Gritten, who recently won the titles Best Chef and Best British at the Bristol Good Food Awards 2015, bought the freehold to the site in September last year before beginning major renovations.
He said: “It’s been a pretty major project – we’ve ripped the whole thing out and started again. This has been such a big undertaking, financially and stretching our limitations staff-wise.
“It was a really run down pub before – it was hardly trading at all, opening three days a week, a grotty old boozer basically.”
Chefs Jack Williams and Rob Satchdev will run the kitchen at the new site, moving over from the Bird in Hand.
Gritten said the food offer of the new site, which seats 55 covers inside, would be similar to that of the Pump House and the Bird in Hand.
Dishes set to feature on the site’s menu include starters such as game terrine with spiced fig chutney and sourdough, mackerel with fennel and apple and pigs head with celeriac, kohlrabi and pear.
Mains include hake with leeks, bacon and mussels, hogget belly with turnips and green sauce and bass with white beans, pepper and black olive.
Desserts include treacle tart, brown sugar parfait with quince and hazelnuts and bitter chocolate with banana and caramel peanuts.
Gritten said he would not be actively searching for further sites but would not rule out opening more in future.