Executive Head Chef
Andrew has spent his entire career in Michelin-starred kitchens, training initially at Mallory Court, Lords of the Manor and L’Enclume . Moving on to the Curlew restaurant in East Sussex. Scott, who hails from Banbury, marks a return back to his home county of Oxfordshire at Restaurant 56. In 2014, Andrew joined Sudbury House as Executive Head Chef. This exciting project included the opening of Restaurant 56, a Modern fine dining concept housed in the hotels grade 2 listed building. Andrew and his team have put the restaurant on the culinary map by gaining 3 AA Rosettes in just 18 months and winning Best Gastronomic restaurant at the Oxfordshire restaurant awards for 2 years running.
In 2016, Andrew achieved a life-long dream of taking part in the Great British Menu, representing the Central Region and winning many fans on his journey.
Originally from Leamington Spa, Nick Bennett is the Head Chef at Restaurant 56 at Faringdon's Sudbury House Hotel. Having worked with Andrew at The Curlew and Mallory Court, he joined Restaurant 56 as Sous Chef and in October 2016 was promoted to Head Chef. He became known to millions when he reached the finals of BBC2's MasterChef: The Professionals in 2015, impressing Marcus Wareing and Monica Galetti on his way to the final 3.
Chef de Partie
Dom met Andrew and Nick at the Curlew in East Sussex, he was a part-time pot washer at the weekends with a passion for cookery. An option came up for Dominic after he finished his A-levels to become a full time member of the kitchen team and he took it with both hands. Dominic moved with Andrew and Nick to Sudbury in 2014 as a Commis chef progressing from the garnish section to larder. Dom is now Chef de Partie in the 56 kitchen and a vital and respected member of the team.
Chef de Partie
Juniel started at Sudbury house in the brasserie kitchen in 2007. Since then he has gone on to help gain the Magnolia Brasserie gain 2 AA Rosettes working on all sections and becoming invaluable to the business. Juniel had a desire to test his skills in Restaurant 56 and got his chance in January 2017 to join the team and was put straight on to the pastry section. Since then Juniel has produced some amazing desserts and has fitted into the brigade seamlessly.
Demi Chef de Partie
Toddy, as he likes to be known, originally hails from Constanta in Romania. He approached Andrew for work experience after finishing his level 3 City and Guilds NVQ at Oxford catering college. He was an absolute pleasure to have in the kitchen - polite, passionate and hard working. He did three lots of work experience through the summer and was then offered a Commis role due to the increase in Restaurant 56’s business. Toddy works alongside Nick creating and cooking the main and fish courses, he is also responsible for the making of all the bread everyday and hopes to progress to the next section very soon.
Przemyslaw Szczerbaniewicz (Prem for short!) joined Restaurant 56 in November 2015 as Assistant Restaurant Manager and in September 2016 he was promoted to Restaurant Manager. Prem has worked in some very prestigious culinary establishments’ in the UK including Gidleigh Park and Gravetye Manor to name a few. Together with his team they are delivering a fantastic experience with great service and huge attention to detail.
Slawek joined Restaurant as Head Sommelier at the beginning of 2016. His wine knowledge and attention to detail is a great support to the team. Since he started, Slawek’s main focus has been developing the wine list and discovering exciting new wines from around the world to match Andrew and his Team’s food. His crowning effort as sommelier at Restaurant 56 is the AA Notable Wine List Award for 2017/18.
Chef De Rang
Corina joined Restaurant 56 in August 2016 as Chef De Rang. From day one she has been a great asset to the team, very well organized, driven and motivated. She has a great passion for food, both in her professional and private life as her fiancé is Demi Chef de Partie in Restaurant 56. Corina is always smiling and positive. She has an eye for detail and “can work really enthusiastically as long as there is a chocolate option on the menu”.