A HOTEL near Bala has become the first in Wales to receive a brand new Michelin star award.

The Henry Robertson Dining Room at Palé Hall Hotel & Restaurant, located in Llandderfel, was one of just 20 restaurants in the UK to be awarded a Green Michelin star which is new to the 2021 Michelin Guide.

According to the Guide, this distinction is awarded to restaurants that are “at the forefront of the industry when it comes to their sustainable practices”.

Gareth Stevenson is the head chef at the hall.

He said: “From my side in the kitchen, we spent a lot of time developing relationships with our suppliers, cutting out single use plastic, minimising waste, using heritage breeds and following the seasons to minimise environmental impact.

“As well as that we made a conscious effort to address the work life balance of our team, the hours were cut, but we also brought in what I would consider to be more enjoyable shift patterns, and took steps in training and development to make life better for the team.

"Not just in work, but in their personal lives. We have a young brigade, and team throughout the hotel in general I would say, so it is important for us to invest in their welfare and development, as internal development is a big part of what we do.”

The kitchen waste at the hall is used to make compost which fertilizes the salad vegetables the hotel grows. The garden team also grows all the micro herbs, and nurture an apple orchard, which is turned into chutney on a yearly basis.

All electricity at the hall is generated onsite through a hydroelectric generator situated in the grounds. This is also used to charge any of the guests’ electric cars.

Angela Harper, who owns Palé Hall with husband Alan, said: “Gareth Stevenson has been with us since the beginning at Palé, when we appointed him he was relatively untried as a head chef.

"He has repaid our faith in him over and over again and in gaining this Green Michelin star he is receiving the recognition he deserves.

“His vision to create a menu using the very best that Wales can provide has been at the very core of every dish he creates. He and his team are young and driven, sustainability, the environment and freshness ever present in their beliefs and their cooking.

“We must also mention senior sous chef Harry Gallop, he too has been here since the beginning and has been instrumental in supporting Gareth. We are more proud than we can express of Gareth and his team.”