Four-star luxury in the heart of the stunning South Wales countryside, just a stone’s throw from Cardiff, this renowned golf and spa resort is a popular destination for sporting weekends, conferences, team-building trips or simply getting away from it all. After a day of driving and putting, relaxing and pampering, you’ll be in need of some refuelling and rejuvenation; gladly the Vale Resort has just the place.

Situated in the main hotel and championing the use of locally sourced fresh produce, the Vale’s newest culinary addition – Vale Grill – captivates the cosmopolitan edge of the Vale Resort, whilst remaining true to its long-held ethos of selecting hand-picked ingredients from the impressive range available on its doorstep.

First things first – the wine list. The carefully chosen selection places equal emphasis on reds and whites, with the added bonus of a couple of rosés and a handful of all-important bubbly. It was with a glass of French Bourgone Rouge 2004 in hand that we relaxed and perused the menu.

Begin your meal with crab and avocado tian with a light lemon dressing, or experience the traditional flavours of ham hock and black pudding terrine with an apple jelly. Seafood lovers might try the light melt-in-the-mouth scallops with a shaved fennel sardine dressing, before moving onto the salmon and mussel risotto with a curried sauce. I however started with the goat’s cheese and asparagus quiche with tomato pickle – the creamy goat’s cheese contrasting beautifully with the fresh crunch of the asparagus and tangy pickle.

Moving onto the main courses and the temptation of slow-cooked pork belly proved too much. Served with pease pudding and green beans, this dish has been winning fans since it was introduced to the menu, and I am now privy to the reason why. My dining companion opted for the vegetarian wild mushroom tart with sweet potato and spinach, declaring it thoughtfully compiled and delicious. Side orders like twice-cooked chips should not be overlooked, but you would be wise to leave room for something from the dessert menu. Creamy rhubarb cheesecake with fresh strawberries is just one tempting offering, but for those without a sweet tooth, the plate of British cheeses and biscuits provides the perfect conclusion to your meal. This truly was a faultless meal and definitely the first of many here.

So, for total escapism, with everything you could possibly want presented in one appetising package, the Vale Resort and its excellent restaurant is in a league of its own.