The Jack O’Newbury - or, more informally, The Jack - follows a two-year “considered” restoration of a former village inn of the same name.
In its new guise, the project will operate as a rural destination, featuring an 80-cover dining room and terrace, 11 individually designed bedrooms, and a dedicated kitchen garden set within two acres of private grounds.
Having first crossed paths while working at The Fat Duck Group, this is the first time Chapman and Sutcliffe have joined forces to launch their own venture.
Chapman was part of the kitchen team in the early days of Heston Blumenthal’s Bray flagship and later became head chef at its sister pub across the road, The Hinds Head.
He went on to earn a Michelin star at The Royal Oak, Paley Street, before opening a string of his own ventures in and around Berkshire including The Beehive in White Waltham and The Crown at Burchetts Green.
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 served as a director.
He is also behind The Oarsman in Marlow and restaurant consultancy business Truffle Hunting.
The Jack takes its name from Berkshire’s own John Winchcombe (aka 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.
The Jack will also eventually feature a purpose-built kitchen garden supplying vegetables, herbs, and edible flowers for the restaurant.
Open seven days a week for breakfast, lunch, and dinner, the food at The Jack will reflect 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 with anchoïade and Devil’s on Horseback, while starters will range from lasagne of rabbit with wood blewits and chervil to smoked haddock omelette Arnold Bennett and a traditional Cornish fish soup.
Mains will focus on generous, comforting dishes such as wild venison faggots with mash and onion gravy, 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 will also be offered weekly, while desserts celebrate classic British puddings, including sherry trifle, Cambridge burnt cream, and baked Alaska.
“Dom and I are excited to be bringing this beautiful property back to life,” Sutcliffe says. “It’s a rare opportunity to restore this characterful village inn and create somewhere that truly feels special, with a 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.”