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.