Latest news with #PaléHallHotel
North Wales Live
15 hours ago
- Entertainment
- North Wales Live
Wales' best hotel opens new pub where you can stay overnight and have your food cooked by an expert chef'
A new addition to the swish Palé estate, The Bryntirion Inn recently opened its doors at the gates of the five-star Palé Hall Hotel in Bala after a £1 million glow-up to inject a fresh feel while retaining its historic decor and vibe. Once a rustic village pub dating back to 1695, The Bryntirion promises a cosy stay where 'motoring heritage meets modern Welsh hospitality.' Owners Anthony and Donna Cooper-Barney have revamped the historic inn, creating a modern gastropub with rooms on the doorstep of the Eryri National Park. The pair also manage Palé Hall, which we recently ranked as top in our list of the best hotels in Wales. Our travel writer, Portia commends the Hall for "substance beneath the flair" and how the rooms "exuded understated elegance, perfectly complementing the panoramic views of the Dee Valley and its theatrically scenic surroundings." Plans are underway to add a spa and a second restaurant and potentially expand the historic hotel's number of bedrooms. They have also invested £200,000 to create exquisite Welsh art galleries. It shouldn't be a surprise, then, if The Bryntirion takes a leaf out of its sister venue's book. This latest village pub project is close to Anthony's heart. "We are thrilled to introduce The Bryntirion Inn as the latest part of the Palé Hall Estate." He adds that the new venture is "the perfect place to share my classic car collection, while creating a true village pub where locals can feel at home. The Bryntirion is about genuine hospitality, great food, and celebrating everything that makes this part of Wales so special." Forget five-star fuss. This is a proper village-style pub with sixty-cover dining room, good-looking bedrooms, and enough classic car memorabilia to keep the petrolheads happy. Decor-wise, despite the expensive revamp, there's still plenty of charm, with original stone walls, low timber beams, a roaring fireplace, and a bar stocked with real Welsh ales on tap and local spirits. While the bar remains a familiar spot for Bala regulars, the dining room has a more polished but still inviting feel and a creative menu shaped by the bountiful landscape around it. At the helm in the kitchen is Head Chef Tristan Fitt. His impressive CV includes heavyweights like Raymond Blanc's Le Manoir aux Quat'Saisons, The Westbury in Mayfair and Wheeler's Oyster Bar in Whitstable. In these historic surroundings, Chef Tristan is crafting a solid menu rooted in local produce. Vegetables come from Ty Uchaf Farm just down the road, and eggs are collected from Caepant Eggs in nearby Llandderfel. Respected Bala butcher TJ Roberts supplies the pub's meat, including 28-day-aged Black Angus ribeye and pork chops destined for the grill. The result is a collection of elevated pub classics that feel honest and generous, with no unnecessary frills. The à la carte menu is seasonal and expressive. One dish pairs a delicate chicken liver parfait with plum gel, lemongrass and Japanese Umeboshi plums. There's a proper chicken pie made with baby vegetables, pomme purée infused with garlic and herbs, and a rich tarragon sauce that's hard to leave unfinished. Desserts include an elegant tiramisu in Opera cake form, complete with espresso ice cream and a Tia Maria gel. For something nostalgic, the Bryn Strawberry Trifle layers vanilla custard with sponge and sherry-soaked fruit and is beautifully plated. Sunday lunch here is already drawing a loyal following, and it's easy to see why. Plates arrive piled with crisp roast potatoes, cauliflower cheese, Yorkshire puddings and seasonal vegetables. You can choose crispy pork belly served with apple, sage, and a pig in blanket or roast sirloin of Welsh beef with horseradish. For plant-based diners, there's also a nut roast pie that stands up to the meaty mains. The drinks list is worth lingering over. All of the beers, ciders and house spirits come from Welsh producers, handpicked with help from Stori, Bala's brilliant independent bottle shop and tap room. There's a thoughtful selection of low and no-alcohol options too. Overseeing the wine list is Palé Hall's Head Sommelier Garry Clark, who's balanced, reliable favourites with lesser-known pours, including some Welsh wines chosen to complement the food. Word is spreading fast, with early diners already singing its praises online. One TripAdvisor review wrote, "We were not expecting to find such amazing food in a little country pub ten minutes from our holiday cottage." Another posted, "Fantastic service, the tastes are sensational, and they welcome dogs as