Luke Selby this week hosted the first in a series of intimate ‘chef’s table’ dinners that will preview dishes planned for his new restaurant that launches at Palé Hall near Bala in north Wales later this year.
Luke joined the luxury hotel on the edge of Snowdonia as chef partner in February after serving as executive chef at Le Manoir des Quat’Saisons until its closure for an 18-month overhaul.
The dinners take place in the Hearth – Palé Hall’s original kitchen – which Luke says was “built as a hub for creativity and a development space where ideas are tested, flavours refined and new dishes take shape”.
Each meal is limited to 10 guests, seated around a large table. They pay £340 a head for Luke’s ‘Tir a Môr’ (land and sea) tasting menu plus champagne and matching wines.
Luke describes it as “an intimate evening around the pass, where guests sit just a few steps from the kitchen and experience each course as it comes to life – a progression of dishes celebrating the very best of Welsh produce, guided by the season and shaped by Japanese precision and classical French technique.
“Take a seat, watch the show, and experience the craft up close.”
