Chef Johnny Stanford is to open a new fine-dining restaurant on Worthing Pier in Sussex this summer.
Manchester-born Stanford, the former head chef at AG's at Alexander House hotel, is set to open Tern on the first floor of the Art Deco southern pavilion of Worthing Pier, known as Perch on the Pier.
Stanford also previously worked as sous chef at Michelin-starred the Pass at South Lodge hotel in Horsham under Matt Gillan. In 2017 he took the reins at Pascere in Brighton as head chef.
The menu at the 25-cover venue will include dishes such as razor clam with elderflower and crème fraiche, English pea with lavender and Riesling vinegar, Jersey royal with smoked roe and wild garlic, lamb with turnip and nettle, Chalk Stream trout with Spring cabbage and horseradish, and strawberry with nasturtium and rape seed.
Stanford said: "My inspiration comes from seasonality and my relationships with suppliers, hearing and seeing first-hand the dedication, passion and effort that goes into creating their products. From wine and spirits to fish and cheese our small island produces some of the best artisan ingredients that I have ever used.
"I've lived in Sussex for almost 11 years now and so much has changed in that time. The food scene has exploded with new independent restaurants opening almost every month, it's been amazing to see."
He added: "I believe that fine dining isn't just for expensive ingredients like lobster, truffles and caviar. It's what you can do with humble ingredients like a cauliflower or peas. Taking something familiar and transforming it into something special is what excites me the most about cooking."