Revelations: Robby Jenks, executive chef, the Vineyard hotel, Newbury, Berkshire
What was your best subject at school?
What was your first job?
Kitchen porter at a hotel in my hometown when I was 13
What was your first job in catering?
I was a commis chef when I was 16
What do you do to relax?
I can't remember the last time I fully relaxed, but sometimes I drive back down the M4 to my home town and play snooker with a friend
Which is your favourite restaurant?
To me, restaurants are like an education and you can learn something different from all of them. However, if I have to pick the best all-rounder, it would be the French Laundry
What's your favourite hotel?
Chewton Glen or Whatley Manor
Are there any foods/ingredients that you refuse to cook with?
Ultratex - in my opinion it is either used to thicken a mistake or thicken something that shouldn't be thickened
Which person in catering have you most admired?
Michael Caines
Which ingredient do you hate the most?
Olives on their own. However, in sauces they can serve a purpose
Tell us a secret…
I can't keep secrets. Don't ever tell me one
What irritates you most about the industry?
Politics
When did you last eat a hamburger?
I can't remember, but I love a good burger
If not yourself, who would you rather have been?
Ronnie O Sullivan - I am a bit of a fan and love snooker. I used to be good when I was younger
What's your favourite film?
Either American Gangster or Catch Me If You Can
What's your favourite book?
Gordon Ramsay's Humble Pie - I really like his story
What is your favourite prepared product?
I make everything from scratch
Who would be in your "fantasy" brigade?
Marco Pierre White, Gordon Ramsay, Thomas Keller, Michael Caines and Raymond Blanc
Continue reading
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In
