Chef Adam Handling is set to open his first venue outside of London – The Loch & The Tyne – a restaurant and pub with rooms in the countryside of Old Windsor.

Following a difficult year for the hospitality industry, Handling intends to make the property one of the most sustainable pubs in the UK, complete with luxury bedrooms for overnight guests.

The chef has named Group Executive Chef Steven Kerr and Jonny McNeil, Head Chef at Adam Handling Chelsea as Co-Chef Proprietors.

Rooted in ‘Sustainable British Luxury’, the property will encompass a traditional British pub, a sustainability minded restaurant and two bedrooms that blend history and luxury. The site will also include its own vegetable gardens, orchard, flowerbeds, an area for composting biodegradable waste from the kitchen and solar panels to reduce electricity consumption.

The pub will showcase a thoughtfully-curated list of local craft beers and wine, meanwhile, pub snacks will be an exercise in luxurious sustainability, showcasing the chef’s commitment to minimising food waste and creating quintessentially British zero-waste dishes.

The team will be utilising the whole lamb, including the offal, to make haggis for a Haggis scotch egg. It is also within the pub where guests will find the chef’s signature snacks including Chicken Butter served with warm Newcastle brown ale sourdough, alongside Cheese Doughnuts.

As well as signature favourites from over the years, including Mother, Lobster Wagyu and The Frog E1’s Mac & Cheese, guest dining at the restaurant will find some new additions from Kerr and McNeil’s fresh country inspiration, created by utilising the vegetable gardens that have been designed for a constantly-changing sustainable menu.

Although the full menu is yet to be revealed, guests can expect seasonal British produce, including a take on Balmoral chicken, with foraged wild garlic and black truffles. Sunday Lunch will entail Beef Wellington, horseradish and smoked hispi cabbage, paired with English wines, while desserts will include a trifle inspired by McNeil’s grandmother.

The restaurant interiors will reflect the history of the building and the local area. Originally two gamekeepers’ cottages, wood will play a huge part in the design along with characterful accents of brass and copper. This more traditional style is juxtaposed with some of the chef’s favourite modern art pieces.

As part of the launch Handling and the team have also designed bespoke packages, including the Gastronomic offer, which provides a two-night stay, lunch or dinner in both Adam’s flagship restaurant The Frog in Covent Garden and The Loch & The Tyne, as well as a private chauffeur to take guests to and from each of the locations.

Room packages include breakfast and a number of countryside extras, such as full access to the gardens and the option to take one of the Nespresso Velosophy bikes (made using recycled coffee capsules) for a spin round the local area.

Handling has also teamed up with Estrella Damm to create an eco-beer garden which will incorporate solar-panelled phone charging points, blankets made from recycled materials, hot water bottle covers and table décor using homegrown herbs.

“Without the strength and versatility of my incredible team, I wouldn’t have even been able to open anything this year, let alone this absolutely stunning pub,” comments Adam Handling.

“I’ve always dreamed of having a pub as part of the group and to have Steven and Jonny, who have both worked with me for such a long time, at my side is such a great feeling. They aren’t just my team, they’re my best friends and have helped me to build my restaurant group. To be able to make them Co-Chef Proprietors is the most exciting and rewarding feeling in the world. I’ll be visiting them every Sunday for a roast and a pint!”