Palé Hall Hotel Appoints Laurence Webb as Head Chef

Palé Hall Hotel, the 5-star country house in Snowdonia, announces the appointment of Laurence Webb as Head Chef. Laurence brings international expertise and a passion for innovative, sustainable cuisine to oversee all dining at the hotel, including the Henry Robertson Dining Room which proudly holds a Michelin Green Star.  

Laurence’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 during a long-term role as a private chef for an Ultra High-Net-Worth family, cooking at properties in the UK, abroad and onboard their superyacht. 

Since joining Palé Hall Hotel, Laurence 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. 

Laurence’s new à la carte menu blends classical techniques with modern influences. The menu has been designed to enhance the guest experience, presenting opportunities for interaction with tableside presentation. Dishes will be added and adapted seasonally, incorporating produce growing in the hotel’s recently expanded kitchen garden. 

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

Head Chef Laurence Webb comments: "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. 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.” 

Owners Anthony and Donna Cooper-Barney added: "Laurence’s appointment is a cornerstone of our vision to elevate Palé Hall Hotel as a premier dining and hospitality destination. His talent and leadership are already making a remarkable impact, and we are thrilled to see how his contributions will shape the future of our hotel." 

In addition to Laurence, Palé Hall Hotel has expanded its leadership team with two new appointments. Tom James joins as Deputy General Manager, bringing extensive experience from esteemed establishments such as Burley Manor and Boringdon Hall Hotel. Vlad Pisarenco takes on the role of Food & Beverage Manager, with a distinguished career that includes leadership positions at Michelin-starred restaurants and multilingual expertise that ensures a welcoming, world-class guest experience. 

Together, these appointments mark an exciting new chapter for Palé Hall Hotel, aligning with the hotel’s broader ambitions to cement its status as a leader in luxury hospitality. This vision includes continued investment in sustainability, creating innovative dining experiences, and pursuing further accolades to solidify Palé Hall Hotel’s reputation as one of the UK’s premier destinations for fine dining and exceptional service.