The Palé Hall in North Wales and the Eden Hotel Collection both received AA Red Stars and AA Rosettes ratings at the AA Hospitality Awards ceremony in London yesterday (24 September).
Palé Hall, a historic house restored to its “former glory” and opened as an 18-bedroom hotel in September 2016, was awarded five AA Red Stars, making the property the only hotel in Wales with the accolade.
Described by an AA inspector as offering “ingenious cooking in a grand Victorian mansion”, Palé Hall was selected for the award due to its “outstanding levels of quality throughout its hospitality, services and facilities”.
Owners Alan and Angela Harper said: “We are delighted and proud to have received this recognition from such a prestigious hospitality association. Our passionate and dedicated team at Palé Hall works so hard to achieve the highest standards of hospitality and service so it’s brilliant to have achieved this accomplishment.
“For the hotel to have been awarded such a noteworthy accolade having been open for just two years speaks of our determination and commitment to providing our guests with an unforgettable experience.”
The Mallory Court Country House Hotel in Warwickshire, The Kings Hotel in Chipping Campden and the Greenway Hotel & Spa near Cheltenham, which are owned by the Eden Collection, were also recognised at the AA awards.
The Mallory Court hotel was awarded four AA Red Stars and the Greenway Hotel was also awarded four AA Red Stars for its “exemplary standards”, with the hotel’s restaurant being awarded 3 AA Rosettes for its “culinary excellence and service”. The Kings Hotel was awarded 3 AA Rosettes for the “quality of its cuisine” and “high standards of service”.
Mark Chambers, managing director of the Eden Hotel Collection, said: “We are thrilled that Mallory Court and The Greenway have been recognised for their excellence in hospitality with their newly-awarded four AA Red Stars. Similarly, we are proud that both The Greenway and The Kings Hotel now boast 3 AA Rosettes, marking the interesting and hard-fought culinary developments at both hotels.”
