FIR By Matt Sampson will have just 12 covers and will serve a £98 14-course tasting menu made with ‘world class ingredients’.
Focusing mainly on fish and shellfish with just a few meat courses, the restaurant aims “to create something truly special and unique for the area”.
The project follows Sampson launching Restaurant Fir in nearby Llangattock last September.
The restaurant was well received but it was cut short by an issue with the lease that Sampson says was outside of his control.
Originally from Wales, Sampson started cooking at now closed Bristol restaurant Casamia aged 17 before going on to cook at Simon Rogan’s Lake District flagship L’Enclume.
He was most recently a sous chef at Gareth Ward’s Ynyshir restaurant in West Wales.
Earlier this week, Chapters founders Mark and Charmaine McHugo announced they were closing their Michelin-Green-star-holding restaurant after a seven year run.
The 22-cover restaurant is set within a converted chapel and offers a modern British tasting menu, with a strong emphasis on hyper-local sourcing, foraging and low-waste cooking.
Chapters’ final dinner service will take place on 16 May.
FIR By Matt Sampson will officially open mid next month.