Andrew Scott, executive chef at Sudbury House’s Restaurant 56, talks awards

In less than two years, Restaurant 56, part of the Sudbury House Hotel, has gone from ruins to rosettes. The new owner took over a tired, old fashioned, low end, three-star hotel which certainly did not have a reputation for quality food. I first visited the Faringdon hotel for an interview in November 2013, and soon bought into the management team’s vision for both the hotel and the proposed new Restaurant 56.

By the time I had worked out my notice as head chef at The Curlew in East Sussex, I had already started filling in the new blank canvas in terms of creating something extraordinary for fine dining. Joining Sudbury House and developing Restaurant 56 has been one of the most exciting challenges of my career to date.

Whilst the Grade II listed building underwent a complete refurbishment, leaving me to plan my new kitchen, I urgently needed to evaluate the skills of the brigade I had inherited and decided to strengthen my team to start the challenging task of establishing a restaurant with a reputation for excellence.

My passion is British food. I love evolving classic combinations with a contemporary edge. However, I don’t follow fashion for the sake of it; I draw on years of experience gained working with some of the finest chefs in the country. My menu is a true labour of love, reflecting the elegance and diversity of mainly locally sourced ingredients, allowing our diners to delve into a unique and unforgettable taste experience.

Raised in Banbury, it is good being back in my home county. Winning a cookery competition at the age of 13, one of the judges recognised my desire to enter the industry. Offering me a job washing up, I worked hard to become an integral part of his team, initially helping out on the garnish section. By 16, I enrolled on a three-year hospitality and catering course at North Oxfordshire Catering College, while continuing to work part-time at the hotel.

Working as an apprentice for four years under Simon Haigh at Mallory Court in Warwickshire, I was taught indispensable techniques, the benefits of selecting seasonal produce and what it takes to run a fine kitchen as a respected head chef. Some years later I returned to work at Mallory Court, this time as head chef. In the intervening years, I worked at Lords of the Manor and spent eight months under Simon Rogan at L’Enclume, and at 29 was head chef at The Curlew. My hard work there paid off when I was awarded a Michelin star in the 2014 guide. However, I needed a new challenge and knew immediately that Restaurant 56 would provide me with that.

Winning the 3 AA Rosettes recently was therefore fantastic news. By continually striving for perfection, our restaurant is receiving the acclaim we had hoped for. However, we are not complacent. These awards are our starting point and the motivation to take our restaurant even further. Above all, we love to see our customers returning and recommending us.

To celebrate we are hosting a Bauget-Jouette Champagne Dinner on Saturday, November 7. A five-course tasting menu in Restaurant 56 with Champagne to complement each course. The formal dinner will include wine experts, seated at each table of 8-10 guests. £99.95 per person. Call now 01367 241272. www.restaurant56.co.uk.