The Fat Duck Group alumni to launch Berkshire gastropub
The Jack O’Newbury, masterminded by The Fat Duck Group alumni chef Dom Chapman and restaurateur Nigel Sutcliffe, is set to welcome guests in the Berkshire village of Binfield this May following a two-year revamp of a former village inn. It will be the pairs’ first joint venture.
Located about an hour from London and close to Windsor and Ascot, the venue will feature an 80-cover restaurant, 11 bedrooms and a kitchen garden set within two acres of grounds.
The project marks the duo’s first joint venture, who previously worked together at The Fat Duck Group. Chapman’s career has spanned roles at The Fat Duck, The Hinds Head and The Royal Oak Paley Street, where he was head chef and the restaurant bagged a Michelin star.
Sutcliffe brings more than 30 years of experience in the hospitality sector, including senior roles at The Fat Duck and time at venues such as The Crazy Bear and The Oarsman.
Brought ‘back to life’
Sutcliffe said: “Dom and I are excited to be bringing this beautiful property back to life. It’s a rare opportunity to restore this characterful village inn and create somewhere that truly feels special, which will focus on genuine hospitality.
“Our aim is simple; to offer wonderful food, warm service and a place people will want to return to time and time again.”
The pub takes its name from John Winchcombe, also known as Jack O’Newbury, a prominent figure in England’s textile trade. His story has influenced the design, with references to craftsmanship and fabric throughout the interiors.
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What’s on the menu?
The restaurant will be open daily for breakfast, lunch and dinner, serving locally-sourced dishes. The menu will include a mix of traditional and contemporary British dishes, alongside Sunday roasts and classic desserts.
The à la carte offering moves from snacks like focaccia with anchoïade and Devil’s on Horseback to starters including rabbit lasagna, smoked haddock omelette Arnold Bennett and Cornish fish soup.
Mains have comfort at the forefront, from wild venison faggots with mash and onion gravy to roast Cornish seabass, chargrilled asparagus with feta and harissa, and 40-day aged Hereford steaks. A traditional Sunday roast will be served weekly, while desserts lean into nostalgic British classics such as sherry trifle, Cambridge burnt cream and baked Alaska.
When it comes to drinks, guests will be able to enjoy local ales, English wines and seasonal cocktails, often influenced by ingredient cut-offs from the kitchen.
Exploring the site
A bar area, known as The Snug, will offer a more informal setting, and the site will also include a pavilion for weddings and events.
Accommodation at the property consists of 11 individually designed rooms, created by Bath-based studio Alfred House, spread across the main house, converted stables and a restored Grade II listed barn. Rooms are themed around different fabrics, reflecting the building’s namesake, and will start from £150 per night including breakfast.
The Jack’s terrace, overlooking its wildflower meadow and herb garden, will seat 20 guests during summer, and will accommodate a wood-burning oven and Argentinian grill, used by the kitchen year-round.
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