Executive Chef Douglas Balish leads a close-knit brigade who bring energy, care and quiet mastery to every service. Together with the wider Grove team, in the kitchen and beyond, they deliver food, wine and hospitality of the highest quality, with warmth, pride and a shared love for what we do.
Kitchen
James works closely alongside Executive Chef Douglas Balish, taking on the key role of Head Chef and supporting the delivery of the food operation across the entire hotel. Calm, focused and deeply skilled, he plays an essential role in the kitchen’s rhythm and success.
Before joining Grove, James was Head Chef at the 3 AA Rosette restaurant L’Ortolan in Reading, where he first joined as Sous Chef in 2018 and was promoted to Head Chef in 2020. His earlier career includes two formative years as Chef de Partie at the world-renowned Fat Duck in Bray.
James’s elegant, contemporary approach to food, blending classical foundations with modern creativity, aligns naturally with Douglas’s own style and the expressive, thoughtful dishes Fernery is celebrated for.
Wine
Originally from Ammanford, Cathryn returned to Wales after 16 years to join the Grove team as Head Sommelier. Her love of flavour, story and hospitality runs deep, and her thoughtful, guest-focused approach brings something truly special to the Fernery experience.
Cathryn built her expertise in some of Ireland’s most acclaimed restaurants and hotels, including Ashford Castle, Michelin-starred Chapter One with chef Ross Lewis, and two-star Aimsir with chef Jordan Bailey. As Head Sommelier at Aimsir, she was part of the team behind the fastest-ever debut of two Michelin stars in the UK and Ireland, collecting multiple industry accolades along the way.
In 2026, Cathryn was named Sommelier of the Year at the AA Restaurant Awards, the inaugural recipient of this national accolade. The award recognises not only her depth of knowledge, but the way she brings wine to life for guests in a way that feels natural, engaging and memorable.
Before wine, Cathryn worked in international development across East Africa, earning a degree in Swahili and a deep understanding of people and place. It’s this perspective, paired with a joy for making people feel at ease, that shapes her distinctive, people-first style of service. Outside of work, you’ll often find her exploring the Pembrokeshire coastline with her two dogs, or testing new pairing ideas inspired by the world around her.
Restaurant
Originally from Cannes, Mourad brings decades of front-of-house expertise to the Grove. His first taste of hospitality came at the age of 12 in his family’s coastal restaurant, where he worked during school holidays and weekends for over ten years.
After gaining his Masters in Applied Foreign Languages from Nice University, Mourad began building his career in some of the most prestigious hospitality environments in Europe, including the Société des Bains de Mer group in Monaco and the Luxury Hotels of Monaco during the Grand Prix. His career later brought him to the UK, where he spent many years at Le Manoir aux Quat’Saisons and other leading British restaurants including Hambleton Hall and L’Ortolan.
Returning to Le Manoir, Mourad became Restaurant Manager and then Restaurant Director, playing a key role in shaping the guest experience and vision alongside Raymond Blanc for 18 years. During this time, he became a Master of Culinary Arts in 2013.
He joined Seren in 2020 as Director of Restaurants, bringing his calm leadership, knowledge, and passion for service to Grove of Narberth and the wider group. Outside of work, Mourad enjoys cooking, gardening, and spending time with his family, embracing life on the Pembrokeshire coast.
Latest vacancies
We’re always on the lookout for thoughtful, passionate people to join our close-knit team at Grove of Narberth. Whether you’re just starting out or bringing years of experience, we offer a supportive, inspiring place to grow, with full training, great benefits, and the chance to be part of something special.
If you love hospitality, care about the little details, and take pride in your work, we’d love to hear from you.
Open for dinner from Wednesday to Saturday
