The Cotswolds hospitality scene has welcomed a notable appointment as HYLL confirms the signing of an accomplished chef with a distinguished track record at premium British properties.
David Kelman has commenced duties as executive chef at the newly established estate, a converted 17th-century manor located in Charingworth, a short distance from Chipping Campden.
Kelman transferred to HYLL from Estelle Manor in Oxfordshire, a property that secured recognition among the planet’s leading hotels in recent rankings.
His career in hospitality spans more than two decades, during which he has held senior positions at numerous acclaimed rural retreats and establishments throughout Britain.
Born in North Wales, the newly appointed chef previously directed operations at Bodysgallen Hall in Llandudno, Lower Slaughter Manor in Gloucestershire, Wyck Hill House in Bourton-on-the-Hill, Ellenborough Park near Cheltenham, Cowley Manor in the Cotswolds, the boutique Thyme property in Southrop, and Burford Garden Company.
His most prominent role came at Ellenborough Park, where he served as executive head chef.
The establishment’s principal dining venue, the Beaufort Restaurant, earned three AA Rosettes during his leadership.
Industry accolades accompanied his time there, with prizes including the top culinary honour at the county’s gastronomy awards and the title of Outstanding Chef at the regional food and hospitality recognition ceremony.
Kelman represented his home nation on the BBC culinary competition in 2014.
He has prepared meals for senior Royals, including the late Queen and the individual who subsequently became King.
Additionally, he has represented Wales internationally through participation in national culinary squad competitions.
The Cotswolds hotel, which opened its doors to inaugural guests during autumn 2025, will see Kelman direct all culinary operations.
Menus will centre on produce harvested seasonally and ingredients obtained from the local area and surrounding English counties.
His culinary approach prioritises exceptional produce, direct relationships with nearby growers and producers, and dining concepts reflecting the regional landscape.
This recruitment bolsters HYLL’s senior management structure as the venue seeks to establish itself within the competitive Gloucestershire luxury accommodation sector.