Specialising in modern European cuisine, the all-day menu is inspired by new techniques Lloyd has picked up on his travels, with dishes such as: fallow Carpaccio; crispy octopus; spiced guinea fowl with smoked aubergine; and duck tagine.

Open for brunch through to dinner, sustainability lies at the heart of Pomona’s restaurant and bar, with Lloyd enforcing a strict no plastic packaging, cling film or straw rule.

He said: “I’m hugely excited to start this new chapter in my career. Pomona’s is a wonderful neighbourhood restaurant with an incredibly loyal following.

“The new menu takes inspiration for some of the best dishes I have encountered on my travels, with exciting combinations and bold flavours.”

Lloyd joins with vast experience, having worked in kitchens including: River Cottage Canteen; St Mellion International Resort (Cornwall); The Cleave Inn (Devon); and development executive for Miele.

He has also presented TV shows Market Kitchen and the Food Network, and is an “experienced forager and wild food expert.”