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 as 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.”
We are delighted to announce plans to launch a new luxury spa within the grounds of the hotel.
Following a successful planning application, the Spa will feature swimming and vitality pools, sauna and steam facilities, six treatment rooms, lounge and dining area, and a state-of-the-art gym. It will be open to members and residents of the hotel.
Due for completion in late 2020, the new facility will have a covered connection to the existing facilities at the hotel and has been designed to blend into the landscaped grounds and compliment the mix of buildings within the Faringdon Conservation Area.
Our original 18th Grade 11* listed Sudbury House was extended in the late 20th century to create a 50-bedroom hotel. In the last four years, the property has been completely refurbished and new dining facilities have been created together with extensive terraces and landscape gardens.
Ronan Hunter, general manager, at Sudbury House Hotel, said: “Sudbury House Hotel has a history of developing new opportunities to meet the changing demands of our loyal guests with the facilities and services they have come to expect.
“The Spa will provide extensive leisure opportunities to both the local residents and guests staying at the hotel.
“The introduction of a luxury spa to our offering is the natural next step for the property and reflects our ongoing pursuit of service excellence and desire to enhance the customer experience.”
Magnolia Restaurant has introduced a gluten-free pizza and beer range to its menus - meeting the growing demand for specialist diets.
Guests at the restaurant will now be able to enjoy gluten-free hand-rolled pizzas, cooked in a wood fired Gosney Pizza oven.
Guests will be able to have a variety of special pizzas, these range from a chorizo and harissa pizza, a prosciutto and mushroom pizza, or right the way through to traditional cured ham and pineapple pizza.
In addition, the restaurant has teamed up with First Chop Brewery in Manchester to offer a selection of gluten-free and vegan beers. The beers, which actually finished at the top of a blind tasting of 25 beers, include Sup Session IPA, Jam Mango Pale Ale, and a Pod Vanilla Stout.
The new items will sit alongside the usual a la carte and set menus offered at the restaurant.
“We’re proud to say we are able to make some incredible pizzas and are pleased that we can extend our range to suit those with specialist diets too. We
also have a number of other gluten-free options on the menu and my team & I are always happy to adapt other dishes to suit dietary requirements.
“The beers are fantastic. We initially chose them purely for their taste whilst carrying out a blind judging. The fact that they are gluten-free was
actually a very pleasant bonus!”