The chef, from Birmingham, previously ran Smoke at Hampton Manor Estate in Solihull.
He added: “I have said all along that rather than reinventing the culinary wheel, it is about making sure that it turns well, and the feedback we have received from diners has been fantastic.
“Our five-course Taste of the Season Menu has proven really popular with diners due to the sheer variety on offer, as have our Sunday lunches, and as a restaurant we are just getting started.
“Moving into Spring we will be exploring fresh dishes that will feature ingredients including Oxfordshire hogget, Cornish crab, Wye Valley asparagus, Isle of Wight tomatoes to name a few, so watch this space.”
Michelin inspectors visit restaurants anonymously and rate dishes based on the quality of ingredients, flavour and cooking techniques, as well as value for money.