Robby Jenks takes over as head chef at The Vineyard

After six years at the helm of the kitchens at The Vineyard in Newbury, Berkshire, Daniel Galmiche will stand down on January 31 and Robby Jenks will replace him as head chef.

Robby Jenks joins from Amberley Castle of the Brownsword Hotel Group. Robby has a rich culinary background from working in some of the UK’s most gastronomic hotels, including Gidleigh Park under Michael Caines MBE and Whatley Manor working with Martin Burge. He started at Gidleigh Park as a Commis Chef and rose through the ranks with Michael’s support to return at a later stage as Senior Sous Chef.

Robby said: “I want to be in the kitchen as much as possible leading from the front and developing a team of people around me. The Vineyard has always been about the food and wine so I will have a fantastic platform to evolve my cooking style and develop even further.”

Robby will bring to The Vineyard his passion for great food. He loves classical cooking with modern techniques using the best possible ingredients. His approach is to create a simple but perfect dining experience, taking local and sustainable ingredients and cooking them well.