'It’s my chance to build something of my own' – Luke Selby to leave Le Manoir for Palé Hall

For Luke Selby, the decision to join Palé Hall as chef partner marks a significant milestone - a move from leading kitchens to having a stake in ownership.

He will join the five-star country house hotel at Llandderfel, near Bala in 2026.

The news comes just days after Le Manoir aux Quat'Saisons announced its temporary closure.

Reflecting on the opportunity, he said: “It’s definitely the next step for me in my career. After Le Manoir, I was looking for something that would be a step up from executive chef. I’ve always wanted to be in control of what I’m doing and to take responsibility not just in the kitchen, but across the whole operation.

"For me the natural progression was to move into ownership with equity, to become a real partner in a business rather than just leading the kitchen. This role at Palé Hall allows me to do exactly that.”

Celebrating Welsh produce and sense of place

The partnership began in an unusually organic way, with Luke meeting owners Tony and Donna Cooper-Barney while enjoying a favourite pastime.

He added: “I love Wales, I love the area, and Palé Hall sits right on the River Dee. I was up there fly fishing one day and happened to meet Tony and Donna at the hotel. I stayed the night, and it all came together very naturally. We got talking about my ambitions, what I wanted to do and create, and we just hit it off straight away. From that point the relationship grew, and now here we are. It wasn’t something forced, it just felt like the right people and the right time.”

For Luke, the chance to champion Wales and its produce is central to his vision.

He added: “It’s such a beautiful part of the world, and I think Wales is still quite untapped when it comes to hospitality. There are incredible suppliers, amazing local craftsmen, and a strong community, and I want to celebrate that. For me it’s about showcasing the very best of Welsh produce and turning Palé Hall into a destination in its own right.

"I don’t want people just to come here for a meal - I want them to come for an experience, for amazing hospitality, for that sense of place that connects them with the land. I’m overseeing not just the food and beverage but the entire guest experience, and I want every element to feel special.”

Growing through the years

Stepping into a partnership role rather than a traditional chef appointment represents an evolution he has been preparing for.

Luke added: “It feels like the natural evolution for me. I always want to keep pushing, moving myself forward, and growing, and this is an incredible opportunity to do that. The partnership with Tony, which begins formally in January, is about building something together over the long term. This isn’t just a job, it’s a five to ten year plan where I can put my stamp on the business,

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help it grow, and grow alongside it. It’s exciting to have that kind of responsibility, because it’s not just a kitchen I’m leading anymore, it’s a whole business.”

Looking back, Luke credits his career so far with equipping him for this leap.

He reflected: “I’ve had an amazing career and I’ve been fortunate to work with some truly incredible people. Coming back to Le Manoir and leading the brigade as executive chef under Raymond Blanc was a joy and a privilege.

"That role prepared me for this next step - Le Manoir is one of the UK’s most iconic restaurants, and running such a large brigade was no small task. I spent almost ten years there, and everything I’ve done has led me to this point. It’s taught me how to manage, how to oversee not just food but operations, and it’s given me the confidence to take this leap. It’s exciting, but it’s also going to be a huge challenge, and that’s what motivates me.”

Leaving Le Manoir behind but taking the team forward

The decision to leave Le Manoir after a decade was not easy, but Luke emphasises the sense of continuity he is carrying with him.

He added: “Of course it’s emotional to leave. Le Manoir has played a huge part in my life and in so many other people’s lives. It’s a very special place. But I’m also fortunate that I’ve been able to offer positions to some of the team, and a number of them will be coming with me to Palé Hall. That makes it even more exciting - to be building something new while keeping that sense of continuity with people I’ve worked closely with for years.”

With redevelopment plans already underway, Luke is ambitious about the guest experience.

He explained: "The goal is to make Palé Hall a world-class destination for hospitality, not just in Wales but in the UK and beyond. I want people to come here and really feel a sense of place, a connection to Wales and its produce, and to leave feeling blown away by the experience. Every detail should add up to something memorable.”

Guided by Raymond Blanc’s mentorship

At the same time, Luke acknowledges the enduring influence of his long-time mentor.

He added: “Raymond fully supports me 100%. He’s been a mentor to me for years and will continue to be part of my journey. I want to bring him to Palé , show him what we’re building, and hopefully we’ll even do some dinners together in the future.

"That relationship is hugely important to me, but at the same time this is my journey now. It’s my chance to build something of my own - almost like creating my own Le Manoir. For the first time, I’m a true partner in the business. It’s as much mine as anyone else’s, and I’m ready for that responsibility.”

Written by abi kinsella

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