Palé Hall Hotel, the five-star Relais & Châteaux hotel on the edge of Snowdonia in North Wales, announces the appointment of acclaimed chef Edward Marsh as Head Chef, marking the start of a new chapter across all of its dining experiences.

Edward joins from The Manor House at Castle Combe and brings with him a strong culinary pedigree, including his current role as captain of the English National Culinary Team.

At Palé Hall, he now oversees the entire food offering, from seasonal lunches and afternoon teas to private dining and the hotel’s signature tasting menus in the 3 AA Rosette Henry Robertson Dining Room, which also holds a Green Michelin Star for sustainability.

His arrival has introduced a confident new culinary direction, with elegant four- and six-course tasting menus focused on seasonality, storytelling and technical finesse.

He has also led the creation of Hearth, the hotel’s first dedicated private dining room, located in the historic country house’s original kitchen and designed for intimate, chef-led experiences with its own cooking station and sommelier service.

Photo credit: Jodi Hinds