Rising Chef Robby Jenks Celebrates Refreshing Dishes and Wines this Spring at the UK’s Wine Hotel

  • Head Chef Robby Jenks marks first year at The Vineyard with new menus
  • Vegetarian Menu by Robby Jenks at The Vineyard continues to grow in popularity
  • Head Sommelier Romain Bourger matches lighter wines ideal for Spring

Robby Jenks Head Chef The Vineyard Wine Vault lower Rising Chef Robby Jenks Celebrates Refreshing Dishes and Wines this Spring at the UKs Wine Hotel 

Spring is one of Robby Jenk’s favourite times of year. Robby has just celebrated his first year at The Vineyard and has created several new seasonal menus including his Discovery Menu, a five course tasting menu which can be paired with different wines.

Robby will add further dishes to his menus with some of his preferred ingredients at this time of year including peas, broad beans, morel mushrooms, wild garlic and asparagus.

Last year Robby won an Acorn award at the 3 AA Rosette restaurant. He has high ambitions for 2017. The Vineyard hotel’s menus all created by Robby include his Discovery Tasting Menu (5 dishes £75.00), the Judgement of Paris Tasting Menu (7 dishes £89.00), Vegetarian Tasting Menus, a lunch menu (3 courses £29.00), a dinner menu (3 courses £65.00) and a more relaxed California Bar Menu.

Salmon dish by Robby Jenks at The Vineyard 1024x682 Rising Chef Robby Jenks Celebrates Refreshing Dishes and Wines this Spring at the UKs Wine Hotel

National Vegetarian Week takes place this Spring between 15th and 21st May and Robby has created several vegetarian menus which continue to attract a growing number of diners. The Vegetarian Discovery menu includes:

Tomato gazpacho

Pickled beetroot, apple and walnut, sorrel granita

Textures of cauliflower, raisins and black truffle

Pumpkin risotto, pumpkin seeds

Earl grey parfait, lemon bergamot, cubebe pepper

Robby is a fan of seasonal produce and believes diners can easily prepare a good spring recipe at home. His suggestion is a spring broth which showcases fresh, delicate and crisp flavours.


200g morel mushrooms

100g fresh peas

100g fresh broad beans

20g chopped wild garlic

10 sprigs of green asparagus

50g of finely sliced shallot

50ml white wine

300ml of light white chicken stock

150g unsalted butter


Sweat the shallot in 20g of the butter for 5 minute saving the other butter for later

Separately very lightly blanch the green vegetables in lightly salted water for approximately 1-2 minutes or until soft place into ice water and allow to cool, when cool take out the asparagus and cut into any desired shape – suggest around 1cm baton – preserve this and the green vegetables until later

Add the morel mushroom to the cooked onion and continue to sweat for 2 minutes

Add your white wine and gently reduce by half

Add the light chicken stock and gentle warm through

Now whisk in the remaining butter slowly until all is emulsified – do not get to hot!

Add the cooked green vegetables and heat through for approximately 1 minute

Just before serving add your chopped wild garlic and pour all ingredients into a bowl

Optional – add a little olive oil and serve with a piece of bread and butter

The Vineyard Hotel 1024x832 Rising Chef Robby Jenks Celebrates Refreshing Dishes and Wines this Spring at the UKs Wine Hotel

Robby works with the hotel’s award-winning head sommelier Romain Bourger when finalising the menus to ensure wines are matched well to the flavours of each dish. Home to some 30,000 bottles of wine, The Vineyard is an oenophile’s dream so there are always many excellent wines to pair up to dishes each season.

Roman Bourger won ‘UK Young Sommelier of the Year’ for 2016. Romain was also awarded silver in the International Final of the Jeunes Sommelier Competition which was organised by The Chaîne des Rôtisseurs, an international gastronomic society. Here he suggests three wines perfect for spring:

Schramsberg, Mirabelle, Brut, Napa Valley, CA, NV

A beautiful non vintage sparkling wine mainly made from Pinot Noir and a touch of Chardonnay based on the 2012 vintage. The palate is crisp but intense with a lovely depth brought by the reserve wines. It’s elegant, vibrant and matches the delicateness of the broth.

Schloss Gobelsburg, Grüner Veltliner, Löesterrassen, Niederösterreich, Austria, 2014

A delicious local varietal from Austria. This wine is fresh, citrusy with notes of green apple and a hint of white pepper to match the wild garlic used in the dishes.

Kayra, Kalecik Karasi, Tokat, Turkey, 2014

An interesting discovery, Kalecik Karasi is a local grape to the Anatolia region in Turkey. It similar to Pinot Noir and produces light and fruity red with aromas of ripe red and berry fruits. Serve it slightly cooler to bring the fruits up and to balance with the delicate and fresh flavours of the dishes.

The 49-room Vineyard, with each suite and bedroom named after an iconic international wine is the ideal place to enjoy spring flavours. Guests can expect a feast for the eyes too with the walls around the hotel full of art by artists including Henry Martin, Ronald Searle, Boris Smirnoff and Doris Zinkeisen. The Vineyard is also home to a spa with an indoor pool for hotel guests only. Whilst staying at the hotel, guests can explore nearby destinations including Highclere Castle, more famously known as Downton Abbey, just a few miles from the hotel.

Those interested in furthering their knowledge in wine can attend WSET courses at the hotel, both levels 1 and 2 run throughout the year. Level 1 courses are on 23rd April, 21st May and 11th June.

Eat. Sleep. And drink wine. This is the hotel’s motto which fully invites guests to indulge the palate whilst refreshing the spirit. Robby Jenks is at the heart of this motto with his evolving seasonal menus.


The Vineyard, Stockcross, Newbury, Berkshire RG20 8JU 01635 897589

Accommodation and breakfast is priced from £247 based on two guests.