Cotswolds boutique hotel Hyll has appointed David Kelman as executive chef, bringing more than two decades of experience across some of the UK’s most acclaimed country house hotels and hospitality destinations.

Kelman joins the 17th-Century manor following his role as head chef at Estelle Manor in Oxfordshire. In his new role, he will oversee Hyll’s culinary direction, developing menus focused on seasonal ingredients and produce sourced from the Cotswolds and surrounding counties.

Originally from North Wales, Kelman has held senior culinary roles at several leading hospitality destinations, including Bodysgallen Hall, Lower Slaughter Manor, Wyck Hill House, Ellenborough Park, Cowley Manor, Thyme and Burford Garden Company.

He previously served as executive head chef at Ellenborough Park in Cheltenham, where he led the Beaufort Dining Room to three AA Rosettes. He received tributes as a result, including best chef at the Taste of Gloucestershire Awards and chef of the year at the Cotswold Life Food and Drink Awards.

Kelman has also appeared on BBC’s Great British Menu, representing Wales in 2014 and has cooked for members of the Royal Family, including Queen Elizabeth II. He has also represented Wales internationally as a member of the Welsh National Culinary Team.

At Hyll, Kelman will focus specifically on ingredient-led cooking and strong relationships with local suppliers as well as developing a food offering that celebrates the local area.

Kelman’s appointment marks a significant addition to the Hyll leadership team as the hotel continues to establish itself as one of the Cotswolds’ most sought-after hospitality destinations.