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  • Iconic Indulgence

    Iconic Indulgence 

    At The Vineyard we are passionate about wine. Every weekend, our sommelier team carefully select and open an iconic bottle of wine from our 30,000 bottle cellars for you to enjoy at cost price. Enjoy this weekly ritual of ours with our Iconic Indulgence stayover, which comprises the following:

    • Overnight stay in a luxurious room
    • Five course tasting dinner
    • Full English breakfast the next morning
    • Full use of our ‘5 Bubbles Luxury’ spa
    • A glass of iconic wine per person

    From £245 per person

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    Book online or call us on 01635 528770 to book

    *Subject to availability. Based on two people sharing a Luxury Double room. Please check online for best available price.

  • Eat. Sleep. And drink wine

    Eat. Sleep. And drink wine.

    A feast for the eyes as well as the palate, and a pick me up for the soul, The Vineyard is a real treat for anyone wanting to getaway for the weekend.

    Your break at a glance:

    • 2 nights in a luxurious room
    • 7 course tasting dinner with matching wines
    • 5 course tasting dinner
    • 2 relaxing spa treatments
    • Full English breakfast
    • Full use our "5 Bubbles" spa
    • Bottle of Peter Michael wine

    From £560.50 per person*

    Discover more

    Book online

    Or call us on 01635 528770 to book

    *Subject to availability. Based on two people sharing a Luxury Double room. Single Supplement Supply.

  • Taste of Vineyard

    Taste of Vineyard

    Treat yourself to a "Taste of The Vineyard" the perfect place to indulge the palate and refresh the spirit.

    Your break at a glance:

    • 1 night in a luxurious room
    • 7 course dinner with 2 matching wines per course 
    • Full English breakfast
    • Full use of our "5 Bubbles" spa.

    From £548 per room.*

    Discover more

    Book online

    Or call us on 01635 528770 to book.

    *Based on two people sharing a Luxury Double room. Single Supplement Supply. Please check online for best available price.

A Chef’s Tale – Robby Jenks, Head Chef at the Vineyard

When and why did you start cooking?

My interest in cooking began when I worked as a kitchen porter for a hotel in my home town of Tiverton, Devon. I spent a lot of hours in the kitchen and I got a real buzz from the fast paced environment, so when the opportunity came up I jumped at the chance to train as a chef.

Where have you worked previously?

After four years of hard graft I progressed to Chef de Partie and then my career really started when I moved to Gidleigh Park to work under the legendary Michael Caines.  It was my first position in a Michelin starred restaurant and it is here that I began my journey.  I created a very good relationship with Michael and worked to deliver excellence in food preparation and service by continually supporting the kitchen team, whist maintaining agreed standards of service and product delivery installed by Michael.  I was at Gidleigh for three years and left as Junior Sous Chef. 

My next move was to Whatley Manor as Chef de Partie where I worked with the inspiring two Michelin star chef Martin Burge.  Here I took on a small team and we delivered precise dishes for the fine dining restaurant ‘The Dining Room’ and the brasserie, ‘Le Mazot’.

After a year in 2011 I headed back to Gidleigh as Senior Sous.  We exceeded guest’s expectations and I supported Michael in creating a fabulous team environment where it was a pleasure to work.

In 2013 I earned my first Head Chef Position at Amberley Castle’s 3 AA rosette restaurant where I worked for three years using my creative flair to design new and exciting dishes as well as delivering masterclasses and external promotional events.

In February 2016 I was given the opportunity to take the helm of the kitchen at The Vineyard and I haven’t looked back.

What is your cooking philosophy?

I’m passionate about great food.  My style is classical cooking with modern techniques, using the best possible ingredients and my approach is to create a simple but perfect dining experience, taking local and sustainable seasonal produce to deliver the best plate possible.

What trends do you see emerging in the industry now?

Chefs are going back to basics – using simpler (and in some cases cheaper) cuts and still creating great dishes.   Casual dining has reached its peak and whilst there are some fantastic gastro pubs around real foodies appreciate all of the hard work, passion and dedication that goes into creating something unique.

What was the proudest moment of your career?

As well as getting my job here at The Vineyard my finest moment was achieving 3 AA rosettes at Amberley Castle.

Who is the coolest chef you have worked with?

I don’t know about the coolest but the best was Michael Caines!

What advice would you give young chefs and why?

Work hard and make sure you join the right team in the right establishment.  Hard work and dedication will pay off and by starting in a recognised restaurant it will build strong foundations to take you forward.

If you could go anywhere for culinary travel, where would it be?

Spain – specifically to El Celler de Can Roca. They achieved “Best Restaurant Award" from the Diners Club World's 50 Best Restaurants Academy 2015 so I feel that it would be an inspirational place to go.

What are your favourite flavour combinations?

Pea, mint and balsamic!  The flavours work perfectly together – light, refreshing and seasonal.

What are your favourite cookbooks/magazines?

The Caterer and 11 Madison Square - The Cookbook by Daniel Humm.

Where do you like to go out to eat?

I like to go somewhere new – usually restaurants that have just been awarded their first Michelin star.  Last year these included Jason Atherton's City Social, Simon Rogan's Fera at Claridge's and Outlaw’s Fish Kitchen.

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