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.
Sergio Martinez joined Restaurant 56 in December 2014 as a Restaurant Manager, bringing a wealth of knowledge and experienced having worked in some of the U.K’s top establishments; Restaurant Sat Bains, Gidleigh Park and Danesfield House to name a few. Sergio has created a casual yet highly informative style of service, and his passion for the job is reflected in the unique wine list.
Assistant Restaurant Manager
Przemyslaw Szczerbaniewicz (Prem for short!) came from Gravetye Manor in November 2015, joining Restaurant 56 as Assistant Restaurant Manager. Having previously worked together at Gidleigh Park with Sergio, it was an easy decision to team up again and bring their immaculate service and vast knowledge together again.