Headed up by executive chef Michael Lecouteur – formerly of Smiths of Smithfield and Bird of Smithfield –the new menu offers a modern British twist with starters such as Colchester rock oysters with red wine shallot vinegar and cucumber; Orkney Isles scallops, smoked haddock, spinach and chive butter; wild New Forest mushrooms on brioche with broccoli purée and creamed potato.

Mains feature Cornish seabass with hand-rolled macaroni, brassicas and squid ink; to twice-cooked pork belly with ‘a whole lot of apples & crackles’; and Tydenham Farm duck with pink grapefruit, carrots and sesame.

Lighter bites are available, too, with the introduction of gourmet bar snacks – smoked salmon Scotch egg, pulled pork sandwich, fried Sussex halloumi.

The establishment also offers a terrace, wine shop, private dining room and art gallery.