There are a lot of good places to eat around the North West. Some are even great. But very few are exceptional – and only one can claim to be the best not just in our region, but in the entire country.
The restaurant in question is Moor Hall.
This two Michelin-star spot, just outside Greater Manchester in Lancashire, opened back in 2017. It achieved its first Michelin star at break-neck speed, proudly mounting a red plaque within six months of opening. A year later, it got its second. It’s been named the Best Restaurant in England two years in a row at the Estrella Damm National Restaurant Awards. And that’s just the tip of the glittering iceberg.
All this might seem quick, but I doubt anyone has walked through these doors without emphatically agreeing that Moor Hall deserves every accolade on its shelves. If I had the power, I’d give it another star on the spot.
The experience begins before you’ve even got through the door.
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You’ll drive through the stone gates and down the winding driveway, passing a lake, a group of geese pottering about on the lawn, and around the back of the beautiful former mansion house.
You could have arrived on the set of Bridgerton (if the Bridgertons happened to have a wine list so comprehensive that the table shakes under the weight of the menu).
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As each guest is given a staggered arrival time, they know who you are the second you walk through the door. Being greeted by name takes us both aback – is this how the Beckhams feel all the time? Fetch me my Birkin! Where’s my security?!
Anyway. The initial grandeur of Moor Hall carries through for the first part of your meal – drinks and snacks in the bar area, where the walls are covered in dark wood and cosy bay windows look out onto the lake.
The main dining room at Moor HallMoor Hall’s Provenance menu The experience includes a walk through the kitchens
Here, you begin to see the many, many cogs that go into making a restaurant like this function. Someone is in charge of water. Someone else is carefully slicing charcuterie into slices so thin it dissolves on your tongue like butter.
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Tiny black pudding bites pack a rich, meaty punch that immediately makes me wish we were staying overnight and could eat breakfast here too (there are 14 guest bedrooms at Moor Hall plus new garden rooms being constructed in the grounds).
The next miniature mouthful bursts open with flavours of barbecued asparagus and smoky chorizo, then a dinky English muffin topped with buttered lobster turns me misty-eyed.
A pair of pretty leaf-shaped crackers, each one embossed with herbs, arrives next, alongside a tin of cod roe and caviar, like a classic pate but 1000 times richer and more interesting.
Crackers with cod roe and caviarAn English muffin with poached lobster
At this point, you’re whisked off your feet by another Moor Hall staff member, who promptly escorts you out the door. Have we done something wrong? Nope – it’s time to see the kitchen gardens.
He expertly points out all the herbs, fruits and vegetables that are grown on-site in the beautiful walled gardens, tended to by a small team of gardeners.
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The tour then spits you out into the kitchen, where each of the many, many chefs whipping up your dinner will greet you with a friendly smile, and chef-patron Mark Birchall offers a warm handshake and yet another snack (this one resembles a small bird’s nest, filled with smoked eel and potato).
While the bar is dark and stately, the dining room is a modern, simple space flooded with sunlight and views of the lake.
The dishes at this stage of the Provenance menu become instantly more theatrical.
‘Royal Oak Rainbow’ – baked carrots with doddington cheese ‘snow’Rudy red Devon beef with beetroot and mustardGuinea hen with morel mushoomsGrilled cornish turbot with mussel and roe sauce
Suddenly we have people spooning brilliant white crumbles onto plates of carrots, herb-infused stocks being poured onto plates and quenelles of butter being rolled out of wooden dishes.
Some dishes are simpler, like a loaf of the best sourdough we’ve ever had, but most are unimaginably intricate, like 80-day aged beef served with beetroot and mustard, and rich guinea hen complimented by even richer morel mushrooms.
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Whatever the dish (and we get through a LOT), it’s the sort of food that makes you stop in your tracks. It triggers involuntary reactions – I keep catching us smiling, or closing our eyes, or gleefully pointing out goosebumps on our arms. I actually well up at one point. I didn’t know ice cream could move me to tears, but laced with spicy stem ginger – a staple on Moor Hall’s menu from day one – apparently it can.
And throughout, Moor Hall will go to great lengths to show you where each dish has come from (because let’s be honest, fine dining sometimes gets so complicated it stops resembling food at all), whether that’s showing the huge joint of meat your dish has been carved from or handing you a tiny card telling the story of Ormskirk gingerbread.
Three of four sweet courses on Moor Hall’s Provenance menu
If you add a cheese course, you’re even escorted into the cheese room (is this… heaven?) to build your own cheese board from the huge selection of British creations inside.
There’s a refreshing level of transparency throughout and although we’re surprised plenty of times, it doesn’t feel like trickery.
It’s hard not to appreciate the meal you’re eating because you’ve seen every painstaking step and every ingredient being used before you’ve even sat down, from the gardener pruning the rosemary shrub to the sous chef placing micro herbs on bright green butter with a pair of tweezers.
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It’s elaborate but intimate, complex but never intimidating.
The cheese room, where you can build your own cheese course
You might wonder how a £235 tasting menu could ever NOT be intimidating to the average person, and that really comes down to the team who work at Moor Hall.
They’re so warm and inviting, it’s like dining with friends. They could switch it up from explaining one of the most intricate menus in the world to joining in with our debate about whether it’s weird for adults to have a favourite colour.
Vanilli’s – the Manchester bakery and dessert spot that has carried on the tradition of an old Italian favourite
Danny Jones
Vanilli’s Cake Company is one of those names whose reach extends far and wide, with a history that goes way back into the past, and a deeper Greater Manchester heritage than you can imagine.
It’s one almost as rich as the desserts they’ve been making across the city centre and beyond for decades, but it also begins back in Italy.
