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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.
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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.
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