Simon Rogan has doubled the size of Aulis, his research and development project at L'Enclume in Cartmel, Cumbria.
Building work, which started in September, is now complete, and Aulis will re-open on 23 November 2013.
The improvements include a new roof, flooring, extraction and air conditioning systems. Aulis has a range of new equipment including a fermentation chamber, centrifuge, freeze-dryer and continuous vacuum pump, as well as other apparatus to aid research on rapid age-drying, no-cook vegetable purées, and lactose-free cheeses, among other innovations.
The renewed Aulis also has its own distinctive glassware and crockery, and is a more self-contained space, akin to a mini-restaurant. There is more workspace, and the customer area has been enlarged, with its counter for up to six guests.
The extra facilities and equipment are required to accommodate a bigger team that is needed to cope with the extra creativity required for Rogan's new restaurant in Claridge's, opening in 2014.
Dr Chet Sharma, a noted physicist from the University of Oxford, has been appointed to head up research and development at Aulis. He joins Rogan's team of chefs, growers and foragers to increase and diversify the effort.
Rogan said: "Research and development drives everything we do. Our aim is for Aulis to be at the creative forefront of research in every aspect of food, from the work done at the farm, right through to the actual dishes we serve in all of our restaurants. Strengthening our capabilities through Chet's appointment and expansion of our facilities are an important investment in the future direction of our restaurants."
Aulis, which opened in 2010, is named after a former staff member, chef de partie Aulis Lehtimäki, who had worked with Rogan for 10 years, but who sadly passed away a few years ago.