Robby Jenks has been appointed as the new executive head chef of The Samling Hotel just a week after he announced his departure from The Vineyard.
Jenks was the executive head chef at AA-listed five star hotel, The Vineyard in Berkshire. His partner Rebecca Galland will also be joining from The Vineyard as The Samling’s food & beverage manager leaving her role as restaurant manager.
Having been at The Vineyard since 2016, Jenks will be making the move to the luxury hotel in the Lake District, as it continues to develop its guest offering. During his time in the Berkshire-based hotel, Jenks won the Acorn Award in recognition as a rising star in the industry whilst also developing its dining offering. Prior to this, he worked as head chef alongside the current Samling GM, Oliver Smith, at Amberley Castle, west Sussex for three years.
Both Jenks and Galland bring extensive experience across a range of luxury hospitality locations including AA 4 Red Star, Relais & Chateaux, and Pride of Britain listed properties.
Smith said:“I am really looking forward to having both Robby and Rebecca join the team, bringing with them extensive experience in premium hospitality. Having had a successful working relationship with Robby at Amberley Castle, I know that his high standards are very much in line with our ethos here at The Samling.
“His appreciation of diner enjoyment combined with our already excellent wine list fits perfectly into the ambitious plans we have for 2019 and onwards. Similarly, I know that Rebecca will bring enthusiasm and huge amounts of knowledge into this new role.”
The announcement follows the resignation of current head chef Peter Howarth. Both Robby and Rebecca will be joining The Samling in the spring this year.