A more casual alternative to chef Mark Birchall’s Michelin-starred fine dining at Restaurant Moor Hall, The Barn is a charming, rustic space next to the main manor house. An open kitchen provides a glimpse of the skill on show, and an elegant central bar adds a fun, relaxed feel. There’s a superb-value set lunch and seasonal Sunday roast menu, with a more extensive à la carte option providing a technically impressive procession of deliciousness. A starter of slow-cooked hen’s egg, heated to 62°C for two hours, oozed its golden yolk over tender asparagus and fragrant wild garlic, while a vivid-green pea soup sang with sweet, spring-like notes. A main of Herdwick lamb cutlets arrived perfectly pink and plump, dotted with jewel-like broad beans and charred gem, enhanced by a dinky shepherd’s pie of slow-cooked shoulder on the side. Slow-cooked beef cheek was fall-apart tender, robust and intensely savoury with onion and sweetheart cabbage, while desserts demonstrated precision as well as playfulness. This crowd-pleasing conversion is certainly a class act.