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The Double Red Duke names new executive chef

Soon after graduating from culinary school, Ritzén gained a position at a Farbror Hjördis Restaurant before gaining a position at the renowned Fiskekrogen in Gothenburg where he stayed for three years before moving to London.

The Double Red Duke has named Henrik Ritzén as its new executive chef.

Ritzén will continue to develop a menu, alongside Country Creatures’ Sam
Pearman, that focuses on British, locally sourced, and seasonal ingredients, as well as
cooking over fire.

The restaurant said Ritzén grew up on a sheep farm on a small island off the northwest coast of Sweden. At the age of 16, Henrik left Koster Island and moved to Gothenburg where he trained for three years at the Ester Mosessons Gymnasium culinary school.

Soon after graduating from culinary school, Ritzén gained a position at a Farbror Hjördis
Restaurant before gaining a position at the renowned Fiskekrogen in Gothenburg where he stayed for three years before moving to London at the end of 1997.

Most notably, the restaurant said he became executive chef at Aquavit London in 2016 where he attained a Michelin star after just 10 months of opening.

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.”

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