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“We all enjoy what we do at Miskin Manor. It’s all about people and we care about both our staff and our guests.”
The Manor
Miskin Manor is an experience. The first intimations that you might be in for something special comes before you even catch sight of the house.
You enter through private landcaped grounds on a long drive. Then you catch sight of the house, an impressive grey-stoned hall which quite literally takes your breath away. Once you’ve stepped inside, you’re immediately hit by the Manor’s scale and substance, full of rich furnishings, antiques and fine art.
The history
Dating back to the 10th Century it exudes a sense of history and indeed amongst those who have enjoyed its charms was the Prince of Wales, later King Edward VIII in the 1920s.
The earliest records show that around 1100, Nest, a daughter of the Prince of Glamorgan lived at Miskin. Later, for six generations the house was occupied by the Bassets who sold it to David Williams (also known by the Bardic title of Alaw Goch) in 1847.
In the 1920’s Miskin Manor saw a great deal of society life and entertainment. Among its esteemed visitors was the Prince of Wales (later Edward VIII) on many occasions. The house was then converted into a wartime hospital and then into flats.
The house remained as flats until 1985, when the manor was sold, converted and extended into the Country House Hotel it is today.
The owners
Leah and Colin Rosenberg bought the Manor in 1996 and are happy to share their priceless home with their guests. And what a home it is!
The welcome
The atmosphere at Miskin Manor is palpably warm, welcoming and friendly. Due, in no small measure, to the well trained staff.
Location
Only 10 minutes’ drive from the centre of Cardiff, Miskin Manor has 22 acres of undisturbed parkland criss-crossed with streams which promise seclusion.
Accommodation
All forty three bedrooms are individually designed and most have breathtaking views of the gardens and surrounding countryside. Guests can choose from an elegant four poster bed, executive suite or quaint cottage style room and all are rich in colour and texture.
The Restaurant
Overlooking beautifully manicured lawns, the stunning award winning restaurant offers a relaxed and friendly dining experience. Executive Chef Mark Beck focuses on modern British cooking and delights in taking inspiration from local Welsh produce which deservedly makes it a popular local destination.
Supported by Head Chef, Ian Presgrave, Mark leads a passionate team producing dish after tempting dish of homemade, delicious food, ranging from hearty soups and home smoked salmon to freshly churned ice cream and peanut fudge.
Weddings
This magnificent country house hotel and stunning gardens provides an ideal and truly romantic setting for the celebration of a marriage. The Manor has for many years been the first choice for a couple’s most special day.
Now, civil ceremonies are performed in the Manor’s spectacular rooms and for many people this enhances the fabulous sense of occasion.
Whether it’s a small, intimate party or a grand celebration with 120 attending the breakfast, the team will ensure that the day runs beautifully. Many years of experience have helped to guide and support the customer from initial discussions through to a red carpet arrival, to the final farewell of guests.
Health Club and Spa
Just a short walk from the hotel, the Health Club is an ideal place to unwind. Enjoy a swim in the pool, a workout in the fully equipped gymnasium, or attend one of the many classes available.
The club also offers racket sports including a glass backed squash court and badminton. Both corporate and private memberships are available and hotel guests receive full temporary membership to use all of the facilities.
Local attractions
South Wales boasts some of the most stunning landscape and beaches in the world. There are countless fascinating and fun places of interest within easy driving distances from the Manor.
“Miskin Manor has ambience, grandeur, attentive yet unobtrusive staff and fantastic food.” |
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TO THE MANOR BORN
From humble beginnings Leah Rosenberg has led a fascinating
life. Leah hasn’t given an interview in over twenty years, but
Vale Life were invited to meet her where we learnt more about
how she and husband, Colin, came to acquire Miskin Manor.
Where were you born?
We were born and brought up in
Cwmbran and although a few years
apart – attended the local secondary
modern school at Llantarnam.
How was your childhood?
I was a ‘war baby’ and the ‘apple of
everyone’s eye’ in the family. My
father died when I was thirteen and
put a tremendous strain on my
mother. She had never worked before
outside the home and was a frail, but
determine, little Welsh lady. Until the
death of my father, it was a secure
and happy upbringing.
My father came from a family of
fourteen children; nine of the girls
became nurses so I was greatly
influenced by one particular aunt –
someone I would stay with most
weekends. District midwife (even
equipped with Morris Minor!) I
would accompany her on her rounds,
meeting young mums and babies.
You’ve clearly had a varied and
interesting life. Can you tell us
about your career path and some
of the significant events that you
feel have shaped your life?
I left school at sixteen and worked in
a department store in Newport while
waiting to become a nursing cadet,
eventually training in the Birmingham
Hospital Group.
After general training I went on to
psychiatric training. I then returned
to Cardiff, Glossop Terrace, to
complete midwifery training and then
to work in the theatres of the Royal
Gwent Hospital. Soon the urge to
travel gripped me, after years of
studying. I left the UK, for Australia
and took a wide variety of jobs in the
cities and outback for seven years.
Throughout my career I have always
been self motivated. I even went to
Australia alone.
Where did you get your
entrepreneurial spirit?
My entrepreneurial skills were
encouraged by my family, especially
my father who would often state,
“Be a thinking Welshman - not a
sheep!” My mother was unusual for
the time as she encouraged me to go
and do, not stay and look after her,
as was the norm.
