Young Rising Talent Robby Jenks Unveils New Modern British Menus at UK’s Wine Hotel

  • Award-winning Head Chef Robby Jenks, wins Acorn Award, recognising his rise
  • Modern British Menus created to complement 30,000 bottle wine cellar
  • New interpretation on ‘Judgement of Paris’ menu honours 40 years since the event
  • UK Young Sommelier of the Year 2016, Romain Bourger pairs dishes with wines
Robby Jenks Head Chef The Vineyard Wine Vault 1024x682 Young Rising Talent Robby Jenks Unveils New Modern British Menus at UKs Wine Hotel

Robby Jenks was appointed Head Chef at The Vineyard hotel in Berkshire at the start of the year. He has since gone on to win an Acorn Award recognising him as one of the industries rising stars. Known as the ’30 under 30′, the Acorn Awards celebrated their 30th Anniversary this June and have sought to recognise the brightest prospects in the hospitality industry.

Guests arriving at the luxurious five-star hotel will be impressed by the striking two-storey glass cellar holding over 30,000 bottles from both the New and Old Worlds as well as the award-winning wines from owner Sir Peter Michael’s estate in Sonoma County, California. The award-winning 3 AA Rosette restaurant has been a destination for many years. Robby’s recent win coincided with the launch of several new Modern British menus, all designed to complement the vast selection of wines available at this Relais & Chateaux hotel.

The Judgement of Paris (or the Paris Wine Tasting of May 24 1976) is seen as one of the most pivotal moments in wine history and the event has just celebrated its 40th anniversary. Robby Jenk’s new interpretation of this menu includes the following dishes:

Tartar of Longhorn beef, sorrel granita, lime, pickled shallots

Loch Duart salmon, avocado and tomato, mint

Hot Label Rouge foie gras, preserved cherries, almond and basil     

Devonshire cod, cauliflower, curry and coconut

Tenderloin and belly of suckling pig, cabbage and bacon, apple 

Raspberry and olive

Chocolate, salted caramel, cacao nibs, fromage blanc sorbet

Robby’s style and approach is classical cooking using modern techniques and at The Vineyard hotel he has access to the best local, sustainable and seasonal produce. His experience includes working at some of the UK’s most gastronomic hotels including Gidleigh Park under Michael Caines MBE and Whatley Manor working with Martin Burge. Robby started at Gidleigh Park as a Commis Chef and rose through the ranks with Michael’s support to return at a later stage as Senior Sous Chef.

The Vineyard Hotel Restaurant 2 1024x692 Young Rising Talent Robby Jenks Unveils New Modern British Menus at UKs Wine Hotel

Robby works with The Vineyard’s Head Sommelier, Romain Bourger, to achieve the perfect balance between wines on offer to guests across all menus. Romain recently won UK Young Sommelier of the Year for 2016. Now in their 37th year, these awards are run by the Academy of the Food and Wine Service (AFWS).

The Vineyard hotel’s menus include the Discovery Tasting Menu (5 dishes £75.00), the Judgement of Paris Tasting Menu (7 dishes £89.00), a Vegetarian Tasting Menu, a lunch menu (3 courses £29.00), a dinner menu (3 courses £65.00) and a more relaxed California Bar Menu. Afternoon tea is also available daily and Pastry Chef Anthony Millon works directly with Robby to deliver this simple, light and fresh menu.

The new dinner menu fuses mainly British ingredients:
Starters include

Loch Duart salmon, avocado and tomato, mint

Cornish lobster, watermelon, black curry, basil

Tartar of Longhorn beef, sorrel granita, lime, pickled shallots

Hot Label Rouge foie gras, preserved cherries, almond and basil           

Quail’s breasts, charred baby gem, tarragon and pistachio

Mains include

Devonshire cod, cauliflower, spiced coconut cream  

Filet of halibut, Brixham crab, samphire, orange bisque

Slow cooked veal belly, parsley root, broccoli and onion

Tenderloin and belly of suckling pig, cabbage and bacon, apple 

Saddle of Oxfordshire lamb, potato press, pea and mint, balsamic

Desserts include

Espresso granita, blackcurrant cream, coffee sponge

Black olive parfait, raspberry croquant, olive dressing

Coconut éclair, praline, mango and passion fruit (for two to share)

Chocolate, salted caramel, cacao nibs, fromage blanc sorbet                

Seasonal farmhouse cheese platter, fennel bread   

The 49-room Vineyard, with each suite and bedroom named after an iconic international wine also offers WSET wine qualifications and monthly wine schools and ladies lunches. The hotel is also home to an award winning five-bubble rated spa.

The spacious dining room with its 80 covers and its unique collection of art is the perfect stage for a rising talent like Head Chef Robby Jenks.

www.the-vineyard.co.uk

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

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