After six years at the helm of the kitchens at The Vineyard, the Food and Wine destination near Newbury in Berkshire, Daniel Galmiche will stand down from his role on the 31st January 2016.
Robby Jenks will join The Vineyard as Head Chef, coming 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 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. 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.”
For more information click here