Rob Kennedy named executive chef at The Lensbury

Rob Kennedy is seizing on what he says is an "incredibly exciting opportunity," having been named executive chef of The Lensbury in Surrey.

The former culinary director at Compass Group left the company earlier this year, and, after overseeing the food offering at Wimbledon, spent the last give months doing freelance work while he sought a worthy new challenge.

Because The Lensbury just took on a new company to oversee its food operations, he explained, "it's a great opportunity to bring in some British menus, exciting food, fine dining - and some lovely nutritional dishes as well to run alongside their fitness with their gym etc."

The Lensbury, he said, "covers all the diversity of our industry," from conference and banqueting to fine dining and bespoke events for hotel members.

The chef plans on hosting fine dining events monthly, the first of which will take place on January

Close Message - I might contribute in the future

I love what you do, let me contribute right now

23rd, with guest host ex-England international, Mike Tindall.

As for his team, the chef brought former Compass sous-chef Luke Moloney on board, and is planning to restructure operations, he said, "once I get my head around people's strengths and weaknesses."

The chef is also looking into taking on two apprentices in the new year, as, he said, "it's really key that we look at investing the time into the development of our apprenticeships."

For the time being, however, the current team has all hands on deck for the Christmas period, and the chef said he is elated to get the ball in motion.

"It's everything I want - to be able to get the best out of our chefs and our food."

"It's really exciting, I can see myself really getting stuck into this one and turning it into something special - we've got an opportunity as it's a new company on board."

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.