Douglas Balish leads the kitchen at Fernery with quiet dedication, deep skill and a true connection to Wales.
Originally from Ayrshire, Douglas Balish’s journey as a chef has taken him from the west coast of Scotland to some of the UK’s most respected kitchens, including Whatley Manor, Bohemia, and Sydney’s celebrated Quay. In 2015, he joined the Tudor Room in Surrey and was awarded a Michelin star the following year, which he retained until his departure.
Douglas joined Grove of Narberth in 2019 as Executive Chef, overseeing both of the hotel’s restaurants, the fine-dining Fernery and the relaxed Artisan Rooms, bringing a calm confidence and genuine care to every element of the guest experience. His food is guided by seasonality, shaped by local produce and driven by curiosity, with a focus on bold flavours, elegant technique and an honest connection to place.
Since joining Grove, Douglas has led the team to achieve 4 AA Rosettes for Fernery in 2022, Independent Hotel of the Year at the 2024 Cateys, and a prestigious Michelin Key in 2024. But for Douglas, success is measured just as much by the satisfaction of guests as by awards, and by the joy of working closely with his team to create food that’s meaningful, memorable, and full of character.
Now happily settled in Pembrokeshire with his young family, Douglas continues to be inspired by the landscape, the produce, and the community he now calls home. He can often be found foraging along the spectacular coastline, bringing the essence of Pembrokeshire to every dish he creates.
