Justin Llewellyn has been appointed to oversee all restaurants and catering as executive chef of the Vale Resort near Cardiff, south Wales.
Llewellyn, 42, rejoins the resort, which includes the wedding venue of the 17th century Hensol Castle, having previously held the post of head chef in 1999 for almost five years. He has been executive chef at Park Plaza Cardiff for the last four years, and was resort head chef at the Celtic Manor Resort from 2007 to 2012.
Owned by home retail company Leekes, the Vale Resort reopened in 2015 following a £10m refurbishment. It incorporates a 143-bedroom, four-AA-star hotel, 13-suite conference facility, restaurants, a champagne bar, golf courses, leisure and sports facilities, and a spa.
As part of the redevelopment, a 120-cover, top-end restaurant is due to be launched at the castle in the next 18 months.
Llewellyn will be overseeing the resort’s three restaurants: the one-AA-rosette Vale Grill; Italian restaurant La Cucina; and the forthcoming Hensol Castle restaurant.
The Resort is the official team training venue for the Welsh Rugby Union, Cardiff Blues RFC and Cardiff City FC.
Llewellyn said; “It’s wonderful to be back at one of the leading resorts in Wales, at a time when it is expanding rapidly. Hensol Castle’s development was a big draw for me, particularly the upcoming launch of a new destination restaurant overlooking the lake.”
“This new restaurant is going to be really special. We’re going to grow a lot of produce on the Hensol estate – our own vegetables and herbs – and we’ll be using local suppliers and small, artisan producers as much as possible.”
Paul Beddoe, sales and marketing director at the Vale Resort, said: “We are delighted to welcome Justin back, now in the role of executive chef. His return marks an exciting time for us and for dining at the Vale Resort.”
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