Stepping into the role of head grower at the five-star Relais & Châteaux hotel, Rowlands will champion a close relationship between farm and kitchen with a focus on seasonality, flavour and sustainable growing practices.
Rowlands has received high regard for his work within the UK’s farm-to-fork movement as well as experience in a number of leading kitchen gardens, including time at Manor House Hotel in Castle Combe, and alongside respected chefs such as John Campbell.
During his time as head grower for Simon Rogan’s Our Farm in Cartmel, Rowlands helped develop a regenerative, chef-led growing model supplying produce to multiple restaurants across the chef’s portfolio in the Lake District, Manchester and London.
Established in 1871, Palé Hall is currently undergoing a major overhaul led by Selby, who was previously executive chef at Le Manoir aux Quat’Saisons.
The partnership took effect in January 2026 with Selby leading the direction of the hotel’s food and beverage offering and overseeing the Bryntirion Inn, a 300-year-old pub with rooms on the Palé Hall estate.
Earlier this month, Selby opened Hearth, an exclusive chef’s table concept.
Later this year he will launch an as-yet untitled flagship restaurant.
In his role, Selby also holds a broader role within the business, overseeing the entire guest experience – including accommodation, events and seasonal shoot hospitality - with a focus on ‘elevating and unifying every aspect of Palé Hall’.