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SITUATED on the edge of Snowdonia National Park, Palé Hall Hotel has the kind of setting that leaves you open-mouthed. With its breathtaking surroundings of mountains, woods and lakes, it's a popular destination for those who want a luxury base for a weekend of outdoor pursuits. But it wasn't the scenery (or even the turreted rooms) we went to enjoy.
We felt like we'd explored Snowdonia by taste, if not by foot.
Palé Hall is equally well-known for its fine-dining restaurant, which is led by an illustrious team including mentor Michael Caines MBE and head chef Gareth Stevenson (formerly of Abode Chester). Caines firmly believes in using local, seasonal produce – ingredients found in abundance in the surrounding countryside – to create something extraordinary that tastes of the land it's from.
It's a philosophy they've taken to heart in the Palé Hall restaurant. Although our visit was regrettably short – we drove there for lunch and returned that day – we felt like we'd explored Snowdonia by taste, if not by foot.
We began with pan-fried scallops served with a beautiful aubergine and tomato vinaigrette – lively and super-fresh, it set a high standard for the meal ahead.
Next we opted for the cured and smoked mallard. Served with artichoke, blackberries and pickled turnip, it was an inspired creation with a surprisingly harmonious combination of flavours.
This was followed by roast Welsh lamb, which had the kind of flavour and tenderness you can only find from very local produce. The aubergine purée and boulangère potato were worthy accompaniments to this sublime, skilfully-cooked main.
For dessert, we opted for the trio of chocolate. Featuring dark chocolate ganache, milk chocolate and hazelnut parfait, and white chocolate ice cream, it was a rich, indulgent end to the meal.
Despite the distance (it's just over two hours drive from Manchester) this is a restaurant we're planning to visit again. Next time though, we're making a weekend of it.
Palé Hall Hotel
Photo credit Georgie Glass
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