The Double Red Duke is , a 17th Century coaching inn with rooms, nestled in the picturesque Cotswold village of Clanfield, near Bampton. Part of Country Creatures which includes The Mason’s Arms, also in Clanfield. Country Creatures is run by Georgie and Sam Pearman.
Swedish born Henrik Ritzén (previously from Aquavit where he gained a Michelin star) is the Executive Chef at The Double Red Duke. He presides over a menu with open fire cooking at its heart from the bespoke built rotisserie and wood-fired grill. The kitchen is the focal point with seats for guests at the Chef’s counter. Dishes are designed as sharing plates. Small plates include the Woodfired Aubergine & Miso Dip and the Crab on Rye Brioche. The Double Red Duke is renowned for its beef all cooked over the embers and has an array of incredible suppliers including the Galician Blond from Xose Portas, Porte verde and the Longhorn from Richard Vaughan in Ross-on-Wye. Sunday Lunch is a firm favourite for locals and visitors alike.
Reviews of the venue have been glowing. Food critic Jay Rayner said the simple menu “barely hints at the glories of the food on your plate. It’s a class act.”
The Double Red Duke has been featured in the Good Food Guide and is a Cesar winner of the Good Hotel Guide 2023. The Telegraph listed The Double Red Duke as one of the best restaurants to visit outside London in 2021 and it was inlcided included in Conde Nast Traveller’s list of best pubs in the Cotswolds. Sawdays calls it “An immaculately restored old inn with generous bedrooms.”
