Meet the chef

Robby Jenks

I began working at Gidleigh Park as a Commis Chef after working in a rossette background. I worked through the sections of the kitchen getting promoted to Junior Sous where I began to work closer with Michael Caines MBE.

From there, I then wanted to learn another style of two Michelin star cooking so on Michael's recommendation, I moved on to various establishments to gain further experience.

I then spent a year at Whatley Manor working with Martin Burge were I learnt independence and simplicity. Martin used some very different cooking methods to Michael and a different approach to the running of the kitchen.

I then got given an opportunity to work back at Gidleigh Park as Senior Sous Chef working even closer to Michael and in a very different role. I took the job and looking back it has been one of the most beneficial decisions I have made in my career. I love Michael's style of food, classical cooking with modern techniques using the best possible ingredients. My relationship with Michael was what landed me the opportunity at Amberley Castle. It feels great to be a person chosen for such a massive opportunity.

My approach with Amberley Castle is to use great techniques, creating a simple but perfect dining experience where I want to take great ingredients and cook them well.

I want to be in the kitchen as much as possible leading from the top and developing young people through my kitchen. With Amberley, being part of Brownsword Hotels, I want to work with the other hotels to give my chefs the opportunities I had.

My dream has always been to get a Michelin star and now I have got this far and got that opportunity I am going to work very hard to achieve my goal.