The former IT consultant, who made it through to the semi-finals of this year’s competition, will launch Table 22 in a 64-cover restaurant housed within a Grade-II listed, 12-room hotel.
Renovations of the property have been ongoing since the start of the month, and the chef expects to be ready for first service by the middle of November.
The menu will take influences from classic French, Spanish and Japanese cuisine.
Starters will include the likes of scallop with lime crème fraiche and wasabi; and burrata with tomato and jalapeno.
Sample main dishes use British produce in dishes such as Hampshire lamb with olive, lemon vinegar, juniper and cucumber; and Cornish hake with Dorset shrimps and piquillo peppers.
Desserts are expected to include dishes such as yuzu with white chocolate meringue, passion fruit and lime.
Emmerson gained attention on the TV show for his non-rice seafood risotto dish
“To cut a long story short, I've found myself an investor, given up successful career in IT and taken the plunge into hospitality.”
The BBC show has acted as a springboard for many finalists who have gone on to start successful careers in hospitality, including Nanban chef patron Tim Anderson; Ping Coombes who recently launched a restaurant in Selfridges; and Thomasina Miers, the founder of Wahaca.