You are a very strong character,
what do you think has made
you
this way?
My father’s death at such a young age
left me very insecure and helped
motivate me - and still does. Both sets
of grandparents are Welsh speaking
and grandmothers are very strong
having survived first and second
World Wars and depressions.
It was in Australia that I met my first
husband, a New Zealander, and took
up residence in New Guinea. We
lived on a plantation of copra and
cocoa beans and worked with native
indigenous people. Snakes,
millipedes, malaria, leprosy, tropical
diseases were a way of life.
Tell us about your children
We had two children – Hav and
Amanda. Hav now lives permanently
in New Zealand with his wife and
two gorgeous daughters.
Amanda has her own business, The
Star in Llansoy, near Usk, producing
some wonderful dishes and has a
wonderful son called Josh, who’s
now at senior school.
Tell us about any life changing
experiences you have had.
Amanda and I returned to the UK as
my mother passed away while we
were still living in New Guinea.
We lived with my brother and sisterin-
law in Upper Cwmbran and I
returned to hospital work.
The NHS had changed so dramatically
while I had been overseas, I
questioned everything and had
become the ‘thinking Welshman’.
This period of my life was extremely
difficult. Amanda was just a year old
and I had to work to support us.
Tell us about your husband Colin
and your life together.
It was the early 70’s. I always loved
to dance and one New Year’s Eve
I met my lifelong Fred Astaire, Colin.
We lived and eventually worked
together creating and building a
series of nursing homes in the south
Wales area. We employed over three
hundred people and cared for some
three hundred patients of various
ages and with a variety of illnesses.
Our son Ben was born in the Royal
Gwent Hospital twenty five years ago.
His role is Sales and Marketing and he
is also responsible for arranging
special events and is working on an
exciting programme for 2008
including gourmet evenings, murder
mystery events and many more.
Our family home was in Abergavenny
and we lived there in the country
for twenty years with various sets
of boxer dogs and Amanda’s Welsh
cob called Brenda!
Colin’s background was teaching
and he was also a residential social
worker working with, and caring
for, very disturbed, delinquent
adolescent boys.
We have worked and lived together
for over thirty years and been
extremely successful together –
but it hasn’t been without its highs
and lows!
What brought you and your
husband to Miskin Manor?
We sold our previous businesses and
were still living in Abergavenny. One
of Colin’s passions is flying and he
was establishing a helicopter
business. One day we flew into the
grounds of Miskin Manor for
afternoon tea, but ended up buying
the hotel after instantly falling in love
with it. It was in receivership and had
been for five years. Some of our
properties previously had been large
manor houses so we were not
daunted by the project.
What do you think makes Miskin
Manor so special?
We have found Miskin Manor a very
spiritual place to be, surrounded by
magnificent trees, gardens and
wildlife. We have invested heavily in
the grounds as I am a very keen
gardener and active member of The
Royal Horticultural Society. The
gardens give great pleasure and joy to
both our guests and us.
Successful self employed people learn
through experience. It’s a balance.
We all enjoy what we do at Miskin
Manor. It’s all about people and we
care about both our staff and guests.
Social skills and a little Welsh humour
is something we feel we all excel in.
What are your roles?
My role is to oversee the smooth
running of the Manor, working
closely with the heads of department.
Combining Colin’s skills, designing,
architectural and planning with my
eye for colour and design, we’ve
achieved a great amount.
Why did you choose this area to
make your home?
Some seven years ago we sold our
family home in Abergavenny and
moved into a wing of the hotel and,
in many ways, this gives us the
perfect life. Our boxer dogs, Rosie
and Lucy, have plenty of space and
more food than they can manage,
sleeping every night as grand dogs in
reception, although Rosie is totally
deaf and Lucy partially sighted!
You are passionate about good
food. Please tell us more.
The Manor has developed greatly
over the last twelve years and we
consider our food, preparation and
presentation superb.
We’re passionate about the food,
style and presentation. Some of the
staff have been here since the
beginning and we believe the team is
everything. Each has their role to play
and they all take great pride in it.
We feel we’re great motivators and
totally involved in our ‘living,
breathing’ business.
Please tell us about your interests
and hobbies?
We enjoy travelling and believe
holidays are a necessity and not a
luxury. It replenishes us and we’re
able to observe, worldwide, how
other hotels are run giving us a
healthy balance.
We dance, draw, paint and garden.
This is truly a hospitality business and
revolves totally around our guests and
their experiences here.
In a nutshell what is your
philosophy on business?
We have learnt that you cannot
please everyone all of the time but
we do our best at all times.
Employing in excess of one hundred
staff brings with it stresses, strains
and often joy, as most self employed
people will tell you.
Are you a hard taskmaster Leah?
We are often complimented on the
atmosphere, friendliness and quality
of service and I’d like to think it
comes from the top, and yes I am a
hard taskmaster but only because I
want the best for our guests.
What steps do you take to look after yourself?
Living in the hotel with an abundance of food and drink we are forever mindful of our own health. A good balance of healthy food and exercise is the only way to flourish. We eat mainly vegetarian food and make the finest salads in town! We have a strong vegetarian theme in our menus sourcing as much local, fresh produce as we can.
Is Miskin Manor what you envisaged it to be or do you have
further plans?
We have exciting things happening in the New Year – especially in our health club. There’ll be a new restaurant and a full refurbishment programme.
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