Latest news with #PaléHall
Business News Wales
02-07-2025
- Business
- Business News Wales
Palé Hall Hotel and Renowned Chef Launch Culinary Partnership
The owners of a five star country house hotel have announced a culinary partnership with a renowned chef. The partnership between Palé Hall Hotel, at Llandderfel, near Bala and Luke Selby, executive chef at the double Michelin starred La Manoir aux Quat'Saisons at Great Milton, Oxford, will be launched before the end of the year. A Chef's Table experience and a series of exclusive dining events, highlighting Luke's culinary mastery, will feature in the partnership. The link between local food producers, Welsh culinary heritage and the dishes will also be a key ingredient. Anthony and Donna Cooper-Barney, owners of Palé Hall, said: 'This partnership between Palé Hall Hotel and Luke Selby is an exciting venture that embodies our dedication to culinary excellence and outstanding hospitality. 'Together, we are committed to creating extraordinary dining experiences that resonate with our guests long after their visit. This collaboration promises to be a celebration of flavours, stories and the joy of sharing exceptional food in the enchanting setting of Palé Hall. 'In the dynamic landscape of fine dining, collaborations between exceptional culinary talents have the power to create extraordinary experiences. This collaboration is set to elevate our dining offerings, showcasing a shared commitment to excellence, sustainability and the celebration of seasonal flavours.' Celebrated for his innovative approach to British cuisine, Luke has made a name for himself at La Manoir aux Quat'Saisons with chef patron Raymond Blanc OBE. The chef's table will create an interactive experience, where diners can engage with Luke, learn about his inspirations and gain insights into the techniques that define his cooking style. Palé Hall is an award-winning Relais & Châteaux country house hotel and restaurant on the edge of the Eryri (Snowdonia) National Park.
Wales Online
01-07-2025
- Business
- Wales Online
North Wales luxury hotel announces partnership with top UK chef
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info The owners of a North Wales luxury, five star country house hotel have announced a culinary partnership with one of the UK's most renowned chefs. The partnership between Palé Hall Hotel, at Llandderfel, near Bala and Luke Selby, renowned executive chef at the double Michelin starred La Manoir aux Quat'Saisons at Great Milton, Oxford will be launched before the end of the year. A Chef's Table experience and a series of exclusive dining events, highlighting Luke's culinary mastery, will feature prominently in the partnership. The vital link between local food producers, Welsh culinary heritage and the dishes will also be key ingredient. Sign up for the North Wales Live newsletter sent twice daily to your inbox Anthony and Donna Cooper-Barney, owners of Palé Hall, said: 'This partnership between Palé Hall Hotel and Luke Selby is an exciting venture that embodies our dedication to culinary excellence and outstanding hospitality. 'Together, we are committed to creating extraordinary dining experiences that resonate with our guests long after their visit. This collaboration promises to be a celebration of flavours, stories and the joy of sharing exceptional food in the enchanting setting of Palé Hall. 'In the dynamic landscape of fine dining, collaborations between exceptional culinary talents have the power to create extraordinary experiences. This collaboration is set to elevate our dining offerings, showcasing a shared commitment to excellence, sustainability and the celebration of seasonal flavours. 'Palé Hall Hotel is more than just a place for guests to stay; it is a sanctuary where culinary art and hospitality intertwine to create unforgettable memories. With its stunning architecture and picturesque surroundings, the hotel serves as an ideal setting for culinary exploration. 'Our mission has always been to provide an immersive experience that delights the senses. Partnering with Luke Selby promises to enhance that vision significantly.' Celebrated for his innovative approach to British cuisine, Luke has made a name for himself at La Manoir aux Quat'Saisons with chef patron Raymond Blanc OBE. His focus on sourcing local and seasonal ingredients aligns perfectly with the ethos of Palé Hall. 'Together, we aim to craft a series of exclusive dining events that highlight Luke's culinary artistry, allowing guests to indulge in a specially curated menu designed to showcase the best of both our establishments,' added Mr and Mrs Cooper-Barney. 'One of the cornerstones of this collaboration will be the introduction of a chef's table experience. This unique setting will allow guests to dine intimately, enjoying a multi-course menu crafted by Luke while witnessing the culinary magic unfold right before their eyes.' The chef's table will not only offer a closer look at the artistry involved in each dish but also create an interactive experience, they say, where diners can engage with Luke, learn about his inspirations and gain insights into the techniques that define his cooking style. Surrounded by the "elegant ambiance of Palé Hall", guests will savour dishes that tell a story of place and time, all while indulging in the freshest ingredients sourced from local farms, renowned for the quality of Welsh produce. 'Each course will be a testament to Luke's signature style - meticulously prepared and beautifully presented, promising to tantalise the tastebuds and ignite the senses,' said Mr and Mrs Cooper-Barney. 'This collaboration will extend beyond the plate. We envision events that celebrate the rich culinary heritage of our region, where guests can connect with local producers and learn about the origins of the ingredients featured in their meals. 