Chef David Kelman was inspired to become a chef at the age of 13 and spent more than four years training at Llandrillo College in North Wales. A Welshman born and bred, growing up in those lush valleys had a profound effect on him helping him to gain a keen understanding of how to combine the best of British produce – a feature that is profoundly evident in his classic British dishes cooked with a modern twist.
David first worked at Bodysgallen Hall Hotel in North Wales. His first head chef position was at Lower Slaughter Manor in Gloucestershire where he gained three AA rosettes followed by Wyck Hill House where he put the 18th century manor house on the Cotswolds’ food map, before joining Ellenborough Park, securing three AA Rosettes for the restaurant in 2013.
He has been voted Best Chef at the Taste of Gloucestershire Awards and Chef of the Year in the Cotswold Life Food and Drink Awards 2013. David represented his country in a number of international competitions and is a member of the Welsh culinary team. He also competed on Great British Menu 2014, making it through to the second round.
David is now head chef at Old Swan & Minster Mill, near Oxford – a country inn and hotel. Here he makes a point of buying locally and cooking to the seasons, using fresh ingredients to create hearty, flavoursome dishes. The Old Swan’s dining rooms are traditional and cosy with log fires, or an outdoor terrace and gardens for the summer months.
Follow David at:
Website : Old Swan & Minster Mill
