Lovingly restored by its two very hands-on owners, Palé Hall is a 19th-century Grade II-listed country house hotel on the edge of Snowdonia National Park (and the first Welsh member of Small Luxury Hotels of the World.). In its grand Henry Robertson dining room, head chef Gareth Stevenson offers a succinct à la carte alongside an eight-course tasting menu – devised in consultation with celebrated exec chef Michael Caines. Dishes are rooted in the produce of the region: Welsh lamb, black beef, local fish and cheeses. A plump, pan-fried juicy scallop, perching atop smoky aubergine purée, was perfectly matched by fragrant basil and tomato, followed by duck liver with citrusy braised chicory and anise-spiced jus paired with sweet Sauternes. We also relished the caramelised mackerel served with crisp deep-fried oyster, Granny Smith purée and punchy horseradish sorbet, followed by gamey roast squab pigeon with Madeira jus, and black beef served two ways – as fillet and tender braised cheek. A delightful destination for dinner in the breathtaking North Wales countryside.