The property in question is The Beehive, an unassuming pub in the Berkshire village of White Waltham where you are free to happily while away the hours - whatever the weather. The inn's front garden (handily overlooking the local cricket pitch) makes it the perfect spot for a summer's day, while a roaring fire warms the cockles in winter.
And don't be surprised to find cockles on the menu, as the revered Chapman lauds humble British ingredients with more skill than most. As with the pub, he is a chef for all seasons - expect game to feature heavily in the cooler months and seafood and summer fruits to be paraded in spring and summer. A few favourites from his time at The Royal Oak remain, too, with Scotch eggs, rollmops and crumble all making an appearance.
But for all the gastronomic credentials of The Beehive, Chapman still manages to strike a balance between ambition and accessibility - after all, plenty of chefs have taken over beloved locals and made unwelcome landlords. For this reason, he will "continue to do big sandwiches full of beautiful ingredients," adding, "I want to do the fish and chips and the burger."
Chapman has grand plans for this quintessential country pub - many of which centre around the pub's garden.
"The picture in my mind is people eating beautiful big bowls of mussels and frites with a glass of wine… a beautiful garden, lovely big umbrellas for people to sit under, proper cutlery with big bottles of Champagne being sold - great - that’s where I want to get to."