Five-star Palé Hall in Bala appoints new head chef

North Wales Chronicle

a day ago

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.