well as humans." Roasts are also a big hit, with one reviewer claiming, "His was the best Sunday lunch I've ever eaten." Staying the night? Upstairs, The Bryntirion has six rooms for overnight guests. Each is named after a Welsh mountain and features dramatic landscape photography of its namesake. The ambience is warm and simple, with wooden furniture, neutral tones, and thick, comfortable beds. Every room has a flat-screen TV, tea and coffee-making kit, and Penhaligon toiletries. Breakfast is served as a continental-style hamper delivered to your door, and there's a spacious family room available. Dogs are welcome, too, not just in the bedrooms but also in the bar and restaurant, making it a great choice for walkers, road trippers, and families travelling with their beloved pet. What's nearby Prominently positioned on the edge of Eryri National Park, the Bryntirion offers a relaxed base for walking, hiking, climbing, cycling, fishing, and water sports on Bala Lake. From superstar gigs to cosy pubs, find out What's On in Wales by signing up to our newsletter here Just four miles away lies Bala, a historic market town that brims with charm and opportunities for adventure. Bala Lake, or Llyn Tegid, is the largest natural lake in Wales and a stunning spot to visit, especially in winter. Crisp, frosty air and snow-dusted landscapes create a serene atmosphere, ideal for scenic walks or moments of quiet reflection by the water. For the more adventurous, cold-water swimming in the lake has become increasingly popular. It offers a bracing way to connect with the natural world and get your wellness boost for the weekend. The Bala Lake Railway is a must-visit for history lovers and train nerds (enthusiasts). This delightful narrow-gauge railway line runs along the southern shores of Llyn Tegid, offering an enchanting hour-long journey from Llanuwchllyn to Bala on a retro choo-choo. Blimming marvellous. Local enthusiasts lovingly restored the line after the original Ruabon-Barmouth railway closed in the 1960s. It uses vintage locomotives that once transported slate from the region's quarries, adding a touch of historical delight to your rail adventure. If you like hiking, Bala is a gateway to some of Wales' most epic landscapes. To the west, the towering peaks of Eryri (Snowdonia) offer rugged and dramatic trails, while the quieter Berwyn Mountains to the east provide a sense of wild, untouched beauty. The Bryntirion Inn is now open for stays and dining from Wednesday to Sunday. Book here.
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.
Wales Online
13-05-2025
- Entertainment
- Wales Online
300 year old Welsh pub in £1m revamp with motorsports theme
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 A 300-year-old pub has undergone a £1m revamp with a classic motorsports theme. The Bryntirion Inn has reopened its doors at the gates of the five-star Palé Hall Hotel at Llandderfel. near Bala, Gwynedd. Owners Anthony and Donna Cooper-Barney said the new gastropub-with-rooms reflects their ongoing vision to expand the estate's presence and deliver something "distinctly local for both guests and the community" The Bryntirion dates back to 1695. Inside, the inn is now divided between a dining room with 60 covers and a characterful bar area framed by original stone walls, exposed beams and cosy fireplaces. Adding a distinctively personal touch, Anthony Cooper-Barney has curated a display of classic car and motorsport memorabilia from his private collection throughout the inn, making The Bryntirion a must-visit for car enthusiasts exploring the breathtaking roads of Eryri. Heading up the kitchen is Head Chef Tristan Fitt, whose pedigree includes Raymond Blanc's Le Manoir aux Quat'Saisons, Lords of the Manor Hotel in the Cotswolds, Wheeler's Oyster Bar in Whitstable and The Westbury, Mayfair. Tristan works closely with local producers to create elevated pub classics, championing the finest Welsh ingredients. All vegetables are supplied by local grower Keith Jones, at Ty Uchaf Farm, while eggs come from Caepant Eggs, both just five minutes down the road in Llandderfel. All meat is sourced from respected Bala butcher TJ Roberts, including 28-day aged Welsh Black ribeye and local pork chops. The Bryntirion also welcomes guests to stay, offering six individually styled bedrooms, each named after a Welsh mountain and displaying striking landscape photography of its namesake in each room. Anthony Cooper-Barney said: "We are thrilled to introduce The Bryntirion Inn as the latest part of the Palé Hall Estate. This project is especially close to my heart – it has given me the perfect place to share my classic car collection, while creating a true village pub where locals can feel at home.
