Andrew Scott, executive chef of the three-AA-rosette Restaurant 56 at Sudbury House hotel, has announced he will be moving on next year.
Chef Scott has been at the four-AA-silver-star, 50-bedroom hotel in Faringdon, Oxfordshire for five years. His last service will be on 5 January 2019 before he starts his new role with Miele GB as a development chef.
On Twitter he wrote: "I wouldn't change the last five years at Sudbury House and my baby Restaurant 56 for anything, but all good things sometimes come to an end… and it's a real shame when these decisions aren't your own.
"I've worked at an exceptionally high standard all of my career and I'm not prepared to ‘dumb down' my work ethic so it's time to find a new challenge."
Before joining Sudbury House, Scott was head chef at the Michelin-starred Curlew restaurant in Bodiam, East Sussex. He also took part in the 2016 series of BBC Two's Great British Menu, representing the central region.