Sudbury House hotel has appointed Sam Cary as head chef of its Magnolia restaurant following the departure of Nick Bennett.
Bennett left the four-silver-AA-starred, 50-bedroom Oxfordshire hotel earlier this month to take up the position of head chef at Old Downton Lodge in Ludlow, Shropshire.
Chippenham-born Cary joins from Whatley Manor Hotel & Spa in Malmesbury, Wiltshire, where has had been a junior sous chef for the past two years. He also previously worked as a demi chef de partie at Tom Kerridge’s Hand & Flowers in Marlow, Buckinghamshire, and as a commis chef at Lucknam Park in Colerne, Wiltshire.
In his new role Cary will oversee all food and beverage operations in the Faringdon hotel, including in-room dining, conferencing, events, weddings and private functions. He will also be responsible for menu development within the hotel’s new luxury spa, which is due to open in late 2020.
The hotel revamped its F&B offering earlier this year, shifting the focus of the three-AA-rosette Restaurant 56 onto afternoon teas, special events and private functions, with the more informal two-AA-rosette, 100-cover Magnolia restaurant becoming its main dining space.
Cary said: “I’m super-excited to join the team and aware of the standard of food our guests expect. The new challenge will give me the opportunity to cook some old favourites, while having a bit of fun with some new dishes.
“I’m going to use the next few months to learn about our guests, local suppliers and the team, with a view to launching some new menus in the new year. Christmas is already looking busy, so I can’t wait to get going.”
Ronan Hunter, general manager at Sudbury House, added: “We are very pleased to welcome Sam to the team. He is a very talented chef who is keen to help us build upon our existing reputation.”