The gastropub with rooms, which is located in Oxfordshire near the village of Kelmscott, will become the third venue in Country Creatures’ portfolio, joining The Swan at Ascott-under-Wychwood, and The Chequers in Chipping Norton.
The Double Red Duke is currently undergoing a large refurbishment that includes an extension of the current building to accommodate further hotel bedrooms, a larger dining space and bar, and a garden room. It will have a total of 19 bedrooms when it opens.
The restaurant will have an open grill at the heart of the kitchen with Turner working alongside head chef Richard Sandiford to create a menu of large grilled meats and vegetables. Items will include charcoal grilled tomahawk steak; steak and kidney pudding with oyster and bone marrow gravy; and sticky figgie pudding with clotted cream
There will also be a 14-seater kitchen counter where guests can watch the chefs cook directly over the fire and a 12-cover feasting room.
Leading front of house operations will be general manager Sion Hamilton whose CV includes Ynshir Hall and Adam Handling Restaurant Group.
The Double Red Duke will host a preview of its menu at Carousel London for five days from 8-12 December ahead of the opening in the new year.