Henrik Ritzén announced as executive chef at Cotwolds' The Double Red Duke

By BigHospitality

- Last updated on GMT

Henrik Ritzén announced as executive chef at Cotwolds' The Double Red Duke

Related tags: Henrik Ritzén, The Double Red Duke, Chef, Gastro pub, Hotel, Michelin

Swedish chef Henrik Ritzén has taken on the role as executive chef at The Double Red Duke restaurant with rooms in the Cotswolds.

Ritzén, former executive chef at Aquavit London, where he won a Michelin star after just 10 months of opening, will oversee the food at the venue, which opened last  with help from Hawksmoor and PittCue veteran Richard Turner.

He will continue to develop a menu, alongside current head chef Sam Pearman, that focuses on British, locally sourced, and seasonal ingredients, as well as cooking over fire.

The Double Red Duke is the latest opening from the Country Creatures group of boutique restaurants and pubs in the Cotswolds, which also includes The Swan at Ascott-under-Wychwood, and The Chequers in Chipping Norton.

Ritzén grew up on a sheep farm on a small island off the northwest coast of Sweden. At the age of 16, he moved to Gothenburg where he trained for three years at the Ester Mosessons Gymnasium culinary school and soon after worked at Farbror Hjördis restaurant under head chef Shane Osborne. Following that he moved to Fiskekrogen restaurant in Gothenburg where he stayed for three years before moving to London at the end of 1997.

His career in London has included time working at the Blue Print Café alongside Jeremy Lee and then at The Square with Philip Howard. In 2004, he took on his first head chef position at gastropub The Anglesea Arms in Hammersmith. In 2007, he was appointed head chef at Henry Harris’ French bistro, Racine.

He was also head chef for the Boundary Restaurant in Shoreditch for three years and, in 2001, became opening head chef at Dover Street Arts Club.

Related topics: Chef

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