Igniting Hospitality was formed by King last year, with Matt Larcombe, former head chef and general manager at Heston Blumenthal's The Crown at Bray, brought on board as chef director.
The pair have now opened The Victoria in Oxshott, taking over the site previously operated by The White Brasserie Company.
Larcombe's menu follows a 'traditional' pub format, with a range of snacks, starters, mains and desserts available.
Starters include cheese on toast featuring a crumpet topped with truffled Baron Bigod and fresh mushrooms; and beer-battered native oysters with seaweed mayonnaise.
Mains include brill cooked with St Austell bay mussels, parsley and garlic, and served with salt-baked baby potatoes; free range heritage pork chop with smoked hispi cabbage, mash potato with roast pork sauce; and wild turbot cooked atop a charcoal grill and served with burnt butter, shrimps, capers, and pickled lemon.
The Victoria's drinks menu features a wine list curated by master sommelier Michael Engelmann, previously of The Modern in New York and Rockpool in Sydney, that champions lesser-known wine producers; and a range of 'seasonally-driven' cocktails including a Mezcal Paloma made with smoky mezcal and honey syrup.
Alongside an open bar area, the pub features a number of dining areas including a drawing room, outdoor terrace and parlour, and also holds two private dining rooms.
King has over 25 years' experience working across all levels in the hospitality industry, and has also previously worked with Blumenthal's The Fat Duck Group, and Danny Meyer's Union Square Hospitality Group in New York City.