Palé Hall is committed to sustainability
Palé Hall received Wales’ first Green Michelin Star back in 2021 and is committed to sustainability, boasting a completely carbon-neutral source of electricity produced from the on-site hydroelectric generating plant, as well as incorporating seasonal and locally-sourced produce throughout its menu.
Head chef Gareth Stevenson uses his vision, creativity and skill to create new dishes using produce from Pale Hall’s grounds and the surrounding area. Guests can choose from decadent five or eight-course menus developed and inspired by the Welsh countryside. The menus feature roasted barbary duck with carrot and quince vinegar, roast line caught pollock with barbeque kale and glazed celeriac and rhubarb or a trio of artisan cheeses with pale orchard chutney and apple Membrillo, made from Palé Hall’s orchard Bramley apples.
To find out more about Pale Hall’s commitment to sustainability, visit www.palehall.co.uk