Henry Robertson Dining Room at Palé Hall Hotel

Lovingly restored by its two very hands-on owners, Palé Hall is a 19th-century Grade II-listed country house hotel on the edge of Snowdonia National Park (and the first Welsh member of Small Luxury Hotels of the World.). In its grand Henry Robertson dining room, head chef Gareth Stevenson offers a succinct à la carte alongside an eight-course tasting menu – devised in consultation with celebrated exec chef Michael Caines. Dishes are rooted in the produce of the region: Welsh lamb, black beef, local fish and cheeses. A plump, pan-fried juicy scallop, perching atop smoky aubergine purée, was perfectly matched by fragrant basil and tomato, followed by duck liver with citrusy braised chicory and anise-spiced jus paired with sweet Sauternes. We also relished the caramelised mackerel served with crisp deep-fried oyster, Granny Smith purée and punchy horseradish sorbet, followed by gamey roast squab pigeon with Madeira jus, and black beef served two ways – as fillet and tender braised cheek. A delightful destination for dinner in the breathtaking North Wales countryside.

Pale Hall Hotel is a 19th-century grade II listed country house hotel on the edge of Snowdonia in the tranquil Dee Valley. This grand Victorian mansion features 18 luxurious rooms, four garden suites and multiple dining options within its walls. The Henry Robertson Dining Room is its fine dining restaurant, where both afternoon tea and elegant tasting menus are served, created by head chef Gareth Stevenson. Offering ornate plaster ceilings, a marble fireplace, grand gold-framed mirrors and large windows, this light and elegant room offers a regal backdrop to any meal enjoyed here. 

Gareth is committed to using the highest quality produce possible to create his one-of-a-kind dishes, building a network of local farmers, growers, fisherman, food producers and suppliers that he knows and trusts to deliver the finest food from the region.  

There are two tasting menus on offer - either five or eight-course menus – which are both enhanced by an optional accompanying wine flight chosen by a team of experienced sommeliers. Its fine dining offering is led by its eight-course menu - ‘The Eight’ - and offers a refined take on modern British cuisine. Examples of dishes you might expect to sample include beer croustade with bavette, horseradish and celeriac, barbecue red mullet, dressed Cornish crab with courgette, tomato ponzu and seaweed, as well as herb-crusted Welsh lamb with baba ghanoush. To finish, things are kept light with set rose yoghurt, macerated strawberries and elderflower vinegar. Do note that the five and eight-course menus are completely different.  

If you don’t fancy a wine pairing with every course, you can choose from the comprehensive wine list which is clearly divided by country and type. Travel from Australia to Japan, Italy, Spain and more with its diverse offering.