Carl Wild is the new head chef at The Samling

Ex head chef at The Gilpin Carl Wild is the new head chef at The Samling hotel

He joins the executive chef of the Windermere hotel, Robby Jenks, from his previous role at The Gilpin, where he has worked for the past seven years.

Carl has almost two decades of experience cooking in renowned restaurants across the UK and Europe, having spent eight years in Barcelona, working for the Ritz Carlton Hotel Group, as well as at Michelin-starred Restaurant Gaing and Niechel.

At the Samling, Carl will perpetuate the hotel's sustainable ethic when it comes to sourcing ingredients, working with UK suppliers wherever possible.

On his appointment, the chef said: "I’m incredibly excited about joining The Samling, and working in a such a
beautiful location, using the wide array of wonderful local and seasonal ingredients – many grown in The Samling’s extensive kitchen garden. I am looking forward to producing an exciting and innovative menu.”

Robby Jenks added: “We are delighted to welcome Carl and know that he will help elevate The Samling’s already strong reputation for dining. It signifies just one of the innovative changes we have made to The Samling’s offerings and positions our culinary experiences as some of the best in the UK.”

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