The story
Henry Robertson is the modern British restaurant at Palé Hall, a Victorian country house at Llandderfel, BALA, LL23 7PS, in the Dee Valley. The kitchen holds a 2026 AA 3 Rosette Award for Culinary Excellence, and Michelin lists the restaurant as Recommended for 2026.
Chef Partner Luke Selby leads the kitchen, and the menus change with the season. Lunch and dinner both draw on Welsh produce, and guests can choose the tasting menu or à la carte. The cooking favours restraint, with ingredients that need little intervention and flavours that stay clear.
Recent plates have included Black Bomber with Iberico pork and pickled walnut, and halibut with potato and smoked pike roe. Fallow deer comes with celeriac and quince. Desserts have ranged from smoked chocolate with whisky and malt to clementine with rosemary. The menu changes, so the exact dishes on a given evening may differ.
The restaurant sits within the historic house, and the estate's interiors and landscaped grounds frame the meal. Palé Hall also runs The Hearth, a chef's table at the heart of the house, for guests who want a closer view of the kitchen. The Dee Valley and the Snowdonia hills lie just beyond the estate.
Beneath the house, the wine cellar holds bottles from celebrated vineyards and smaller producers, with a strong focus on France and Italy. Guided tastings are led by staff who know the collection well. The cellar can also be reserved for a private tasting.
Recognition
Ambience
Details
Location
Facebook
Instagram