Kane Williams appointed Head Chef of The Barn at Moor Hall
Kane Williams has been appointed Head Chef of The Barn at Moor Hall, Mark Birchall’s Michelin-starred neighbourhood restaurant in Aughton, Lancashire.
Together, Mark and Kane have developed exciting new menus for The Barn, which celebrate the best seasonal ingredients, largely grown within Moor Hall’s five-acre grounds or sourced from local suppliers.
The restaurant will continue to offer a relaxed dining experience inspired by local heritage and tradition, whilst serving the imaginative British dishes of understated elegance that have earned The Barn its reputation as one of the best informal dining destinations in the country.
Kane Williams started his career at Sosban & The Old Butchers in Anglesey, not far from his hometown of Bangor in North Wales. He went on to join Tom Kerridge’s The Hand & Flowers before moving to London to work at The Ledbury.
Kane 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.
After six years under the guidance of Chef Patron Mark Birchall, Kane has now stepped up to lead the kitchen at The Barn.
Dishes from Mark and Kane’s new a la carte menu for The Barn include West coast sea trout with Florentine fennel, sea lettuce, fresh cream and dill; Cumbrian chicken with asparagus, morel mushroom, ramson and elderflower vinegar sauce; Prune and amaretto soufflé with almond ice cream; and Tarleton strawberries, buttermilk custard, verbena curd and sponge.
The Barn also offers set lunch and dinner menus, and an extremely popular Sunday lunch.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.