Edward Marsh appointed head chef at Palé Hall Hotel

Palé Hall Hotel, the five-star retreat on the edge of Snowdonia National Park, has announced the appointment of Edward Marsh as head chef.

Known for his precision, creativity, and deep respect for seasonal ingredients, Ed introduces elevated tasting menus and oversees the opening of a new private dining space, Hearth.

A Proven Culinary Talent

He joins Palé Hall from the Manor House Hotel in Castle Combe, where he rose from sous chef to head chef. Under his leadership, the restaurant retained its Michelin star for three years and secured a fourth AA Rosette. He also captains the English National Culinary Team.

Refined Tasting Menus

Now leading the Henry Robertson Dining Room - holder of a Michelin Green Star - Ed has launched seasonal four- and six-course tasting menus. Dishes include highlights such as dry-aged hogget with asparagus and wild garlic, and Oakchurch strawberries with Ivoire chocolate and elderflower.

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A new seasonal lunch menu complements the more formal evening experience, while afternoon tea receives an upgrade with Ed's patisserie creations.

Introducing Hearth

In tandem with the new menus, Palé Hall has unveiled Hearth, a reimagined private dining room set in the estate’s original 1871 kitchen. The space centres around a restored cast iron hearth and features a new chef’s station for interactive dining experiences. A custom timber table adapts for both intimate and larger groups, while a curated wine wall and sommelier station enhance the exclusivity.

Ed added: “Palé Hall is a place of beauty and distinction, the opportunity to create dishes that reflect the landscape, and to lead a team that shares my passion, is a real privilege. Hearth is particularly special - where food and storytelling come together to create truly memorable moments.”

Written by ABi Kinsella

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