Robby Jenks

Chef Robby Jenks' culinary philosophy is deeply rooted in progression, seasonality, and an unwavering commitment to guest satisfaction. He champions a dynamic, evolving menu where dishes are never static but constantly refined as ingredients reach their peak, ensuring a fresh and relevant dining experience. This approach prioritizes guest choice and flexibility, exemplified by his willingness to adapt dishes for individual preferences or to offer entirely new menus for multi-night stays, ensuring no two meals are ever the same. His ethos is profoundly shaped by a career spent exclusively in hotels, embracing the hospitality industry's 'five Cs': character, courtesy, calm, charm, and cuisine. Jenks believes these tenets are crucial to making guests as happy as possible, extending to fulfilling specific requests like a simple pan-fried fish with vegetables. His formative years under Michael Caines at Gidleigh Park instilled a foundational knowledge and experience in an intense, high-calibre kitchen, which remains a significant influence. Ingredient sourcing is hyper-local and seasonal, drawing heavily from The Samling's own kitchen garden, surrounding woodlands, and local produce, evident in dishes featuring fresh shoots, chanterelle mushrooms, samphire, and daily-cooked mussels. Beyond the plate, Jenks' vision extends to nurturing the next generation of culinary talent, seeing the progression of young chefs as a key ambition. His work is a continuous cycle of refining menus and dishes, always pushing for culinary excellence, with a stated ambition to secure a second Michelin star for The Samling. He views his work as a passion, inextricably linked with his downtime, finding true fulfillment in the creative process and the evolving journey of his cuisine. Chef Robby Jenks' technical mastery is characterized by an adaptive and evolutionary approach, where dishes are never static but continuously refined based on seasonal availability and subtle shifts in flavor profiles. He masterfully blends classic techniques with contemporary sensibilities, aiming to deliver 'proper comfort food' within a fine-dining context. His cooking style emphasizes clarity of flavor and an intuitive understanding of how ingredients interact, often starting from a core concept like 'pure fish in a bowl with a really nice sauce' and building complexity around it. His technical precision is evident in his handling of ingredients; for instance, halibut is gently pan-fried in beurre noisette for a caramel-like depth when paired with richer elements like chanterelle mushrooms and samphire, but the cooking method is adjusted for more delicate seasonal accompaniments like courgettes. Sauces are crafted to order, using fresh elements like mussel juice to achieve vibrant, integrated flavors. Plating is elegant and thoughtful, balancing richness with lightness, as seen in his chocolate millefeuille, where decadent chocolate is artfully cut by whiskey crémeux and a yogurt ice-cream to create a harmonious dessert. While hesitant to name a single 'signature dish' due to his evolving philosophy, several dishes have become emblematic of his artistry and technical skill: the **Cured Mackerel Tartare**, a dish that has progressed from horseradish to wasabi ice-cream and adapted garnishes like cucumber, fresh shoots, apple, and caviar; the **Halibut**, a staple developed early in his career, always featuring a pure fish with a rich, made-to-order sauce and seasonal vegetables; and the **Chocolate Millefeuille**, a popular dessert showcasing layers of light puff pastry, decadent yet light chocolate, whiskey crémeux, and a tart yogurt ice-cream.