Former Sorella chef Hugo Guest is to open a hotel, restaurant and 15-acre smallholding in Devon in March 2021.
Glebe House has been run as a B&B by Guest's parents since 1980, and now he and his wife Olive are transforming it into a food and experience-based guest house.
The renovated property will include five guest bedrooms, an annexe, 30-cover restaurant, tennis court, swimming pool, and a small farm with livestock.
A poly tunnel will be used to grow vegetables and edible flowers for the kitchen, and the team will run cookery classes in an on-site bakery and charcuterie room.
Having spent eight years in the City as a reinsurance broker, Guest recently retrained as a chef for six months at Ashburton Cookery school and worked as a chef de partie at London restaurants including the Marksman and Robin Gill's Sorella.
He will run the kitchen with chef Sam Lomas, formerly head chef of Tide/Llanw on Anglesey, with a menu celebrating local produce with a nod to Italian cuisine.
Dishes will include salt haddock and egg yolk ravioli with leeks and roasted bone butter sauce; côte de boeuf with heritage tomatoes and anchovy; and strawberry and elderflower custard tart.
Booking lines have gone live this month ahead of Glebe House's opening on 15 March 2021, with room rates starting from £129 a night.
Main image credit: George Chesterton Room illustrations: Studio Alexandra