Chewton Glen executive chef Luke Matthews is to take over Jumeirah Carlton Tower's Rib Room restaurant on Monday as part of a week-long residency at the London hotel.
Matthews will be working with Jumeirah executive chef Simon Young on the pop-up, which runs from 8-14 October, recreating Chewton Glen's countryside culinary experience in the capital.
The pair will be using produce grown in Chewton Glen's kitchen garden to deliver dishes from the New Forest hotel's Dining Room menu, including: barbecued cauliflower heart, smoked rosary goats' cheese, almond and Winchester watercress; Jurassic coast veal, tomato fondue, oregano and tempura courgette flower; twice-baked Emmental soufflé; and Thai lobster curry with coconut rice.
Young said: "Chewton Glen is my favourite hotel outside of London, due to its authentic British countryside roots. The fact that the team source fresh ingredients from their own kitchen garden is refreshing, and I'm looking forward to working with Luke to share an unforgettable pop-up experience with our guests."