Luke Selby to join Palé Hall Hotel as chef partner

Luke Selby, executive chef at Le Manoir aux Quat’Saisons, has announced he is joining Palé Hall Hotel as chef partner. 

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. 

Read more: Le Manoir aux Quat’Saisons to close for 18-month redevelopment

changes at Palé Hall

Palé Hall also recently announced Edward Marsh as their new head chef, a role Laurence Webb had previously been earmarked for earlier in the year.

Speaking on the new appointment, Luke said: “To begin my next chapter as chef partner at Palé Hall is an extraordinary opportunity. Wales has an incredible larder, and my vision is to create memorable dining experiences that connect the seasons, the local landscape, and the spirit of this beautiful country.

"I want guests to leave with a true sense of the stories, people, and flavours that define Palé Hall and the terroir of Wales. I am also excited to share that my brothers, Nathaniel and Theodore, will be joining me on this journey.”

Palé Hall was acquired by entrepreneurs Anthony and Donna Cooper-Barney in 2024. Further plans for the hotel include the installation of new wine cellars, a whisky lounge, a sculpture trail, fine art collection, and a luxury health and wellness retreat.

Anthony Cooper-Barney, added: “This partnership between Palé Hall Hotel and Luke Selby is an exciting venture that embodies our dedication to culinary excellence and outstanding hospitality. Together, we are committed to creating extraordinary experiences that resonate with our guests long after their visit. This collaboration is set to elevate our entire offering as Luke takes the reins with our shared vision for world-class excellence at Palé Hall.”

See what it is like to work at two-Michelin-starred Le Manoir aux'QuatSaisons 

Luke Selby has made a name for himself at two-Michelin-starred Le Manoir aux Quat'Saisons with chef patron Raymond Blanc OBE.

He won the Roux Scholarship in 2017, previously worked at HIDE in Mayfair and competed on BBC’s Great British Menu.

“Together, we aim to craft a series of exclusive dining events that highlight Luke’s culinary artistry, allowing guests to indulge in a specially curated menu designed to showcase the best of both our establishments,” added Anthony and Donna.

“One of the cornerstones of this collaboration will be the introduction of a chef’s table experience. This unique setting will allow guests to dine intimately, enjoying a multi-course menu crafted by Luke while witnessing the culinary magic unfold right before their eyes.”

The chef’s table will not only offer a closer look at the artistry involved in each dish but also create an interactive experience, where diners can engage with Luke, learn about his inspirations and gain insights into the techniques that define his cooking style.

“This collaboration will extend beyond the plate,” Anthony and Donna continued.

“We envision events that celebrate the rich culinary heritage of our region, where guests can connect with local producers and learn about the origins of the ingredients featured in their meals. 

“By highlighting the connection between the land and the table, we aim to deepen the appreciation for the culinary arts while fostering a sense of community among our guests.”

Palé Hall has held a Michelin green star since 2021, for its commitment to sustainable practices, which include having its own clean, completely carbon-neutral source of electricity.

It was one of the UK’s first hotels to receive a Michelin Key Award, denoting a special place to stay, last year. 

The hotel has a three AA Rosette fine dining restaurant.

Le Manoir, in Oxfordshire, has held two Michelin stars for more than 40 years.