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The modern fine dining restaurant will offer a constantly evolving 10 to 12 course tasting menu (or just three or five courses if preferred), with ingredients sourced from British producers, and an extensive wine menu stretching to 400-plus fine wines and Champagnes, plus a number of more affordable options. The theme continues with British crockery and silverware.
“Brought up on a farm you understand from an early age just how good our ingredients are and how important it is to support local producers. As chefs, we have access to some of the finest native produce in the world here in Britain, and I want to continue to celebrate that in every menu,” said Smyth in a statement.
Northern Ireland-born Smyth, who trained under the likes of Alain Ducasse and Thomas Keller, is the only female chef in the UK to be awarded three Michelin stars, at Restaurant Gordon Ramsay, but announced in late 2015 that she would be leaving to concentrate on her own project.
Read what Smyth had to say about taking the plunge on her own when we caught up with her last year.
Smyth was also the mentor for eventual winner Mark Moriarty at S.Pellegrino Young Chef 2015.