The event, which will be held at Surrey’s Wiremill, will focus on how sustainability and homegrown products affect the taste of dishes.

Heading up the kitchen team is Jason Rowlands, co-director and head chef of Yummy Pub Co.

Jason said: “When Gregg approached us to take part in his tour, we jumped at the idea. He is an expert on fresh foods and sustainability, which is part of our ethos.
 
“I’ve been very lucky throughout my career, having had the chance to work with and learn from some incredibly talented people. This is a central element in how we operate in our pubs – sharing knowledge and experience.”

The starter will be made by Jason himself; a butternut veloute with a beetroot sponge and pickled vegetables, followed by a crispy cod fish and chips dish by former Michelin-star chef Joe Prudanes. The main course, cooked by James Peck, will feature Gresham duck livers and a quail scotch egg, whilst dessert, made by Drew Melville, will be a guilty pleasure of brown butter crème bruleè.

Yummy operates six pub businesses; The Grove Ferry in Canterbury; The Somers Town Coffee House in Euston; the Gorringe Park in Tooting; the Wiremill near Lingfield Surrey, the Victoria in Mile End and its most recent acquisition, the Daniel Defoe in Stoke Newington – soon to launch as the Stoke Newington Tea House.