Robby Jenks to replace Daniel Galmiche in head chef role at the Vineyard

The Vineyard, near Newbury, has announced the appointment of Robby Jenks as head chef, replacing Daniel Galmiche who will leave the five-AA-red-star, 49-bedroom hotel at the end of January.

Jenks will join the Vineyard from Amberley Castle, the four-red-AA-star, 19-bedroom property owned by Andrew Brownsword Hotels, where he has been head chef for nearly three years.

Andrew Mckenzie, managing director of the Vineyard, said that Jenks will bring "a passion for great food" and "a young fresh approach" to the hotel, which holds three AA rosettes..

"He loves classical cooking with modern techniques using the best possible ingredients," he explained. "His approach is to create a simple but perfect dining experience, taking local and sustainable ingredients and cooking them well.

Jenks added: "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."

Jenks spent the early part of his career working at Gidleigh Park, sister hotel to Amberley Castle, working his way up from commis chef to junior sous chef, before moving to Whatley Manor, under Martin Burge, for one year. He returned to work at Gidleigh Park as senior sous chef under Michael Caines before moving to Amberley Castle in 2013.

Galmiche, who joined the Vineyard in 2009 as executive chef and head of food and beverage, is yet to announce his next move. He arrived at the hotel from the Forbury hotel in Reading, replacing John Campbell, who won two Michelin stars for the Vineyard.

Earlier in his career he worked as executive head chef at Cliveden, where he gained a Michelin star in Waldo's restaurant, as well as holding Michelin stars at Harvey's in Bristol and at L'Ortolan in Reading.

Daniel Galmiche to join the Vineyard at Stockcross as executive chef >>