Formerly San Marco Products, a fellow cult-favourite bakery, suppliers and catering company from way back, owner Sapna Kumar took over their old premises on Crown Industrial Estate over in Ancoats more than six years ago, and has been carrying on their sweet treat traditions ever since.
The difference these days is that it’s gone from more of an Italian ‘pasticceria’ to a Mancunian bakery with both local and Indian roots.
Born out of pregnancy cravings ahead of her third child, ironically, Vanilli’s Cake Co. went from an unfortunately timed passion project conceived on the cusp of the pandemic to a mainstay of Greater Manchester and North West markets and now part of a mini Manc empire in the making.
After taking control of the old commercial premises back in 2020, their understated but impressively high-output unit still has lots of regulars in the know coming in for the good stuff, but still operates somewhat under the radar.
Maybe that’s part of the reason their quality control has remained at such a high level: although they provide to plenty of vendors all across the city and wider region, they’ve never overextended themselves to the point that even the slightest of standards slips.
If you’ve met Sapna before – the charismatic matriarch behind this brand and others like spin-off Cake Bar Co. and most recently, Punjabee – you’ll know that she doesn’t do anything by half measures.
And yes, there are Vanilli’s desserts on sale here, too.
A familiar face at the likes of Foodie Friday and various other street food stalls across the 10 boroughs and even further afield, she’s been doing some of these events since the very outset.
Sadly, without going into too much detail, she admits that there have been instances where her generosity has been “taken advantage of on more than one occasion”, but they will never stop her continuing to offer a helping hand.
The difference this time, however, is that she’s not simply putting others before herself all the time anymore; the Manc mum who’s played mother to many through her work over the years is finally shouting about herself and her unsung but nevertheless dedicated and talented team more.
And not just a little bit, either (no half measures, remember?) – she proudly proclaims that not only does Vanilli’s serve up some of the most authentic traditional recipes, but she happily lays claim to whipping up “the best Manchester tart” you’ll find anywhere.
As for this location, specifically, she simply wants to give people like you a reminder that it’s been there for more than 30 years at this point
She’s also looking to rebuild support throughout the community by teaming up with local brands and creators moving forward. Again, it’s about time she finally got on the receiving end of ‘You scratch my back, I’ll scratch yours’, which sounds like it’s long overdue.
Having recently put on a speciality spread for us, showcasing not only the classic but some fresh new ideas and creative takes on familiar, we can assure you some very delicious things are coming from Vanilli’s throughout the rest of 2026.
So, if like Sapna, you love “indulging in the sweeter side of life”, give a Vanilli’s cake, pastry or one of their other tasty desserts soon.
Find all of these and more at Unit 8, Crown Industrial, Poland Street, M4 6BN. (Credit: The Manc)
Blossoms deliver most rock and roll performance in years as Declan McKenna joins them on stage
Danny Jones
Last night, we were fortunate enough to be there in the flesh not only to see Blossoms play a special anniversary show in Manchester, but to witness Declan McKenna join them on stage.
A tiny part of us was wondering if we’d see Rick Astley roll out into the venue, but let’s just say we’ll absolutely take this.
Celebrating a decade to the day since the release of the self-titled debut LP – yes, we feel old, too – Blossoms announced the one-off intimate show at The Deaf Institute, a venue they hadn’t played in 12 whole years (good lord…), and it served as much more than a night of nostalgia.
But we’ll admit, the highlight was almost certainly seeing the ‘Brazil’ and ‘British Bombs’ singer join Tom Ogden, Charlie Salt, Josh Dewhurst, Myles Kellock and Joe Donovan on stage for their smallest gig since god knows when.
We’ve gotten somewhat used to seeing the Enfield-born solo artist popping up at random venues across the country and even performing DJ sets at local pubs.
If you haven’t seen that Kylie Minogue clip before, you really need to…
However, we don’t think anyone in the crowd was expecting this cameo, let alone hearing them perform a co-written track off the new record live in front of the audience for the very first time.
As if all of this wasn’t already a bit bonkers and left-field, the song in question, entitled ‘Additional Driver’, was self-admittedly so surprising in SO many ways that Tom felt he needed to explain the full story behind it and why Declan shouted “shoulda got the 192” before they started playing.
Yes, in some kind of Greater Mancunian fever dream, we’ve finally got artists writing lyrics about the region’s most infamous bus route that we’re sure most, if not all of you, can relate to.
But it wasn’t just this moment that had us debating in our heads, ‘are they the best Manc or maybe in Northern band full stop going right now?’, it was seeing them slip so seamlessly back into the more straight-down-the-line indie rock from their first chapter of studio material that did it.
Everyone knows and loves the biggest bangers from that inaugural outing: ‘Getaway’, ‘Charlemagne’, ‘At Most a Kiss’, ‘Honey Sweet’, etc.; but it’s hard to forget just how quintessentially rock and roll tunes like ‘Blow Rose’, ‘Cut Me and I’ll Bleed’, ‘Texia’ and even some of the other deep cuts/early releases are.
Don’t get us wrong, we love how much the dressing up (musically and quite literally) they’ve done over the years as their production, creativity and experimentation has increased, but it’s always hard to beat that feeling you get when finding an artist’s first album – especially one as good as Blossoms‘.
In fairness, listening back to ‘Deep Grass’ all these years later, we’ll still remember how spacey, psychedelic and downright different that intro felt back in the day; it now feels like a fitting end to that maiden outing and the perfect jumping-off point for what has been a real sonic exploration ever since.
For a lad born in SK2 and lucky enough to have seen these lads right from the start, stuff like this will never not feel surreal to me.
Long live ‘Blossoms from Stockport‘, and roll on Songs From The Wedding Cake this October.
Daisy Jackson -
12th May 2024 
