A former finalist from MasterChef: The Professionals has been appointed head chef at Restaurant 56 at Sudbury House in Oxfordshire.
Nick Bennett has been promoted from his role of sous chef as part of the planned expansion for the team at the eatery, and the new position will mark his first as head chef. Andrew Scott has been promoted to the role of executive head chef, overseeing the running of both Restaurant 56 and the hotel’s other restaurant, the Magnolia Brasserie.
The pair has worked together for a while, ever since Bennett joined Scott at The Curlew Restaurant in East Sussex, where the pair retained a Michelin star.
After an 18 month stint at The Curlew, they moved to lead the team at the new Restaurant 56 at Sudbury House in early 2014. The duo was heavily involved from the beginning, creating the menu and building relationships with suppliers.
In October 2015, Restaurant 56 was awarded 3 AA Rosettes and since then the eatery has scooped the Oxfordshire Restaurant of the Year both in 2015 and 2016.
Executive head chef, Andrew Scott adds: “This is natural progression for Nick he’s been my sous chef for five years now. It’s time for him to step into the head chef roll at 56 learning directly from me. I’m very proud of him and all his hard work and excited for the next chapter of 56.”