Chef Andrew Scott has officially opened the new Restaurant 56 at the Sudbury House hotel in Faringdon, Oxfordshire, two months after his move to the newly-refurbished site was announced.
Having left the Curlew in East Sussex in December, for which he won a Michelin star, Scott has developed a new menu focusing on classic British ingredients with "refined twists", at the 28-cover restaurant in the three-AA-star, 49-bedroom hotel.
Dishes include grilled fillet of mackerel with a parsley and horseradish crust; dressed coronation crab with compressed apples, pickled radish, and caraway biscuits; pigeon carpaccio; fillet of halibut with roasted scallop and lemon and chervil gnocchi; and crispy belly of pork with cauliﬂower textures, prune puree, dry Sherry and crème fraiche sauce.
Scott has also created a six-course tasting menu, with accompanying wines from the restaurant's selection of old and new world varieties, including local vintages, such as a white wine from Coleridge Hill, Gloucestershire.
Prior to the Curlew, he has also worked at Mallory Court Hotel in Leamington Spa, firstly as a sous chef and then returning several years later as head chef; the Lords of the Manor, Upper Slaughter, Gloucestershire; and Simon Rogan's flagship restaurant L'Enclume, Cartmel, Cumbria.
Restaurant 56 is part of an ongoing refurbishment of Sudbury House Hotel, whose original buildings date from the 19th century and are Grade-II listed.