Chef Mark Ellis is to launch his second venture in the space of a year within the Plassey holiday village near Bangor-on-Dee in Wrexham.
Shippon by Mark Ellis is undergoing refurbishment to become a restaurant and wine bar. It will feature a central bar, lounge and wine tasting room.
It will join Ellis' debut restaurant, Allium in Cheshire, Chester, which opened in February 2017. Allium has five rooms, a kitchen garden and a bar stocking more than 30 gins.
The menu at Shippon will be inspired by Allium's formula, with a main menu and a signature experience menu featuring dishes with nods to the Welsh heritage of Wrexham.
The design will highlight the original features of the former milking parlour, built in 1902, which include glazed walls, drinking troughs, brick arches and parquet floors.
Ellis, who represented the North West in two series of the BBC's Great British Menu
John and Sarah Brookshaw, owners of the Plassey, said: "We are delighted to be working with Mark Ellis on his new business venture. We always strive to offer our customers the highest of standards and a truly unique experience, whether it is visiting for a few hours, a day out or a stay at our holiday park. Mark's fantastic culinary background was exactly what we were looking for in a partnership to provide a top fine-dining experience in our area."
The opening date is yet to be announced.
Ellis, originally from the Wirral, started his career working in local restaurants before joining Simon Radley's brigade at the Chester Grosvenor. After leaving to embark on a 'cooks tour' of the UK, he returned to take on the role of head chef at Rowton Hall, Chester, before moving to the 1851 restaurant at Peckforton Castle in 2007, where he stayed for nine years.
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