The Vale Hotel, Golf and Spa Resort

The Vale Resort at Hensol is flying the flag for Wales' hospitality industry after receiving a top AA score and new AA rosette for its Vale Grill restaurant.

The Resort has achieved an 82% AA merit rating out of a maximum 85% within the four star rating band. And its contemporary restaurant the Vale Grill achieves its first AA rosette under the supervision of Head Chef James Bumpass who has set out to source only Welsh ingredients in his menus.

The Resort's General Manager, Ben Danielsen joined the Leeke family owned resort just over a year ago from the award-winning Donnington Valley hotel & Spa in Newbury and has built an experienced senior management team to set high standards throughout the resort.

Mr Danielsen said the Vale had taken very significant steps forward in the past year: “We have moved from a 74% rating up to 82% which is significant as the maximum merit score for four star hotels is 85% - so we are at the very top end of this market.

“The first hallmark of quality will always be day in day out consistency and that is exactly what we seek to provide at the Vale and is ratified by these top ratings.

“It is an acknowledgement from the leading independent quality assessor that we are doing great things at the Vale and gives a boost at a time when the news pages are filled with stories about a distressed economy and the impacts of the recession.

“Our aim is to provide a personal and excellent service and connect on an emotional level with our guests. Too often large hotels do not provide that – our aim is for guests to have an experience that is custom made for them as individuals. With the scope and range of facilities here – we can do that well.”

Ben Danielsen added that the Vale's new Grill restaurant was going from strength to strength.

He said: “We are particularly delighted with the awarding of an AA rosette for the Vale Grill thanks to the quality and creativity being infused into our food offer here under the guidance of head chef James Bumpass.

“In the last year, we have focused on using locally sourced Welsh products and to keep our menus and food service, simple, fresh, mouthwatering and only using high quality ingredients. We want to be part of the growing food culture in Wales and by supporting Welsh producers can be help promote the very best that our nation has to offer.

“James and his team have worked hard to secure consistency in the kitchen and credit must also go to the highly professional service team in the Grill who ensure guests enjoy good food and wine in a contemporary and comfortable setting.”

The Vale's General Manager also congratulated his team of dedicated staff who he said, “deserve the most praise”.

He added: "Hospitality is all down to team work. Without the fantastic efforts from the team in front of house and back house, from reservation to administration, from housekeeping to kitchen porters this would not have happened. The decision was made early last year to create an individual experience for the guests and together the team has delivered this and we are all delighted.”

Key report comments from the AA included “excellent leisure choice and facilities”, “good use of fresh ingredients and dinner was positive, accurate cooking by James Bumpass”, “staff were smart, interactive with all guests and more proactive”, “an assured management organisation which has seen an uplift in the quality of hospitality and service”, “all areas demonstrated very good attention to detail”, “service demonstrated a professional approach by all”.