Steven Burgess, one of the founding directors of food, drink and entertainment company Camp and Furnace in Liverpool is to open a new restuarant in the summer.
The 40-cover Albion restaurant, which is located in the Liverpool suburb of Crosby, has been described by Burgess as a "new British restaurant that will aim to put the history of Britain on a plate".
The Albion will offer a variation of everything British, such as as Colonial 7 boy curry, pease pudding, suet puddings, to a humble scotch egg. Old school puddings will also feature including roly poly, Mrs Beeton's snow egg and mum's apple pie.
The menu will also feature beer bread cooked in hay with english mustard butter; local carrot pottage, carrot crisps, Liverpool honey; local rabbit pasty, lovage and cucumber; dover sole with Southport shrimp and parsley butter.
"We will be offering British food done well, with no pretence. They will be dishes that everyone can recognise and enjoy," Burgess told Caterer and Hotelkeeper.
Burgess was one of the original six founding directors of Camp and Furnace that took a group of empty and run down industrial buildings and, in under two years, converted the space to what The Times described as "the second coolest place to be seen eating in the UK".
Burgess was instrumental in designing the food and wider catering aspects of Camp and Furnace which have been widely praised as highly innovative, inventive and distinctive.
Burgess will remain as a shareholder in the Camp and Furnace business.