Served at
Henry Robertson Dining RoomA fine dining restaurant located within Palé Hall, a Victorian manor house in North Wales, offering modern British cuisine with a focus on seasonal Welsh ingredients.
A main course featuring salt-aged duck, complemented by cherry and almond.
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A fine dining restaurant located within Palé Hall, a Victorian manor house in North Wales, offering modern British cuisine with a focus on seasonal Welsh ingredients.
A chef working at Le Manoir aux Quat'Saisons alongside Chef Patron Raymond Blanc.
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