Chef Adam Handling is to open a sustainability-focused restaurant and pub with rooms in Old Windsor, Berkshire, on 17 May.
The establishment, named the Loch & the Tyne, will be the first project outside London for the chef.
Handling, whose other restaurants include the Frog by Adam Handling in Covent Garden, has named two of his existing team as co-chef proprietors: Jonny McNeil, head chef at Adam Handling Chelsea, and Steven Kerr, group executive chef at Adam Handling Restaurant Group.
The Loch & the Tyne pub will open seven days a week and serve zero-waste snacks and dishes such as haggis made with the whole lamb and Handling's signature cheese doughnuts.
Though the full restaurant menu is yet to be revealed it will include a take on Balmoral chicken with foraged wild garlic and black truffles, and a traditional Sunday lunch.
"Without the strength and versatility of my incredible team, I wouldn't have even been able to open anything this year, let alone this absolutely stunning pub," said Handling.
"I've always dreamed of having a pub as part of the group and to have Steven and Jonny, who have both worked with me for such a long time, at my side is such a great feeling. They aren't just my team, they're my best friends and have helped me to build my restaurant group.
"To be able to make them co-chef proprietors is the most exciting and rewarding feeling in the world. I'll be visiting them every Sunday for a roast and a pint!"
As with Handling's other restaurants, the pub will have a focus on sustainability. The site includes its own vegetable gardens and orchard, an area for composting biodegradable waste, and solar panels to reduce energy consumption.
Handling's restaurants include Adam Handling Chelsea at the Belmond Cadogan Hotel and Eve Bar, beneath the Frog.
Photo: courtesy Hazel Thompson