Palé Hall is proud to continue its exciting new chapter with acclaimed chef Luke Selby, who leads the culinary direction across our five-star Relais & Châteaux estate on the edge of Snowdonia.

Since joining Palé Hall, Luke has been shaping a new era of dining rooted in Wales and the wider British Isles, combining exceptional seasonal produce with classical technique and subtle Japanese and Filipino influences.

At the heart of the estate is the Henry Robertson Dining Room, where Luke’s Omakase menus offer an intimate, chef-led journey through the seasons. His vision extends throughout Palé Hall’s entire food and beverage offering, from breakfast and afternoon tea to private dining, events and seasonal shoot hospitality.

Luke also oversees the food and beverage direction of The Bryntirion Inn, the historic 300-year-old pub on the Palé Hall estate, bringing the same commitment to provenance, generosity and quality to a more relaxed expression of hospitality.

With more than fifteen years spent in some of Britain’s most celebrated kitchens, including Le Manoir aux Quat’Saisons, Evelyn’s Table and Restaurant Gordon Ramsay, Luke brings a wealth of experience to Palé Hall.

Together, Palé Hall and Luke Selby are creating a distinctive new culinary identity for the estate rooted in Wales, shaped by the seasons and driven by a commitment to exceptional hospitality.