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 restaurant in Aughton, Lancashire.

Birchall and Williams have developed new menus for the venue, celebrating seasonal ingredients largely grown within Moor Hall’s five-acre grounds or sourced from local suppliers.

Dishes from the new a la carte menu will 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.

Williams has been part of the kitchen team at Moor Hall since it opened in 2017, joining as a chef de partie and working his way up to sous chef.

He started his career at Sosban & the Old Butchers in Anglesey, not far from his hometown of Bangor in Gwynedd, and went on to join Tom Kerridge’s Hand & Flowers as a demi chef de partie before moving to London to work at the Ledbury as a chef de partie.

He replaces Nathan Cornwell, who has joined Silver Birch restaurant in London’s Chiswick as head chef.

2011 Roux Scholar Birchall opened Moor Hall with Andy and Tracey Bell and the main restaurant won two stars in the 2019 Michelin Guide Great Britain and Ireland. The Barn opened later that same year and was awarded its Michelin star in 2022.