Sudbury House Hotel has today announced the appointment of Sam Cary as head chef of Magnolia Restaurant, its relaxed restaurant serving modern British food with classical roots.
Cary, who has worked in some of the UK’s most well-known and highly acclaimed restaurants, will also oversee all of the food and beverage operations in the Faringdon-based hotel, including in-room dining, conferencing, events, weddings and private functions.
He will also be responsible for menu development within the hotel’s new luxury spa which is due to open in late 2020.
The Chippenham-born chef joins from Whatley Manor Hotel and Spa in Wiltshire and has a wealth of experience working in both Michelin and AA Rosette accredited restaurants and hotels in the UK. Previous restaurants include two Michelin-starred The Hand and Flowers, in Marlow; Lucknam Park Brasserie at Lucknam Park Hotel, a 5 AA red star luxury hotel and spa; and The Old Bell Hotel, a two AA rosette accredited restaurant Malmesbury. Cary also spent two years working in Australia at the highly acclaimed Bentley Restaurant & Bar, and Cirrus Dining in Sydney.
Magnolia Restaurant, which recently revised its dining experience, has the potential to seat 100 diners and includes an extensive terrace area for al fresco dinning. Service includes breakfast, lunch and dinner for residents and guests to the hotel.
Cary said: “I’m super excited to join the team and aware of standard of food our guests expect. The new challenge will give me the opportunity to cook some old favourites, whilst having a bit of fun with some new dishes.
“I’m going to use the next few months to learn about our guests, local suppliers and the team, with a view to launching some new menus in the new year. Christmas is already looking busy so I cant wait to get going.
“My style of cooking is very much about creating hearty dishes that are packed full of flavour. I want our guests to pick anything off the menu with the confidence that it’s been created and presented with care.”
Ronan Hunter, general manager at Sudbury House Hotel, added: “We are very pleased to welcome Sam to the team. He is a very talented chef who is keen to help us build upon our existing reputation. What is great about Sam is that, not only is he incredibly talented, but also has experience of cooking at elite level across all areas of our operation, whether it’s a dinner for a table two, right the way through to a wedding of up to 200.”
