Luxury Lake District hotel The Samling is to relaunch its fine-dining offering, as new executive chef Robby Jenks looks to make his mark.
Jenks recently joined the luxury hotel from his role at The Vineyard in Newbury, where he had been since 2016, replacing Peter Howarth, who had resigned earlier this year.
Now he is looking to overhaul the restaurant menus at The Samling, creating several new options that ‘put guest choice and flexibility at the centre of the concept’ and offering a range of price and dish options.
Lunch service will offer two new choices, including a three-course set menu and a a la carte menu, while dinner service will include the Choice a la carte menu as well as a five-course tasting menu, with each dish incorporating simplicity and the best local cuisine.
Commenting on the new food offering at the hotel, The Samling’s executive chef, Robby Jenks said: “I wanted to make sure that I put guest experience first when it came to designing the new concept behind the menus. The menus, I believe, will give guests the flexibility to choose something to suit all occasions. I have ensured that each guest’s visit can be tailored to them, without sacrificing on the quality nor the fine-dining experience that many people come to The Samling for.”
General manager, Oliver Smith added “I believe that this new food offering will add something really quite special to the overall experience of The Samling. We spotted a niche in the market and wanted to devise a range of fine-dining menus that put guests – both staying and external visitors alike – first.”