Bird of Smithfield, the first sole venture from Alan Bird, is to be the first restaurant to serve caviar harvested in the UK.
The restaurant, which opens next month, will incorporate the North Devon farmed caviar on its British seasonal menu.
Former Ivy chef Bird left the company to set up his own operation last August. Operating over five floors of a Georgian town house, Bird of Smithfield will include a restaurant, lounge bar, a basement cocktail bar, private dining room and a roof terrace overlooking the towers of the old market.
The restaurant's menu will be "British with a twist" with dishes aiming to explore the influence British food has had both historically and presently.
The caviar featured is sourced from a farm in North Devon which employs a ‘flow through' fresh water system, claimed to produce a better tasting product that the temperature controlled ‘circulation farms' favoured on the continent.
Bird said: "I am honoured to be the first chef in the UK to incorporate British farmed caviar into my menu at Bird of Smithfield.
"Never before has caviar been produced in British waters and been made available in the retail and commercial marketplace. The ability to source top quality homegrown ingredients aligns perfectly with our efforts to work with the very best specialist producers from around the UK."