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Palé Hall Hotel, the five-star country house retreat on the edge of Snowdonia National Park, has announced the appointment of Edward Marsh as head chef.
Marsh joins Palé Hall following his most recent position at the Exclusive Collection’s Manor House Hotel in Castle Combe, where he climbed from sous chef to head chef.
During his tenure, the restaurant retained its Michelin star for three consecutive years and achieved its fourth AA Rosette. He currently serves as captain of the English National Culinary Team.
Now at the helm of the Henry Robertson Dining Room, which features a grand, chandelier-lit space that holds a Michelin Green Star for sustainability, Marsh has introduced four and six seasonal tasting menus.
Highlights from the current six course tasting menu include dry aged hogget with asparagus and wild garlic, and Oakchurch strawberries with 35% Ivoire chocolate and elderflower.
Marsh has also introduced a new approach to lunch at Palé Hall, offering a shorter seasonal menu to complement the hotel’s more formal dinner service. Palé Hall will also be offering guests Afternoon Tea..
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 fully restored.
At its centre stands the original cast iron hearth, now complemented by a new cooking station set within the bay window, designed to host interactive chef’s table experiences.
The room is anchored by a bespoke 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 service counter where a dedicated sommelier can prepare and pour wine exclusively for guests dining in Hearth.
Marsh said: “Palé Hall is a place of beauty and distinction, and I feel honoured to be shaping its next culinary chapter. 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.”
Palé Hall Hotel, the five-star country house retreat on the edge of Snowdonia National Park, has announced the appointment of Edward Marsh as head chef.
Marsh joins Palé Hall following his most recent position at the Exclusive Collection’s Manor House Hotel in Castle Combe, where he climbed from sous chef to head chef.
During his tenure, the restaurant retained its Michelin star for three consecutive years and achieved its fourth AA Rosette. He currently serves as captain of the English National Culinary Team.
Now at the helm of the Henry Robertson Dining Room, which features a grand, chandelier-lit space that holds a Michelin Green Star for sustainability, Marsh has introduced four and six seasonal tasting menus.
Highlights from the current six course tasting menu include dry aged hogget with asparagus and wild garlic, and Oakchurch strawberries with 35% Ivoire chocolate and elderflower.
Marsh has also introduced a new approach to lunch at Palé Hall, offering a shorter seasonal menu to complement the hotel’s more formal dinner service. Palé Hall will also be offering guests Afternoon Tea..
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 fully restored.
At its centre stands the original cast iron hearth, now complemented by a new cooking station set within the bay window, designed to host interactive chef’s table experiences.
The room is anchored by a bespoke 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 service counter where a dedicated sommelier can prepare and pour wine exclusively for guests dining in Hearth.
Marsh said: “Palé Hall is a place of beauty and distinction, and I feel honoured to be shaping its next culinary chapter. 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.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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