Chef Greg Anderson and his partner Rebecca Williams are to open a restaurant with rooms in Holt, Norfolk later this year.
The pair took on the Grade II-listed former Yetman's restaurant site in 2020 and are refurbishing the property to relaunch it as Meadowsweet.
Scottish-born Anderson was head chef at nearby Morston Hall for six years, during which time he retained its Michelin star and won four-AA-rosettes.
Williams was general manager at the restaurant and hotel for five years, and previously worked as general manager at the Ingham Swan in Ingham.
Meadowsweet will feature three overnight bedrooms and an "intimate" 20-cover restaurant serving an evening tasting menu of between five and eight courses five nights a week.
Dishes will be based around local produce, with a grocer, butcher and fishmonger within five minutes' walk of the restaurant, and Anderson plans to work with nearby farms.
He told the Caterer: "There's a great farm locally called Old Hall Farm run by Rebecca Mayhew who has some amazing rare breed meat; Mangalitza pigs, Herdwick sheep, superb dairy and meat from their herd of Jersey cattle. They take so much care in the way they farm it's really inspiring, so I'm hoping to build on that relationship."
The chef added that he was inspired by other small restaurants such as Marc Wilkinson's Restaurant Fraiche in Oxton, Kevin and Jacki Mangeolles' the Neptune in Old Hunstanton, and the Bonwick family's Crown at Burchetts Green.
"I've always found it really inspiring what chefs can create in such small spaces," he said.
It is hoped Meadowsweet will open in late May once refurbishments are completed.