Bringing with him a “wealth of experience,” Gray has held positions at top restaurants, including Le Manoir aux Quat’Saisons,
 Gary Rhodes’s Twenty-Four, Four Seasons Park Lane and Skylon.

Open to non-members on Friday, Saturday and Sunday evenings, the new menu - overseen by Gray himself - features seasonal, locally-sourced produce.

Combining modern British dishes with more “traditional East-London fayre,” guests can expect: pessed duck liver and Lincolnshire smoked eel terrine with piccalilli; roasted octopus, fennel, cucumber and herb dressing; and beef short rib with salt baked celeriac, bone marrow and ale braised onions.

Gray said: “The design of the bar, restaurant and terrace is of quality, simplicity and elegance, and our new menus reflect this.

“I’m proud to be showcasing a menu that is not transient in trends or fads, but worked up from core foundations of consistency and honesty.”