Led by Andrew Dunn of Finchatton, the trio behind the project aim to create a true community hub while also drawing visitors to their “unsung corner of Hampshire”, with 10 guest bedrooms planned.
Menus will celebrate “honest” British cooking, with produce prepared over a coal-and-wood-fired open grill.
The site will feature a 50-cover dining room, bookable for breakfast, lunch, and dinner, alongside a pub area with another 50 seats available for walk-ins.
Drinks will showcase “the best of the region and beyond”, including Candover Best, brewed by Triple fff Brewery, and cider from local maker Hydes.
Design details at the former coaching inn will include timber and stone floors, limewashed walls, antique furnishings, and log fires.
The Candover will be overseen by Luke Ashwood, a Cubitt House Group alumnus, as operations manager.
“With the amazing Hampshire countryside on our doorstep and so few places to stay nearby, The Candover set out to create something special,” says Ashwood.
“We’ve shaped it to feel timeless and full of character, offering a high standard of hospitality that stays true to its heritage as a traditional pub. It’s a place locals can be proud of and enjoy, and people will love to discover – as welcoming for a pint at the bar as it is for a weekend away.”