The Samling Hotel has appointed a new executive head chef and food and beverage manager from The Vineyard.
The announcement follows the resignation of current head chef Peter Howarth, who joined the hotel in late 2017, replacing Nick Edgar.
Robby Jenks will join the team from his role as executive head chef at AA-listed 5 star hotel, The Vineyard in Berkshire, while his partner, Rebecca Galland will also be joining from The Vineyard as The Samling’s food and beverage manager.
Having been at The Vineyard since 2016, Jenks will be making the move to the luxury hotel in the Lake District this spring, as it continues to develop its guest offering.
Prior to his time at The Vineyard, he worked as head chef alongside The Samling’s current general manager, Oliver Smith, at Amberley Castle, West Sussex for three years.
New F&B manager Galland was previously restaurant manager at The Vineyard, where she was stationed for the last six years.
Commenting on the announcement, Oliver Smith, GM at The Samling 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.”
Both Jenks and Galland will be moving to the luxury hotel in spring.