Windemere luxury hotel appoints new Exec Head Chef & F&B Manager

Windemere's The Samling Hotel has appointed a new Executive Head Chef, Robby Jenks, who will be joining the team this spring from his role as Executive Head Chef at AA-listed 5 star hotel, The Vineyard in Berkshire.

The announcement follows the resignation of current Head Chef Peter Howarth.

Rebecca Galland comes from The Vineyard and will also be joining at the same time as The Samling’s Food & Beverage Manager.

Having been at The Vineyard since 2016, Jenks (pictured) will be making the move to the luxury hotel in the Lake District, as it continues to develop its guest offering.

During his time in the Berkshire-based hotel, Jenks won the Acorn Award in recognition as a rising star in the industry whilst also developing its dining offering. Prior to this, he worked as head chef alongside the current Samling GM, Oliver Smith, at Amberley Castle, West Sussex for three years.

Jenks will be joining The Samling alongside his partner Rebecca Galland, who was Restaurant Manager at The Vineyard. Galland brings with her a wealth of knowledge having spent six years at The Vineyard, during which she was named as the Hotel Restaurant Manager of the Year at the Hotel Cateys in 2016.

Both Jenks and Galland bring extensive experience across a range of luxury hospitality locations including AA 4 Red Star, Relais & Chateaux, and Pride of Britain listed properties.

General Manager, Oliver Smith 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.”