He said he also considering two more ventures which would “have a different feel” to his current ventures.
The Manor, which opens on 25 November, is just yards away from the former Le Manoir chef’s highly regarded first restaurant, The Dairy, and Gill said the ethos and style of service would be similar.
But he said: “This is a different space and it’s made me think about how we do things and what we can do creatively. One of the biggest worries for me about the site was that it has a basement kitchen. At the Dairy the kitchen is such a focal part of the whole experience and I was worried about losing that.
“So, what we have done is built a pastry kitchen in the dining room. People will be able to have desserts at the counter there and we will be doing things like churning our own butter and making ice cream with liquid nitrogen, so it will be a bit of spectacle.”
He described the décor of The Manor as “stripped back” with tables salvaged from a science lab, complete with childish graffiti and no table clothes.
Gill will oversee the first few months of The Manor before his assistants at The Dairy take over the day to day running of the site.
That will leave him free to concentrate on another of his projects, The Delicatessan, which will adjoin The Manor and is set to open in January.
The site will house The Dairy’s production kitchen with salami and bread among the products to be created there. The shopfront will house what Gill described as “small, concise delicatessen” focusing on curing, baking, smoking and pickling products to be sold on site.
On future projects, he said: “I am interested in doing other things but for the moment I want to get The Manor and The Delicatessan off the ground and make sure they are as strong as they can be.
“I’d like to do maybe two more things and I am talking to people about ideas that would have a different feel to what I’ve done before.”