Chef and restaurateur Terry Laybourne is to act as a consultant on the planned Bistro at the Lakes distillery in Cumbria.
The casual bistro and bar, at what is to become England's largest whisky distillery, will be housed in the converted Victorian model farm that will also have outside heated seating within the distillery's courtyard.
Laybourne, who operates the Newcastle-based 21 Hospitality Group, was the first chef to bring a Michelin star to north-east England in 1992, an accolade he and his 21 Queen Street restaurant held for nine years, before he changed focus to develop a string of more casual bistro-style eateries. In 1999 he received an MBE for his contribution to the restaurant industry and tourism.
The new bistro and bar will be run as a vibrant, casual eaterie, seating a total of 130 inside and out, and will be open from 11am until late, catering for the expected 55,000 visitors to the distillery per year.
Diners and visitors will be able to view the distillery's handmade copper stills producing the Lakes single malt, Lakes gin and Lakes vodka, with nearby views that show the River Derwent and Bassenthwaite Lake.
Laybourne said: "We're aiming to create something genuinely unique, a bistro that will take its food and service seriously, a venue we hope will become one of Cumbria's most popular destinations.
"We want to keep our visitors stimulated and so the menu will be constantly evolving to reflect the seasons and the local produce available. The bistro will aim for a relaxed, lively daytime and evening service with a front of house team focused on offering diners a great experience."
The bistro will also house the distillery's boardroom, a stylish private dining area for 30 people where the casks of maturing whisky can be viewed. The area will be host to the distillery's Connoisseurs' and Founders' Club events, but may also be hired for special occasions including corporate meetings or weddings.