Abingdon Living Jan - Feb 2020

Sam Cary appointed
head chef at Sudbury House
ADVERTISING FEATURE
Faringdon-based 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 will launch his new menus in the new year, working closely
with local suppliers and the local community. He has already
signed up Pat Thomas, a local Farindgon-based butcher a the
restaurant and hotel’s major meat supplier.
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
can’t 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.”
www.abingdonliving.co.uk | 15