An empty riverside eatery in Bourne End is set to be overhauled into a tapas restaurant.

Corazón del Rîo - meaning 'heart of the river' - will open in Bourne End marina in March next year.

The restaurant used to be occupied by Coopers Riverlight but has been largely empty, except for some successful pop-ups, for a while now.

The new authentic Spanish restaurant is being opened up by Katrina Turnbull, who previously ran successful tapas restaurant Tres Corazones in Wendover, where she is from.

She said her vision for Corazón del Rîo is a "family-orientated and authentic" eatery.

She said: "In terms of the interior, it will be fresh and new, themed around the river and very bright and airy.

"The restaurant’s marina setting is beautiful and it will be perfect for the relaxed, Spanish style of dining.”

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There are also plans for a calendar of community-focused foodie events like ham carving nights, sherry nights and cava nights.

Katrina added: "We are so excited to be opening in Bourne End and keen to be part of the local community and get to know everyone.

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"I have always loved this area and am looking forward to moving here and becoming a local myself."

The building has been overhauled and upgraded ahead of Corazón del Rîo opening, with a new canopy and an extension of the outdoor decking area so visitors can sit outside and enjoy the Thames views all year round.

Landlord Sorbon Estates' senior leasing manager Ed Davidson said: "We were highly selective in choosing a tenant here, with demand to secure the site unsurprisingly very strong.

"From the moment we met Katrina, we fell in love with her vision to create a family-friendly, community-focussed restaurant, producing high quality Spanish food in an all-day offering.

"This is the special tenant that this special location needs and we can’t wait for her to build on her previous success and loyal following here.”

Katrina also gave the Bucks Free Press a sneak peek at how the restaurant's decor will look - and says she is keeping with the river theme indoors.

The colour scheme will feature a mix of blue tones on the walls, with wooden and tiled flooring and plenty of greenery and foliage.

The restaurant would be able to cater for 70 people, with 14 seats at the bar, and 56 outside.

Head chef Francisco Nieto is currently creating the restaurant's menu - which looks set to include dishes like Pollo Frito Con Pepitoria -fried chicken with an almond and egg yolk cream and Chopitos - lightly battered and fried cuttlefish.

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