From developing an enduring respect for the bounty of each season in the organic gardens of Le Manoir to collaborating with renowned chef Daniel Boulud in New York, British-born chef Andy Bennett has stayed true to his roots, whether in the UK or abroad. After beginning his kitchen career as a teenager at local inns in his native Winchester, England, the young chef took a culinary sabbatical to explore the cuisines of France, Italy, Spain and Greece. Informed by his travels, Bennett returned to England and took a position under chef Raymond Blanc at the esteemed Le Manoir aux Quat’ Saisons in Oxford. There, he gained an appreciation for fresh, local, quality ingredients that still informs his approach to dishes – a simple, but sophisticated method, which allows the integrity of each component to stand out and not be muddled. In 2002, Bennett moved to New York City to work for renowned chef Daniel Boulud at his flagship restaurant Daniel. Most recently, Bennett worked through the development, opening and first year of Rouge Tomate, an eco-friendly and health-conscious restaurant that was awarded both a Michelin and a New York Times star in 2009. In early 2010, Bennett moved to the DC area to begin work with Lyon Hall. His classic training and worldly experience shines in the kitchen’s attention to detail and vibrant, yet comforting take on classic French bistro fare.Bennett’s monthly farm dinners at Lyon Hall celebrate this community connection and dedication by focusing on one seasonal ingredient harvested at the peak of flavor by an area farmer.