Nestled on the edge of Snowdonia National Park, Palé Hall in Bala is one of Wales’ most exquisite countryside retreats.
With its Green Michelin Star recognition, the hotel has now introduced an affordable yet indulgent set lunch menu, offering guests a refined dining experience in the grandeur of the Henry Robertson Dining Room. I was fortunate enough to experience it firsthand, and here’s why I think it’s a must-visit.
First Impressions
Driving through the grand entrance of Palé Hall, you’re immediately transported to a world of tranquillity and elegance. The sweeping driveway, flanked by stunning Welsh countryside, sets the tone for the experience ahead. On arrival, valet parking is provided, and Tom, ever the welcoming host, greets you at the door, making the whole experience feel effortless from the outset.
Stepping inside, the grandeur of the hall is striking—high ceilings, intricate woodwork, and a sense of timeless luxury. The Henry Robertson Dining Room has undergone a subtle refresh under the stewardship of new owners Anthony and Donna Cooper-Barney, and their passion for the property is evident in every detail.
The Menu
The newly appointed Head Chef, Laurence Webb, brings his expertise from Le Manoir aux Quat’Saisons, blending classical techniques with modern influences. The menu showcases the finest seasonal produce, much of it sourced from the estate’s own kitchen garden or from trusted local suppliers.
Palé Hall Spring Lunch Menu:
Starters:
- Welsh Leek and Potato Soup, Crispy Quail’s Egg, Parmesan
- Cured Loch Duart Salmon, Radish, Crème Fraîche
- Whipped Ewe’s Curd, Heritage Tomato, Garden Herbs
Mains:
- Confit Leg of Spring Chicken, White Bean Cassoulet, Endive
- Line-Caught Sea Bream, Confit Leek, Macaroni
- Koji Roast Cauliflower, Maitake Mushroom, Raisin and Caper
Desserts:
- Coeur de Guanaja Tart, Milk Sorbet
- Yorkshire Rhubarb, Llwyn Banc Yoghurt, Gingerbread
- Selection of Welsh Cheese and Accompaniments
Priced at £35 for two courses or £45 for three, it presents incredible value for the level of dining and the setting.
What We Had (and What We’d Recommend)
With a menu like this, it’s hard to make a wrong choice. We started with the Leek and Potato Soup and the Cured Loch Duart Salmon. The soup was beautifully smooth, with a rich yet balanced depth of flavour. The crispy quail’s egg added a touch of indulgence, while the Parmesan lifted the dish, giving it an extra savoury kick.
The Cured Loch Duart Salmon was a standout. Light yet packed with freshness, the combination of radish and crème fraîche enhanced the delicate richness of the salmon. Each bite was an elegant balance of textures and flavours—a true showcase of refined simplicity.
For the mains, the Confit Leg of Spring Chicken was a comforting yet sophisticated dish. The meat was tender, falling apart with the lightest touch, while the white bean cassoulet added a hearty, rustic element. The bitterness of the endive balanced the dish, making it an incredibly well-rounded choice.
As we always like to push our tastebuds and try new things, the second main we opted for was the Koji Roast Cauliflower with Maitake Mushroom, Raisin, and Caper. It was a dish filled with mixed textures and flavours that turned out to be a delicious surprise. The raisins, presented in a purée form, added a subtle sweetness that beautifully balanced the umami depth of the mushrooms and the tang of the capers, while the toasted almonds on top brought a delightful crunch, enhancing the overall texture of the dish.
To finish, we opted for the Coeur de Guanaja Tart with Milk Sorbet and the Yorkshire Rhubarb with Llwyn Banc Yoghurt and Gingerbread. The tart was a decadent delight, rich and silky, with the milk sorbet adding a refreshing contrast.
Meanwhile, the rhubarb dish was an early celebration of seasonal produce, the tartness of the fruit perfectly complemented by the creamy yoghurt and the warmth of the gingerbread.
The Experience
Beyond the food, what truly sets Palé Hall apart is the experience. Service was impeccable, with a seamless balance of attentiveness and discretion. After our meal, we were invited to take our drinks into one of the elegant sitting rooms, making for a truly relaxing end to our visit. A live harpist played softly in the background, adding an extra layer of magic to the afternoon.
Is It Worth It?
I fully appreciate that at £45 per person for three courses, it all adds up. However, when you put it into context—the overall experience, the quality of the food, and the prestige of dining in a Michelin-recognised restaurant—it truly feels like a taste of luxury without the usual high-end price tag. The level of service is exceptional, and from the moment you arrive, you are made to feel special.
The team at Palé Hall ensure that you are welcomed wholeheartedly, making the entire experience feel relaxed yet indulgent. Whether it’s a treat for a special occasion or simply a desire to enjoy exceptional food in a stunning setting, this is a dining experience that’s well worth it.
Our Thoughts
Palé Hall is more than just a dining destination; it’s an experience that lingers long after you leave. The new set lunch menu provides an exceptional opportunity to enjoy world-class cuisine in an unparalleled setting without the need for an overnight stay (although it’s worth looking into). Whether you’re celebrating a special occasion or simply looking for a midday escape, I wholeheartedly recommend making a reservation.
For those seeking an extended visit, the hotel also offers an indulgent Afternoon Tea, an exquisite À La Carte evening menu, and an extensive wine list curated by one of the UK’s top sommeliers, Garry Clark.
For more details and to book, visit Palé Hall’s official website.
