Chef Douglas Balish has been awarded the title of Hotel Chef of the Year at the prestigious Hotel Cateys 2025, a significant recognition within the UK hospitality industry. The awards celebrate exceptional talent and creativity across hotels nationwide, and Balish secured the title in the category for establishments with fewer than 250 covers.
A Culinary Leader in Pembrokeshire
As the Executive Chef at Grove of Narberth, a luxury boutique hotel located in the heart of Pembrokeshire, Balish has gained acclaim for creating a dining experience that reflects the region’s rich produce and landscape. Since joining the hotel in 2019, he has focused on utilizing seasonal ingredients sourced from the estate’s kitchen garden and a network of local farmers and fishermen.
This approach not only highlights the unique flavors of Wales but also enhances the hotel’s reputation, evidenced by its retention of the prestigious MICHELIN Key and a strong performance in the Condé Nast Traveller Readers’ Choice Awards.
Under Balish’s leadership, the hotel’s restaurants, The Fernery and Artisan Rooms, have flourished, with The Fernery receiving four AA Rosettes for its culinary excellence. Balish expressed his gratitude upon receiving the award, stating, “It’s a real honour to receive this Hotel Catey award. I’m incredibly proud of our team at Grove of Narberth, and this is very much a shared achievement.”
Recognition Among the Best
The competition for the Hotel Chef of the Year accolade was fierce, featuring distinguished chefs from renowned establishments such as The Municipal Hotel & Spa in Liverpool, The Fife Arms in Braemar, The Goring in London, and Lainston House in Winchester. Balish’s win is a testament to his skill and the quality of the culinary team he leads.
General Manager Karen de Koning praised Balish’s contributions, stating, “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. We’re thrilled to see him recognised at this level and look forward to continuing to build on the momentum this award brings.”
Set within enchanting woodlands, Grove of Narberth is renowned not only for its culinary offerings but also for its warm hospitality and elegant interiors. The hotel’s commitment to showcasing Welsh produce on a national platform is a source of pride for Balish and his team, who aim to continue celebrating the unique ingredients of their local environment.
As the hospitality sector continues to evolve, Douglas Balish’s recognition at the Hotel Cateys reinforces the importance of local sourcing and culinary innovation, marking a significant achievement for both him and the Grove of Narberth.
