Palé Hall Hotel in Snowdonia has appointed Laurence Webb as Head Chef.

He brings international expertise and a passion for sustainable cuisine to oversee all dining at the hotel, including the Henry Robertson Dining Room which holds a Michelin Green Star.

Webb’s culinary journey began at the prestigious Le Manoir aux Quat’Saisons, completing a work placement at age 15 whilst still at school and later returning to train for seven years under Raymond Blanc and Chef Gary Jones.

His career has since spanned continents, with a stint at the Royal Mail Hotel in Victoria, Australia, and a long-term role as a private chef, cooking at properties in the UK and abroad.

Since joining Palé Hall Hotel, Webb has revitalised the hotel’s culinary offering, by improving kitchen functionality and strengthening the brigade through training existing staff, new chef hires, and building relationships with local suppliers, including fishermen, small-scale growers and neighbouring farms.

A new à la carte menu blends classical techniques with modern influences, designed to enhance the guest experience with table-side presentation. Dishes will be added and adapted seasonally, incorporating produce growing in the hotel’s recently expanded kitchen garden.

Highlights include chopped raw Shorthorn beef tartare with miso, kombu, and pickled shimeji, smoked under a cloche and served tableside; crispy pork belly with crushed turnip, clementine curd, and Jasmine tea jus; roasted spiced monkfish with miso and pumpkin purée and smoked butter sauce; and a refined dessert of orange and Grand Marnier crème caramel.

This Spring, Webb will launch a multi-course tasting menu and unveil a new private dining room featuring a chef’s table to offer interactive culinary experiences.

“Joining Palé Hall Hotel is a unique opportunity to be part of an exciting project, with Tony and Donna’s commitment to transform the hotel into a true culinary destination,” he says. “It is a special property and the surroundings are breathtaking, discovering local suppliers and planning the kitchen garden with the gardeners has already been very rewarding. I’m excited to showcase excellent Welsh produce and create memorable dining experiences for our guests.”

Palé Hall Hotel has expanded its leadership team with two new appointments. Tom James joins as Deputy General Manager, bringing experience from establishments such as Burley Manor and Boringdon Hall Hotel. Vlad Pisarenco takes on the role of Food & Beverage Manager, with a career that includes leadership positions at Michelin-starred restaurants.