The new chef at The Salutation in Sandwich is opening the doors of the revamped restaurant for just four days this Easter to offer diners a taste of what’s to come.

Head chef Shane Hughes, 40, joined the team there last month, bringing his exceptional experience from the likes of The Lanesborough on Hyde Park Corner.

His arrival is part of a major renovation programme aimed at making the hotel and restaurant, owned by Gogglebox’s Dom and Steph Parker, a key destination for dining.

It will officially reopen in the summer.

In his early career, Shane held roles at several highly acclaimed British establishments including The Connaught with Michel Bourdin, The Landmark with John Burton-Race, Whatley Manor with Martin Burge, and Juniper with Paul Kitching.

He then spent seven years at Ynyshir Hall in Powys, Wales, where he achieved a Michelin star as head chef, and most recently, since 2014, was at Thackeray’s in Tunbridge Wells with restaurateur Richard Phillips.

He says he’s been fortunate enough to work in the kind of properties that attract all kinds of successful actors and performers but wouldn’t kiss and tell on who exactly he’s cooked for.

He said: “I’d never been here until I was approached to join The Salutation.

“I like the fact that Sandwich has lots of independent food related businesses.

“The first thing I did was visit local butchers and fishmongers. I can’t believe there are so many in this neck of the woods.”

Shane has been getting involved with kitchen design as well as menu writing.

He said: “It’s a far cry from my normal daily routine of cooking and management but it’s very interesting to have the time to focus on a task such as this without distraction.”

He described his plans for a new menu as a resolutely regional take on tapas-style sharing dishes, leading to an evening tasting menu as well as a more traditional three-course menu.

His speciality, quail and wild mushroom pithivier – a round, enclosed pie – looks set to feature.

He said: “It has featured on my menu many times and is always well received by my guests. Quail is a lovely delicate bird and has so many variations – a true chef’s favourite.”

Thanks to the refurbishment, guests will now be able to watch Shane and his team cooking from a new Tasting Room next to the kitchen.

Shane said: “The restaurant encompasses a much larger footprint than anything that has been at The Salutation before, which obviously provides lots of interesting space to play with.

“There will be three dining areas, seating around 75 in total. The principal dining room retains much of its original grandeur, while the new spaces in the north wing of the house – the old servants’ wing – are getting much more of the design treatment.”

To give residents a sneak preview, Shane has created a seasonal spring tasting menu available from tomorrow (Thursday) until Sunday.

Using many local Kent ingredients and suppliers, the menu includes dishes such as seared hand-dived scallop and slow-cooked ham hock with homemade piccalilli and sweet mustard dressing, beef wellington with dauphinoise potatoes, and dark chocolate and morello cherry cream gateaux with pistachio and hazelnut parfait. Matched wines are included.

When officially open, Shane says the restaurant will serve lunch and dinner daily, as well as afternoon teas.

This weekend’s menu costs £98 per person. Book by calling 01304 619919 or visit the-salutation.com