Chef Lee Westcott will open his new restaurant on the historic Netherwood Estate in mid-January 2019.
The 46-cover Pensons on the Herefordshire/Worcestershire border will be a collaboration between the former Typing Room chef and Peta Darnley, whose family owns the estate.
Westcott will draw his inspiration from the estate and surrounding countryside using its produce to create à la carte and tasting menus.
The chef said: "I'm incredibly excited to immerse myself in this new project, where the team and I will fully utilise the abundance of produce that the Netherwood Estate has to offer, alongside what we are growing in the Pensons' kitchen garden.
"Working with the seasons has always been of huge importance to how I approach my menus and working alongside the team of gardeners, farmers and the gamekeepers on the estate will be very beneficial in continuing this approach. The inspiration for us all is the countryside around the restaurant."
Ingredients to be sourced from the estate and kitchen garden will include cold-pressed rapeseed oil, honey, meat, game, apple juice, cider and fruit and vegetables.
Westcott will also collaborate with local producers and artisans to create a network of suppliers while fish and shellfish will be sourced from the west Cornish coast.
Example dishes from the menu include Jerusalem artichoke, cod and truffle; lobster, celeriac, apple and kale; beef tongue, turnip, chestnut and watercress; lamb, turnip, potato and onion as well as beetroot, chocolate and blackberry.
The restaurant itself will be housed within former farm buildings dating from the 15th century onwards.
Accommodation for guests will be provided in the grade II* listed medieval hall house the Hyde and former hunting lodge the Freeth.