GROVE of Narberth is celebrating after its executive chef Douglas Balish was named Hotel Chef of the Year (fewer than 250 covers) at the Hotel Cateys 2025 awards ceremony yesterday.

The Hotel Cateys are among the UK hospitality industry’s most respected awards, recognising exceptional talent, creativity and dedication across hotels nationwide. Douglas’s achievement places him among Britain’s leading chefs and further strengthens Grove of Narberth’s reputation for excellence.

He received the accolade from a distinguished shortlist that included chefs from The Municipal Hotel & Spa Liverpool, including MGallery Collection, The Fife Arms in Braemar, The Goring in London, and Lainston House in Winchester.

Since joining Grove of Narberth, Douglas has shaped a food experience deeply rooted in Pembrokeshire’s landscapes at both of the hotel restaurants, The Fernery and Artisan Rooms, drawing on the seasons, the estate’s kitchen gardens, and a trusted network of growers, farmers and fishermen. His cooking, defined by clarity, craft and a profound respect for provenance, brings together bold flavour and thoughtful technique - contributions that have supported the hotel in achieving four AA Rosettes at The Fernery.

General Manager Karen de Koning added: “Douglas leads with such passion and generosity. His approach to cooking and mentoring brings out the very best in our kitchen and across the hotel.”

Douglas said: “It’s a real honour to receive this Hotel Cateys award. I’m incredibly proud of our team at Grove of Narberth and this is very much a shared achievement. Representing Welsh produce on a national stage means a great deal to us, and we’ll continue to champion the ingredients and people who make this corner of Wales so special.”

Grove of Narberth has received numerous accolades for its warm hospitality and culinary excellence, including retaining its prestigious Michelin Key. It was also recently placed in the Condé Nast Traveller Readers’ Choice Awards.