'By highlighting the connection between the land and the table, we aim to deepen the appreciation for the culinary arts while fostering a sense of community among our guests.' Palé Hall is an award-winning Relais & Châteaux country house hotel and restaurant nestling on the edge of the stunning Eryri (Snowdonia) National Park. Regarded as one of the UK's greenest hotels, Palé Hall has held a Green Michelin Star since 2021 for its commitment to sustainable practices, which include having its own clean, completely carbon-neutral source of electricity. It was one of the UK's first hotels to receive a Michelin Key Award, denoting a special place to stay, last year. The hotel has 18 individually styled bedrooms and a three AA Rosette fine dining restaurant, where guests can dine in a most grand setting overlooking the hotel's 50-acre estate. Two of the bedrooms have suites named after past guests Queen Victoria and Winston Churchill. Look for places near you
North Wales Live
01-07-2025
- Business
- North Wales Live
North Wales luxury hotel announces partnership with top UK chef
The owners of a North Wales luxury, five star country house hotel have announced a culinary partnership with one of the UK's most renowned chefs. The partnership between Palé Hall Hotel, at Llandderfel, near Bala and Luke Selby, renowned executive chef at the double Michelin starred La Manoir aux Quat'Saisons at Great Milton, Oxford will be launched before the end of the year. A Chef's Table experience and a series of exclusive dining events, highlighting Luke's culinary mastery, will feature prominently in the partnership. The vital link between local food producers, Welsh culinary heritage and the dishes will also be key ingredient. Sign up for the North Wales Live newsletter sent twice daily to your inbox Anthony and Donna Cooper-Barney, owners of Palé Hall, said: 'This partnership between Palé Hall Hotel and Luke Selby is an exciting venture that embodies our dedication to culinary excellence and outstanding hospitality. 'Together, we are committed to creating extraordinary dining experiences that resonate with our guests long after their visit. This collaboration promises to be a celebration of flavours, stories and the joy of sharing exceptional food in the enchanting setting of Palé Hall. 'In the dynamic landscape of fine dining, collaborations between exceptional culinary talents have the power to create extraordinary experiences. This collaboration is set to elevate our dining offerings, showcasing a shared commitment to excellence, sustainability and the celebration of seasonal flavours. 'Palé Hall Hotel is more than just a place for guests to stay; it is a sanctuary where culinary art and hospitality intertwine to create unforgettable memories. With its stunning architecture and picturesque surroundings, the hotel serves as an ideal setting for culinary exploration. 'Our mission has always been to provide an immersive experience that delights the senses. Partnering with Luke Selby promises to enhance that vision significantly.' Celebrated for his innovative approach to British cuisine, Luke has made a name for himself at La Manoir aux Quat'Saisons with chef patron Raymond Blanc OBE. His focus on sourcing local and seasonal ingredients aligns perfectly with the ethos of Palé Hall. 'Together, we aim to craft a series of exclusive dining events that highlight Luke's culinary artistry, allowing guests to indulge in a specially curated menu designed to showcase the best of both our establishments,' added Mr and Mrs Cooper-Barney. 'One of the cornerstones of this collaboration will be the introduction of a chef's table experience. This unique setting will allow guests to dine intimately, enjoying a multi-course menu crafted by Luke while witnessing the culinary magic unfold right before their eyes.' The chef's table will not only offer a closer look at the artistry involved in each dish but also create an interactive experience, they say, where diners can engage with Luke, learn about his inspirations and gain insights into the techniques that define his cooking style. Surrounded by the "elegant ambiance of Palé Hall", guests will savour dishes that tell a story of place and time, all while indulging in the freshest ingredients sourced from local farms, renowned for the quality of Welsh produce. 'Each course will be a testament to Luke's signature style - meticulously prepared and beautifully presented, promising to tantalise the tastebuds and ignite the senses,' said Mr and Mrs Cooper-Barney. 'This collaboration will extend beyond the plate. We envision events that celebrate the rich culinary heritage of our region, where guests can connect with local producers and learn about the origins of the ingredients featured in their meals. 'By highlighting the connection between the land and the table, we aim to deepen the appreciation for the culinary arts while fostering a sense of community among our guests.' Palé Hall is an award-winning Relais & Châteaux country house hotel and restaurant nestling on the edge of the stunning Eryri (Snowdonia) National Park. Regarded as one of the UK's greenest hotels, Palé Hall has held a Green Michelin Star since 2021 for its commitment to sustainable practices, which include having its own clean, completely carbon-neutral source of electricity. It was one of the UK's first hotels to receive a Michelin Key Award, denoting a special place to stay, last year. The hotel has 18 individually styled bedrooms and a three AA Rosette fine dining restaurant, where guests can dine in a most grand setting overlooking the hotel's 50-acre estate. Two of the bedrooms have suites named after past guests Queen Victoria and Winston Churchill.
