Brucan Pubs is set to relaunch the Greyhound in Finchampstead, West Berkshire, on 20 August.
The pub will be the group's third site with more openings to come over the next 18 months.
The Greyhound was previously a Greene King pub, but closed last year after being hit by lockdown restrictions.
The menu will be seasonal and focus on British game, meat and fish, overseen by head chef Andrew Sage, formerly sous chef at Mosaic Hotels. Dishes will include a half-dozen Porthilly rock oysters with shallot dressing, Brixham King scallops with burnt butter, and Portland hogget shepherd's pie with grilled cutlet.
The menu will also include 45-day-aged native and rare breed steak, and beef Wellington for two. Fish will be wild, sustainable and British, and sourced from day boats on the south coast.
Sommelier Michael Wrist-Knudsen will oversee a wine list that will include English wines and fine wines by the glass.
In a few weeks the team will open Goswell & Bird's, a traditional village store located next to the pub, that will focus on British seasonal produce and champion small producers and regenerative farming. It will offer rare-breed meats, fresh bread, and seasonal fruit and vegetables, as well as a daytime café menu for breakfasts and light lunches.
Brucan Pubs was founded in 2018 by James Lyon-Shaw, former operations director at bar and restaurant group ETM, and Jamie Dobbin, former head chef at the Club at the Ivy (pictured).
The pair operate two other pubs under the Brucan Pubs umbrella: the Greene Oak in Windsor and the Drumming Snipe in Mayford, Surrey.