Chef Luke Selby has made a long-awaited move to North Wales, taking on the role of Chef Partner at Palé Hall.

As part of a holistic vision to reimagine the hotel’s F&B offering, Selby has joined forces with hotel owners Anthony and Donna Barney to deliver ambitious plans across the Relais & Châteaux property located on the edge of Snowdonia National Park.

In the second half of 2026, Selby will open a new fine-dining restaurant at the hotel. His chef brothers, Nathaniel and Theodore Selby, who worked alongside him during his tenure at Evelyn’s Table and Le Manoir aux Quat’Saisons, will join their eldest sibling as part of his senior team in North Wales.

Further developments include the imminent relaunch of The Bryntirion Inn, a 300-year pub with rooms located within the Palé Hall estate. Recently renovated, the inn retains its country character, with open log fires, exposed beams and original stone walls adorned with Anthony Barney’s private collection of classic car and motorsport memorabilia.

Served in the 60-cover dining room, the venue offers simply prepared, comforting dishes alongside twists on pub classics, created by Selby alongside Head Chef Ethan Cleary. Each dish is rooted in the rich terroirs of North Wales – from valleys and seas to farms, forests and the River Dee. Produce is also grown within Palé Hall’s on-estate kitchen garden, which Selby plans to expand over the coming months.

Winter snacks such as Snowdonia Black Bomber rarebit on toast are followed by starters including crab bisque infused with lemongrass, crème fraiche and sea herbs; and creamed mushroom vol-au-vent with tarragon and poached hen’s egg. Main courses feature Welsh Black sirloin, cod with Jerusalem artichoke, potted shrimps and brown butter; as well as confit duck leg, puy lentils, smoked bacon and baby onions. Desserts include sticky toffee pudding with miso caramel; forced rhubarb, candied ginger and custard tart; and a selection of Welsh cheeses. Local ales are served alongside wines from Wales and Europe.

Designed by Selby himself, The Hearth Room – located in the original kitchen of the house – will host a ticketed chef’s table experience from February, taking place on selected evenings throughout the year. A compact open kitchen, complete with Gaggenau grill and induction hob, allows guests to enjoy a multi-course tasting menu with front-row views of the chefs at work. Acting in part as a development kitchen, Hearth Room dinners serve as a prelude to Selby’s forthcoming fine-dining restaurant.

The hotel’s former whisky and cocktail lounge has been reimagined as the Jockey Bar, a homage to Barney’s love of horse racing. Located on the ground floor, the space is decorated with equine artwork and sculptures and will welcome guests for pre-dinner canapés, remaining open late into the evening. Meanwhile, the Palé Hall wine cellar, redesigned in 2025 with high-spec, floor-to-ceiling Welsh wood, is a subterranean showcase for the hotel’s growing collection, from fine vintage Champagnes to elegant Burgundies and characterful Welsh bottles.