stop making something better. We’re looking into adding more bedroom accommodation, hopefully by the end of the year, now that we have finished refurbishing the lounge and bar area.
What’s your one piece of advice to someone starting out?
At the beginning of your career, get as much experience in kitchens as you can. Use your time at catering college, for example, to get stages wherever possible. It’s the best way to learn what life as a chef is really like.
Where did you last have a great meal?
A few months ago I went to Frantzén, Björn Frantzén’s restaurant in Sweden, which was brilliant. I also had a great experience at Alinea in Chicago last summer.
Are there any openings you are looking forward to?
I’m looking forward to Kevin Tickle finding a new site, as well as Chet Sharma’s new restaurant Bibi/Loha at 42 North Audley St in London which is scheduled to open in June.
Where is the most exciting city for hospitality (aside from London)?
There’s a lot of talent in Manchester, and more and more interesting new places are opening each month. It used to be all about bars and weekend dining, but I think that’s changing now.
Who would you identify as a rising star?
My Head Chef James Lovatt, who’s been a part of the Moor Hall team since before we opened. He has as much respect for the produce we use as I do, and we have a similar approach to cooking and running a kitchen.
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