Cambrian News
20-06-2025
- Entertainment
- Cambrian News
Bala's Palé Hall launches art programme with solo exhibition
Palé Hall ( will also be opening a pottery studio with classes later this year and has invested in a sculpture trail in the beautiful and extensive gardens which have been redesigned by noted New Zealand-born landscape designer Anthony Paul.
North Wales Chronicle
12-06-2025
- Entertainment
- North Wales Chronicle
Five-star Palé Hall in Bala appoints new head chef
Acclaimed chef Edward Marsh joins Palé Hall, the AA Five Red Star, Relais and Chateaux destination luxury country house hotel, from the Exclusive Collection's Manor House Hotel in Castle Combe, where he climbed from sous chef to head chef. He brings with him a strong culinary pedigree, including his current role as captain of the English National Culinary Team. Blood Orange (Image: Jodi Hinds) Edward will oversee the entire food offering at Palé Hall, from seasonal lunches and afternoon teas to private dining and the hotel's signature tasting menus in the 3 AA Rosette Henry Robertson Dining Room, which also holds a Green Michelin Star for sustainability. Edward has unveiled an elevated new chapter for fine dining at the hotel, rooted in local ingredients and seasonality. Duck Liver (Image: Jodi Hinds) With the launch of refined four and six course tasting menus, and the opening of a new private dining space, 'Hearth', Edward brings a confident and creative culinary vision to the celebrated Welsh destination. Edward said: "Palé Hall is a place of beauty and distinction, and I feel honoured to be shaping its next culinary chapter. Lamb (Image: Jodi Hinds) "The opportunity to develop dishes that reflect the landscape, while working alongside such passionate people, is a real privilege. "Hearth is particularly special to me; it is a space where food and storytelling meet and where our team can create extraordinary, shared experiences for guests." Coinciding with the new menus is the unveiling of Hearth, Palé Hall's newly reimagined private dining room. Once the original kitchen of the house, built in 1871, the space has been artfully restored to its roots. At its centre stands the original cast iron hearth, now complemented by a new cooking station set within the dramatic bay window, designed to host interactive chef's table experiences. Lobster (Image: Jodi Hinds) The room is anchored by a timber dining table that adapts in form, oval for groups up to 16 or circular for more intimate gatherings. A wine display wall completes the space, showcasing a selection of fine wines and incorporating a discreet service counter where a sommelier can prepare and pour wine exclusively for guests dining in Hearth. Chef Edward putting the finishing touches to his lamb dish (Image: Jodi Hinds) For the Henry Robertson Dining Room, a grand, chandelier-lit space, Edward has introduced seasonal tasting menus that celebrate both precision and produce. Guests can now choose between four and six course menus, each dish designed to showcase exemplary technique, thoughtful balance and a deep respect for local, seasonal ingredients. Canapés (Image: Jodi Hinds) Highlights from the current six course tasting menu include dry aged hogget with asparagus and wild garlic, and Oakchurch strawberries with 35 per cent Ivoire chocolate and elderflower. Edward has also introduced a fresh approach to lunch at Palé Hall, offering a shorter seasonal menu to complement the hotel's more formal dinner service. The chef has also added his own creative touch to the afternoon tea.
