New owner Chris Frederick, who enlisted Edmonds, said he wanted to make the pub the hub of the village again and that the food offer was critical.
“We’re going to do good British pub food albeit done excellently well – we just want to be a cosy pub that sells exceptional food,” he said.
The site’s 42-cover restaurant will offer two menus, one with traditional pub dishes and a second offering “more towards Pony & Trap fayre”.
Chris Hurter, who worked under Edmonds at Searcy’s and before that at Heston Blumenthal’s three-Michelin star restaurant the Fat Duck, Bray, has also joined the kitchen team at the site.
However, Frederick said the pub’s food offer would not resemble Blumenthal’s iconic eatery.
“It’s a local pub still and you don’t want to marginalise people with your food,” he added. “But this will be a big step up.”