The Jack O’Newbury, a restaurant and pub with rooms from chef Dom Chapman and restaurateur Nigel Sutcliffe, will open its doors in the Berkshire village of Binfield.

It follows two years of considered renovations to a former village inn, transforming the site into a rural destination complete with 80-cover dining room and terrace, 11 individually designed bedrooms and dedicated kitchen garden.

Having first crossed paths whilst working at The Fat Duck Group, this is the first time Chapman and Sutcliffe have joined forces to launch a hospitality destination of their own.

In his early career, Chapman was part of the kitchen team at Heston Blumenthal’s The Fat Duck, before he was Head Chef at The Hinds Head, and then Head Chef of The Royal Oak Paley Street. Sutcliffe – who will oversee day to day operations at The Jack – brings three decades of experience shaping some of the Home Counties best-known hospitality venues including The Fat Duck, where he was Director, and The Crazy Bear in Stadhampton.

The Jack takes its name from Berkshire’s own John Winchcombe, also known as the Jack O Newbury, the 16th-century cloth merchant whose innovation and generosity made him one of England’s most celebrated textile figures. The story of Winchcombe forms a subtle thread throughout the design, with textiles and craftsmanship inspiring the interiors.

Set within two acres of private ground and a wildflower meadow, The Jack also features a purpose-built kitchen garden supplying vegetables, herbs and edible flowers for the restaurant.

The food at The Jack reflects Chapman’s hearty, vibrant, flavour-driven style. The à la carte menu celebrates ingredients from the surrounding Berkshire countryside alongside carefully sourced British suppliers. Snacks might include focaccia and anchoïade or Devil’s on Horseback, while starters range from lasagna of rabbit with wood blewits and chervil; and smoked haddock omelette arnold bennett; to a traditional Cornish fish soup.

Mains focus on generous, comforting dishes such as wild venison faggots, mash and onion gravy; a plate of chargrilled asparagus with feta, harissa, pine nuts and dill; roast Cornish seabass with purple sprouting broccoli; and a selection of 40-day aged Hereford steaks. A traditional Sunday roast is offered each week, while desserts celebrate classic British puddings including sherry trifle, Cambridge burnt cream and baked Alaska.

The drinks menu features local ales and English wines and a concise list of seasonal cocktails, often informed by surplus ingredients from the kitchen. For more relaxed moments, The Snug, the pub’s informal bar with soft seating and a wood-burning stove offers a casual setting for drink and light dishes. The Jack’s terrace, overlooking its wildflower meadow and herb garden, seats 20 guests during the warmer months, while also accommodating a wood-burning oven and Argentinian grill, which will be used by the kitchen year-round.