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Sudbury House - Restaurant 56 - Creedy carver duck confit spring roll, maple glazed chicory, orange, walnut

Sudbury House Hotel chef to appear in Great British Menu

“A real challenge”; Andrew Scott to appear on BBC2’s Great British Menu at 7.30pm, w/c 26th September
Andrew Scott, Executive Head Chef, Sudbury House

"I’m sworn to secrecy"

Michelin-starred Head Chef Andrew Scott from the Sudbury House Hotel near Farringdon has been selected to be one of the competing chefs taking part in this year’s series of BBC2’s Great British Menu.


Andrew joins 23 of the country’s other top chefs who will fight it out for the chance to cook at the ultimate banquet. This year’s challenge is to create a series of dishes that honour Her Majesty, Queen Elizabeth II’s ‘Great Britons’; everyday people who have been recognised and rewarded for their actions on the Queen’s birthday and New Year’s honours list throughout the years.

Andrew, who hails from Banbury, oversees two restaurants at the Sudbury House Hotel, the award-winning, fine dining Restaurant 56 and the innovative Magnolia Brasserie. He competes against two other chefs from the Central region in instalments which will air in the week beginning the 26th September.

Sudbury House - Restaurant 56 - Crisp honey veal sweetbread, charred leek, pickled turnip, earl grey puree


“Taking part in the series is a real challenge and very demanding for chefs who have to be hugely creative and inventive as well as demonstrating exceptional skills,” says Andrew. “You are competing against some of the country’s best known chefs and are judged by high profile previous winners, so the pressure is on. My style of cooking is modern British with a twist of nostalgic memories, so I felt confident that I could do justice to the theme of the series. Of course I’m sworn to secrecy as to how I got on – you’ll have to watch to find out!”


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