Cotswolds boutique hotel HYLL has appointed David Kelman as Executive Chef, strengthening the culinary leadership at the 26-bedroom property near Chipping Campden.
Kelman brings more than two decades of experience across country house hotels, restaurants and hospitality businesses throughout the UK.
His recent career includes almost three years at Estelle Manor in Oxfordshire, followed by a role with Hand Picked Hotels.
Originally from North Wales, Kelman’s career has also included positions at Bodysgallen Hall, Lower Slaughter Manor, Wyck Hill House, Ellenborough Park, Cowley Manor, Thyme and Burford Garden Company.
He is particularly known for his time as Executive Head Chef at Ellenborough Park in Cheltenham, where the Beaufort Dining Room achieved three AA Rosettes in 2013.
Kelman has also received recognition through the Taste of Gloucestershire Awards and the Cotswold Life Food & Drink Awards.
In 2014, he represented Wales on BBC Two’s Great British Menu, winning the Welsh heat before progressing to the national final.
His wider career has included representing Wales in international culinary competitions as a member of the Welsh culinary team.
At HYLL, Kelman will oversee the hotel’s culinary direction, with menus focused on seasonal ingredients and produce sourced from the Cotswolds and surrounding areas.
The hotel’s existing food approach centres on menus that change with the seasons and ingredients sourced from producers across Gloucestershire and the Vale of Evesham.
Kelman will also be responsible for developing relationships with regional suppliers and shaping the wider dining experience at the property.
HYLL opened in September 2025 following the redevelopment of the former Charingworth Manor.
The property has 26 bedrooms and is centred around a historic country house, which HYLL describes as dating from the 14th century.
Kelman’s appointment forms part of the hotel’s continued development as it establishes its food and beverage operation following its first year of trading.
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