Nicola Horlick, the investment manager and chief executive of Bramdean Asset Management, is set to open a new café/restaurant in the Barnes village.
Georgina's, named in honour of Horlick's late daughter, will offer casual dining throughout the day before transforming into a destination restaurant by night.
Adam Byatt, the chef-patron of London restaurant Trinity, which holds three AA rosettes, and a regular on Saturday Kitchen, has been brought on board as consultant chef.
The pair have designed the menu, while the kitchen will be overseen by head chef Greig Hunter who spent three years developing Trinity as well as acting as home economist for Byatt's books, which include How to Eat In.
Salads, home-made cakes, biscuits and meringues and freshly made sandwiches, all to eat-in or take-away, will be available from a dedicated deli counter.
Georgina's will offer signature dishes such as grilled sea-bream with harissa and toasted cous cous and warm beetroot salad with nuts and apple vinegar; grilled fish and chargrilled meats from the purpose-built barbecue will also feature heavily on the menu.
Meanwhile, the design of the restaurant has been inspired by Ottolenghi, the Modern Pantry in Clerkenwell and the Viceroy hotel in Santa Monica.
By Neil Gerrard
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