MasterChef finalist and head chef at Sudbury House hotel, Nick Bennett, is to lead a refresh of the two restaurant offerings at the business.
British food-inspired, all-day dining Magnolia is to launch a new menu with a strong focus on traceability and provenance and will become the hotel’s main restaurant.
Sudbury House’s 3 AA Rosette eatery, Restaurant 56 will now be dedicated to hosting afternoon teas and wine and food tasting events.
Both restaurants will be overseen by head chef Bennett, who has also worked at the likes of Mallory Court and made the final of Masterchef: The Professionals’ in 2015.
Previously fine dining Restaurant 56 had been overseen by executive chef Andrew Scott since 2014 at the four-AA-silver-star, 50-bedroom hotel in Faringdon, Oxfordshire. He departed at the end of last year to move to Miele GB as development chef.
Commenting on the changes, Bennett said: “I’m really excited to be able to offer guests food which they all know and love, with a bit of a difference. For me, a dining experience is all about making sure guests are comfortable and relaxed.
“We want them to know that they can come into the restaurant, enjoy some great food, and treat the place like their own home. That’s why we’ve developed a menu which lets people choose exactly how they want to eat. It’s important that we provide people with options which match their needs. Ultimately, we want the provide food which is accessible to as many people as possible.”
Ronan Hunter, general manager at Sudbury House, added: “As a progressive business, we don’t believe in standing still, so we wanted to develop a food offering which reflects modern restaurant trends. Many of our regulars will know that Nick is a very talented chef and we are thrilled about the exciting additions to the menu, and the flexibility it will present to our guests.”