The partnership, which takes effect in January, marks a new chapter for the five-star, Relais & Châteaux hotel, located near the town of Bala on the edge of Snowdonia.
In his role, Selby will lead the direction of the hotel’s food and beverage offering and oversee the Bryntirion Inn, a 300-year-old pub with rooms on the Palé Hall estate.
He will also take on a broader role within the business, overseeing the entire guest experience — to include accommodation, events and seasonal shoot hospitality — with a focus on “elevating and unifying every aspect of Palé Hall”.
Earlier this month, it was announced that Le Manoir aux Quat’Saisons will close for 18 months from January next year as its founder Raymond Blanc transitions to an ambassadorial role.
The Belmond-owned Oxfordshire hotel and restaurant is scheduled to reopen in summer 2027 following an extensive redevelopment.
Selby will once again be working alongside his brothers Nathaniel and Theodore, who were key members of the kitchen team at both Le Manoir and Selby’s previous restaurant project Evelyn’s Table.
Selby — who cut his teeth at Le Manoir aux Quat’Saisons before going on to hold senior roles at a number of other top UK restaurants including Restaurant Gordon Ramsay, Dabbous and Hide — will work closely with the hotel’s owners Anthony and Donna Cooper-Barney to “drive the reinvention” of Palé Hall’s range of culinary experiences.
This includes the relaunch of the hotel’s fine dining restaurant (set to open in the first half of 2026), and the evolution of a more informal, all-day dining offering.
He will also oversee the newly refurbished Hearth chef’s table, as well as the breakfast, room service, events and shoot catering.
“To begin my next chapter as chef partner at Palé Hall is an extraordinary opportunity,” Selby says. “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.”
Anthony Cooper-Barney added: “This partnership between Palé Hall 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.”