The menu at the site is set to feature traditional pub dishes and “forgotten classics” including Black Forest gateau, steak and kidney pudding and homemade sausages, with the majority of produce supplied by Clifford’s own Ongar farm, which he bought in 2014.
The Flitch of Bacon will have a capacity of 35 covers, including a beer garden and three rooms, which are set to open slightly after the pub does.
Former Midsummer House staff will be responsible for front and back of house duties.
Midsummer House currently holds two Michelin stars since 2005, five AA rosettes and was named as the second best fine-dining restaurant in the world in 2014’s Trip Advisor Awards.
The Flitch of Bacon is not Clifford’s first foray into the pub trade. In 2007, he bought and launched the Headley in Essex.
However, he closed the Headley in 2010, saying the fact that he had opened the pub to support Midsummer House, but it had ended up being the other way round due to the extensive size and staff costs of the site.
Clifford, whose chicken and sweetcorn egg with spinach, bacon and peas was the winning main course in 2012’s BBC Great British Menu, began his cooking career at the Howfield Manor Hotel in Canterbury before going on to work at Marco Pierre White’s Box Tree site and Rascasse in Leeds.