The private dining room in Tom Kerridge’s two-Michelin starred pub The Hand and Flowers will host seven of the country’s finest chefs in a one-off series.

The Taste of Britain series will be held at The Shed which allows just 10 guests to watch and chat with the chefs whilst enjoying a six-course menu from The Hand and Flowers team.

It will begin with a specially-inspired menu for the Queen’s Jubilee on June 2 with Sam White, head chef of Fortnum & Mason’s 45 Jermyn St.

This includes dishes such as marinated Queen scallop with heritage tomatoes and Sarson’s vinaigrette, a Cornish mackerel and Platinum Jubilee caviar taco and a roast crown of Herdwick lamb with seaweed potatoes and a spring pea salad.

On June 27, The Shed will welcome Gareth Ward, the owner of the two-Michelin starred restaurant Ynyshir which is on the coast of mid-Wales, and will cook alongside The Hand and Flowers head chef Tom De Keyser.

He is celebrated for his experimental style of protein-rich dishes using the best ingredients from around the world including Thai and Chinese spices and Japanese seasonings.

Nathan Davies will coo several courses over an open fire in The Shed’s courtyard on September 20.

Davies opened the Great British Menu banquet this year, as well as winning his first star, and was awarded Best New Opening in Britain and Ireland by Michelin.

He will use ingredients from the SY23 postcode of Aberystwyth and guests can expect to see inspiration from the Basque country as well as Scandinavian and Japanese techniques all using open fire.

The charm of the Irish will come on September 28 from Anna Haugh, founder of Myrtle in Chelsea and a familiar favourite on TV.

She will pay homage to Ireland with dishes including a signature Myrtle Carlingford oysters with lemon and dill, Irish beef from Burren Farm with a stuffed boxty, and an oat crusted hake with a smoked mackerel chowder.

On October 11, Scottish-born Lorna McNee, the Michelin-starred chef and winner of The Great British Menu in 2019 will showcase her signature "Mushrooms on Toast", featuring homemade brioche, hand cut mushroom duxelles, maitake mushrooms, black truffle, black garlic, truffle and Madeira sauce, alongside Highland venison and beetroots preserved from Cail Bruich’s garden.

John Walton, head chef of Paul Ainsworth at No.6, will serve guests a modern British menu paying tribute to the Cornish coast on November 2.

Featuring the freshest produce from local supplier Flying Fish, the dishes will include smoked haddock with kombu mousseline, turbot, and cucumber with a sherry chicken sauce alongside locally farmed Trefrank red deer served with blood pudding and parsley.

Finally, on November 23 Luke Holder will take British ingredients and put an Italian spin on them.

Guests will enjoy dishes such as wild line caught seabass, apple and sage Salcombe crab tart alongside Wild New Forest duck, sausage with lardo di Colonnata, pickled figs, and roasted New Forest penny bun mushrooms.

Each event includes six courses and a Hattingley Valley wine pairing and costs £165pp include a complimentary Hattingley Valley tour voucher for two people.