Henrik Ritzén named executive chef at the Double Red Duke

Henrik Ritzén has been announced as executive chef at the Double Red Duke hotel and restaurant in Bampton in the Cotswolds.

The 17th-century coaching inn was opened last summer by Sam and Georgie Pearman as the third venue in their Country Creatures hospitality group.

Ritzén joined in late 2021 and will continue to develop the menu, which focuses on British, locally sourced ingredients and cooking over fire.

The Swedish-born chef trained at the Ester Mosessons Gymnasium culinary school and went on to work at Farbror Hjördis restaurant under head chef Shane Osborne.

He moved to London in 1997 and worked at the Blue Print Cafe alongside Jeremy Lee and at the Square with Philip Howard. In 2004 Ritzén took on his first head chef position at the Anglesea Arms in Hammersmith and later held head chef roles at Racine, the Boundary Restaurant in Shoreditch and at Dover Street Arts Club.

He was named executive chef at Aquavit London in 2016 and the restaurant won a Michelin star 10 months after opening.

On joining the Double Red Duke, Ritzén said: "I was looking for a new challenge outside of London and I'm extremely excited to be part of such a passionate team.

"I'm looking forward to building on what is already a great menu and working with some of the best producers/suppliers in the country surrounded by the beauty of the Cotswolds' countryside."