THE FAMILY THROUGH GENERATIONS

First generation: Nicolaas & Elisabeth van der Valk

They had 24 children. In 1862, they bought the farm called the Golden Lion in Voorschoten and opened the first little café.

Second generation: Martinus & Rie van der Valk

Martinus had a knack for trade and realized that more money could be made by slaughtering the livestock himself. In 1929, he took over the farm with a café and expanded it with a playground. By the age of 25, he was a farmer, café owner, and butcher, and later he also ventured into the car trade. These various trades were all crucial for the establishment of the Valk chain we know today. In almost all Valk establishments, you will find the portraits of Martinus & Rie.

Third Generation

Bep (oldest daughter of Martinus and Rie) moved to Durgerdam in 1946, where Martinus bought the inn in the red tile neighborhood for her. In 1948, the Haagsche Schouw was bought for Riet.

De Bijhorst was intended for Ina, who purchased it in 1949. During the expansion, the brothers Arie and Gerrit took on more prominent roles. Arie had pursued further education and became the financial man, while Gerrit, like his father, purchased various things. Ten years before Martinus' death, all of his children were settled.

Fourth Generation

In 1995, the final transition takes place between two generations. Gerrit and Arie formally step back from the daily management, and Martinus' grandchildren now take the lead.

The fourth generation continued steadfastly expanding the number of supply companies. From butcher shops to construction companies, the Valks acquired everything related to setting up and operating restaurants and motels.

Six individuals from the fourth generation share in the TV series Young Falcons what it takes to run a Van der Valk Hotel. You can watch this series on. this link Please provide the text you would like me to translate into English.

Fifth Generation

The young Falcons are well-trained and (if possible) even more independent-minded than their parents. They experiment with new culinary concepts and have their own vision of the future of the hospitality industry.