HENRY ROBERSTON
In the Henry Robertson Dining Room, Luke Selby’s Omakase menus offer a chef-led journey shaped by the seasons. Exceptional produce from Wales and across the British Isles is brought together with classical technique and subtle Japanese and Filipino influences, creating an experience defined by provenance, precision and creativity.
The Bryntirion Inn
A 300-year-old pub with real character and a kitchen that takes its produce seriously. Just a short walk from the hall, the Bryntirion offers seasonal pub classics and real Welsh ales in a setting that feels genuinely local - open fires, exposed beams and a welcome that never feels forced. The most relaxed way to eat on the estate.
The Huntsman Bar & Whisky Lounge
The natural place to begin or end an evening. The Huntsman Bar offers carefully considered cocktails and a considered drinks list in a setting that invites conversation. Move through to the Whisky Lounge for something slower - a curated selection of expressions worth taking your time over.
The Hearth | Chef's Table with Luke Selby
An intimate, tasting experience hosted by Luke Selby in the original kitchen of Palé Hall. Dishes are built around the season and the Welsh larder, with full wine pairing included. Seats just ten guests around a single table - unhurried, personal and unlike anything else on the estate. To enquire about private dining room bookings, please contact events@palehall.co.uk
Afternoon Tea
A quietly indulgent way to spend an afternoon at Palé. Seasonal pastries, carefully made sandwiches and a considered selection of teas and coffees - served in the warmth of the house and never rushed. Best enjoyed with nowhere else to be.
The Wine Cellar
Beneath the hall lies a cellar worth exploring. Guided tastings led by our team take guests through a carefully curated selection of bottles - from celebrated regions to small independent producers. An experience as much as a drink.
Palé Hall is proud to be entering an exciting new era under the culinary direction of acclaimed chef Luke Selby, who joined the five-star Relais & Châteaux property in North Wales as Chef Partner.
Luke leads the creative direction of food and beverage across the Palé Hall estate, bringing a fresh vision to the hotel’s restaurants, bars and guest experiences, as well as The Bryntirion Inn and the estate’s private dining, events and sporting hospitality.
Drawing on more than fifteen years in some of Britain’s most celebrated kitchens — including Le Manoir aux Quat’Saisons, Evelyn’s Table and Restaurant Gordon Ramsay — Luke’s cooking at Palé Hall is rooted firmly in its surroundings. Welsh produce, seasonality and provenance sit at the heart of a style that combines classical technique with Luke’s own British, Japanese and Filipino influences.
Luke is building the next chapter of Palé Hall’s culinary identity: ambitious yet welcoming, deeply connected to North Wales, and with the aim of establishing Palé Hall as one of the UK’s most exciting food and hospitality destinations.
Palé Hall is more than a hotel — it is an entire estate shaped by food, people, place and a genuine sense of Welsh hospitality.