The 75-cover space will be arranged around a wood fire, and will serve ingredients sourced from the British Isles cooked in “modern ways” using techniques and flavours from around the world.
Menu items will include flamed clams in cider; clay baked spider crab with Indian spices; bone marrow doughnuts; and suckling pig with fireplace cabbage.
Davidson, whose CV also includes Lockhart and St John Bread & Wine, has Scottish and Northern Irish roots and although he will not be taking the role of head chef, he devised the menu which will include some Celtic-inspired dishes.
Heading up the kitchen will be Colin McSherry, formerly of the Fat Duck and Dinner by Heston Blumenthal, with front of house run by Noma alumnus Charlie Sims and John O’Dowd, formerly of Bistrotheque.
Wine expert Honey Spencer, previously at Noma Mexico and Sager & Wilde, is to devise the restaurant’s wine selection.
The site, which will be located next to new modern Italian restaurant Passo, will feature a basement bar with live music.
Nuno Mendes, who is executive chef at the Chiltern Firehouse and currently runs Taberna do Mercado in Spitalfields, is set to launch a further venture at the White Collar Factory development.
It is understood that the chef may be considering bringing his outdoor street food market project – The Long Table – to the scheme, which is being developed by Derwent.