The former Duck & Waffle chef acquired The Royal Oak in Marylebone in June with his friend and business partner Andy Ward.
The ground floor bar is open throughout July, serving beers, wines and a temporary bar menu built around British produce, including cheese from La Fromagerie and charcuterie from Cannon & Cannon.
It will close for a refurbishment this autumn that will see the original interior of the Victorian, Grade II listed site restored to its “former glory”.
The downstairs bar will be redesigned with seating for a “leisurely lunch or dinner”, while upstairs will be transformed in to an “informal yet refined” dining room with an open kitchen serving a separate menu created by Doherty.
The chef says his vision is to recreate classic pub dishes such as Scotch eggs, sausage rolls, Ploughman’s and pickled eggs.
Larger plates will include hand-dived scallops, summer peas, beans, and smoked pork belly; langoustines roasted with parsley and garlic butter; and fried confit rabbit leg, Jersey royals, chicory, mustard and chive salad.
Doherty has also partnered with high-end catering company Rhubarb to oversee the food offering at its upcoming New York restaurant.