MasterChef: The Professionals finalist appointed Head Chef at award-winning Restaurant 56

Nick Bennett, a former finalist on the BBC’s MasterChef: The Professionals has been appointed as the new Head Chef at Restaurant 56, the award-winning, fine dining restaurant at Sudbury House in Oxfordshire.


Announced as part of the planned expansion of the team, the appointment will be Nick’s first head chef position in his impressive career, while long term friend and colleague, Andrew Scott has been promoted to the role of Executive Head Chef, overseeing the running of both Restaurant 56 and the hotel’s other restaurant, the Magnolia Brasserie.


Originating from Leamington Spa, Nick trained at Stratford upon Avon College before joining Mallory Court in Warwickshire. Following a four year stint under the watchful eye of Simon Haigh, Nick took the decision to follow Andrew to The Curlew Restaurant in East Sussex, where the pair successfully retained a prestigious Michelin star.


After a rewarding 18 month stint at The Curlew, Nick and Andrew decided to take on an all new challenge, as they combined once more to lead a team at a brand new venture, Restaurant 56, early in 2014. A project that saw Nick and Andrew complete everything from the formulation of a completely new menu to building relationships with some of the finest suppliers in the country, the transformation of the restaurant was almost unrecognisable. The duo were rewarded for their hard work in October 2015 when Restaurant 56 was awarded three AA Rosettes, putting it among the top 10% of dining establishments in the country. Since then, Restaurant 56 has also been awarded the Oxfordshire Restaurant of the Year in both 2015 and 2016.


On his promotion from Sous Chef to Head Chef, Nick comments:


“I am extremely proud and excited to be promoted to Head Chef of Restaurant 56. 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. “


Executive Head Chef, Andrew Scott adds:


“This is natural progression for Nick he’s been my Sous chef for 5 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.”


For further information on Restaurant 56, please visit or follow @56_Restaurant and @TheSudburyHouse on Twitter.