Andrew Scott has promoted chef Nick Bennett to head chef of his three-AA-rosette restaurant, Restaurant 56, in Sudbury House Hotel, Faringdon, Oxfordshire.
The appointment, which is Bennett's first head chef position, follows recent expansion in the kitchen team and continuous growth at the restaurant. Scott will take up the role of executive chef.
Bennett trained at Stratford-upon-Avon College before joining Mallory Court in Leamington Spa as junior sous in 2007, working under Simon Haigh. It was here that the foundations were laid of the friendship between Bennett and Scott, who was eventually promoted to head chef of the hotel
In 2012, Bennett took on the role of sous chef at the Curlew in Bodiam, East Sussex. During that time, the restaurant retained its Michelin star.
While working at the Curlew, Bennett won the Sussex Young Chef of the Year award 2013/14. He won with a menu of: Rye Bay scallops with a butternut squash and Olde Sussex Cheddar garnish; loin of venison with spiced blackberries; and a dessert of poached and roasted Sussex pear.
Bennett and Scott's working relationship strengthened when they both joined Restaurant 56 in 2014. The following year, the restaurant was awarded three AA rosettes.
Last year, Bennett got to the final round of the BBC One show MasterChef: The Professionals alongside Mark Stinchombe and Scott Barnard. He narrowly missed out on the title to Stinchombe.
Bennett said: "Having worked with Andrew for many years, I have learned so much and I am looking forward to taking on the new challenge in my first role as head chef. Andrew and I will continue to cook together and develop new ideas for the menus. I am excited to run the kitchen and to be involved in all proceedings at the restaurant. "
Scott added: "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."
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