Restaurant 56 opened its doors mid-February 2014 in the picturesque market town of Faringdon, Oxfordshire. The new restaurant offers an elegant and diverse modern British menu using many locally sourced ingredients. Andrew Scott is the new Executive Head Chef joining Restaurant 56 having gained his first Michelin star in the 2014 guide at The Curlew Restaurant in East Sussex. Restaurant 56 has 28 covers whilst the private dining room can host up to 12 covers.
Prior to winning his Michelin star, Andrew Scott spent several years at Mallory Court Hotel, a Relais & Chateaux property with a Michelin star as Junior Sous Chef, progressing his career to L’Enclume in Cumbria and Lords of the Manor Hotel, a Michelin star hotel in the Cotswolds, before returning to Mallory Court as Head Chef.
For a special treat or occasion, Andrew and his team have also created a six course tasting menu with tasting glasses of recommended wines served with each course. This includes dishes such as Foie Gras and Confit of Duck, with Black Pepper Poached Rhubarb, Sweet Wine Jelly and Pistachio Brioche and Pan Fried Red Mullet with Goats Cheese and Pineapple, Pickled Fennel and Shellfish Bisque.
Restaurant 56, Sudbury House Hotel, London Street, Faringdon, Oxfordshire SN7 7AA
01367 241272
For more information click here