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Hotel Director

Thomas Agius Ferrante

Thomas arrived at Grove in 2019 from The Phoenicia in Malta, where he was Hotel Manager at the iconic 5-star historic hotel.  He began his career as a kitchen chef before moving into senior management roles, first at One Aldwych, and then at The Berkeley, where he spent 7 years as the Food u0026amp; Beverage Operations Manager.

Since joining the Grove and taking the role of General Manager, Thomas has successfully navigated the hotel through unprecedented times, managed various project renovations and directed the hotel to achieve its 5 star status.  Personally, he has become a member of the Master Innholders and was named in The Brit List 2021of Hoteliers.

House manager

Karen Weisheit

Karen joined the Grove in 2017 as reception and reservations manager.  She was promoted to House Manager in 2018, and is a primary support to General Manager, Thomas Ferrante, whilst taking care of the reception, reservations and housekeeping teams. Karen led the reception team to win the prestigious “Front of House Team of the Year,” at the 2021 Hotel Cateys. Her love for hospitality began at a young age and her passion for the industry has led her to travel and work in renowned hotels across the country, including Relais and Châteaux’s Mallory Court Hotel, Gidleigh Park and Cliveden House. Throughout her career, Karen has undertaken further educational programs, and recently completed her Level 5 Diploma in Leadership u0026amp; Management.

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Karen and her fiancé Ollie adore living in Pembrokeshire, and together completed the entire 186 mile walk of the Pembrokeshire National Coastal path.

Executive Head chef

Douglas Balish

Born in Scotland, Douglas began his career in Ayrshire before gaining his experience in some of the top restaurants in the UK, including Bohemia and Whatley Manor, as well as the world-renowned Quay restaurant in Sydney. He joined The Tudor Room in 2014 and was first awarded a Michelin Star in 2016, which he held until he left.

Dougie joined the Grove in 2018 ahead of its major ground floor refurbishments, and successfully launched two new food offerings, the fine dining Fernery and relaxed dining Artisan Rooms. His style of cooking is all about showcasing the ingredients and bringing out their natural flavour. He works closely with the gardening team, planning specific vegetables that can be grown ahead of each season, before making a dish around that. His passion to keep food miles low and showcase local produce is visible throughout his menu at Fernery.  With his desire to live a rural lifestyle, you will often see Dougie out foraging around Pembrokeshire.

Head Sommelier

Alexios Stasinopoulos

Alexios joined the Grove of Narberth team in 2020, by way of Surrey, Lancashire and his native Greece. His almost encyclopaedic knowledge of all things wine has been built working in senior sommelier roles including time spent at the Michelin restaurants, Northcote with the legendary chef Lisa Allen and Sorrel restaurant with Steve Drake.

He loves seeing how the Welsh and English wine offering has developed over the past few years and is proud to include a number of UK-based wines on his list. As a brandy connoisseur, he’s delighted that Grove lists the amazing 20-year-old Baron de Sigognac Bas-Armagnac.

In his previous life Alexios used to be a football referee in the Fourth Greek National Division.

Head Housekeeper

Kim George

Born in Scotland, Douglas began his career in Ayrshire before gaining his experience in some of the top restaurants in the UK, including Bohemia and Whatley Manor, as well as the world-renowned Quay restaurant in Sydney. He joined The Tudor Room in 2014 and was first awarded a Michelin Star in 2016, which he held until he left.

Dougie joined the Grove in 2018 ahead of its major ground floor refurbishments, and successfully launched two new food offerings, the fine dining Fernery and relaxed dining Artisan Rooms. His style of cooking is all about showcasing the ingredients and bringing out their natural flavour. He works closely with the gardening team, planning specific vegetables that can be grown ahead of each season, before making a dish around that. His passion to keep food miles low and showcase local produce is visible throughout his menu at Fernery.  With his desire to live a rural lifestyle, you will often see Dougie out foraging around Pembrokeshire.

Head Sommelier

Alexios Stasinopoulos

Alexios joined the Grove of Narberth team in 2020, by way of Surrey, Lancashire and his native Greece. His almost encyclopaedic knowledge of all things wine has been built working in senior sommelier roles including time spent at the Michelin restaurants, Northcote with the legendary chef Lisa Allen and Sorrel restaurant with Steve Drake.

He loves seeing how the Welsh and English wine offering has developed over the past few years and is proud to include a number of UK-based wines on his list. As a brandy connoisseur, he’s delighted that Grove lists the amazing 20-year-old Baron de Sigognac Bas-Armagnac.

In his previous life Alexios used to be a football referee in the Fourth Greek National Division.

a smiling man

Director of Restaurants

Mourad Ben Tekfa

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Director of Marketing and Communications

Alix White

u003ca href=u0022mailto:Alix@serencollection.co.uku0022u003eGet in touch with Alixu003c/au003e

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Head People Manager

Oliver Crittenden

u003ca href=u0022mailto:hr@serencollection.co.uku0022u003eGet in touch with Oliveru003c/au003e

Grove seen past trees and grass
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Artisan Rooms dining (3)

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afternoon tea set

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