Meet some of the team

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.

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.

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.