André Garrett's new restaurant is to be called André Garrett at Cliveden and will open on 18 November.
Garrett was appointed executive head chef at the five-star Cliveden country house hotel in Berkshire in August this year. He was previously head chef at Galvin at Windows on the 28th floor of the London Hilton Park Lane.
The restaurant will be open seven days a week and dishes on the menu are expected to include:
Ballotine of Cotswold white chicken, foie gras, Cumbrian ham, and roasted celeriac, golden raisins, cob nuts;
Tartare of south coast mackerel, black radish, smoked eel beignets, pickles;
Line-caught Cornish seabass, on the bone, squid, razor clams, potato and parsley emulsion;
West Country venison ‘Grand-Veneur', saddle, braised shoulder pithivier, watercress;
Dorset buttermilk pannacotta, marinated pineapple, meringues, lemon balm;
Hot banana and peanut soufflé, popcorn ice cream.
After starting his career in 1989 as a commis chef at Hunstrete House Hotel near Bath, Garrett moved to London three years later to join Nico Ladenis, working across his three award-winning restaurants: Simply Nico, Chez Nico and Nico Central, where he became head chef. In 1998 he was appointed sous chef at the Dining Room, an independent restaurant at the five-star Landmark Hotel.
Garrett joined Chris Galvin in 2000 at the one-Michelin-starred Orrery in Marylebone, where, after one year, he was promoted to head chef.
In 2002 he won the Roux Scholarship and as a result spent a year at Guy Savoy in Paris, before moving back to the Orrery.
Garrett was appointed head chef in 2006 of Galvin's newly launched Galvin at Windows Restaurant & Bar, where he went on to be awarded his first Michelin star in 2010.
Commenting on his appointment at Cliveden in August, Garrett said: "Ever since I was a young man starting out in this amazing trade, Cliveden was the place to be outside of London.
"As soon as I visited I knew that I wanted to be a part of this new era. I am really excited to be joining the team, launching the new restaurant and placing Cliveden firmly back on the gastronomic map.
"My seven years at Galvin at Windows have been so fulfilling in many ways and, even though leaving is sad, I am happy that I am leaving behind a strongly built ship. Chris [Galvin], Jeff [Galvin] and Fred [Sirieix] have been great role models and I know that I have the knowledge, patience and drive to go forward and succeed."