Harden's says
In this Cotswold village, this 17th century coaching inn has received a major makeover as a 19-bedroom hotel and contemporary restaurant, centred around open-fire cooking. A kitchen-counter overlooks rotisseries and a wood-fired grill, alongside a 40-seater garden room. Alongside conventional main dishes, you can enjoy large cuts of meat and whole fish to share. It’s part of Sam and Georgie Pearman’s Country Creatures family of pubs and inns and has been created in collaboration with Hawksmoor ex-exec chef and Meatopia founder Richard Turner, and head chef, Richard Sandiford. A treatment room will be added soon.
Harden's survey result
Summary
“Everything a quaint and cosy country pub should be” – this ambitious venue was converted from a seventeenth-century coaching inn three years ago, and all reports agree it looks the part. “Amateur service” took the gloss off a number of experiences though – it can seem “just too busy and big” – even in reports that acknowledge a “delicious Sunday lunch”.
Summary
“There are a lot of spaces to explore” at this ambitious two-year-old: a picturesque seventeenth-century coaching inn that was recently converted with little expense spared into a 19-bedroom hotel and restaurant. Fans say it’s “a great Cotswolds lunch venue” (“I noted many locals settling in for a 2+ bottle old-style blowout!”). Others are more cautious: “wasn’t as good as I expected, but we might give it another go”.
Summary
“Very good wood-fired grills are the main feature in this newly converted pub” – a seventeenth- century coaching inn in a Cotswolds village that has received a major makeover as a 19-bedroom hotel and contemporary restaurant. A kitchen counter overlooks rotisseries and a wood-fired grill, alongside a 40-seater garden room. As well as conventional main dishes, you can enjoy large cuts of meat and whole fish to share. It’s part of Sam and Georgie Pearman’s Country Creatures family of pubs and inns, and has been created in collaboration with Hawksmoor ex-exec chef and Meatopia founder Richard Turner, and head chef Richard Sandiford. A treatment room will be added soon. Even an early reporter who found “some teething issues and staff still learning” said it was “a good experience overall, and with well appointed rooms if you want to stay”. William Sitwell in The Telegraph also raved: “Money doesn’t buy you everything, but £6.5 million can get you a pretty special pub.”
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Have you eaten at The Double Red Duke?
Bourton Road, Clanfield, OX18 2RB
Restaurant details
Bourton Road, Clanfield, OX18 2RB
Opening hours
| Monday | 7:30 am‑2:30 pm, 6 pm‑9 pm |
| Tuesday | 7:30 am‑2:30 pm, 6 pm‑9 pm |
| Wednesday | 7:30 am‑2:30 pm, 6 pm‑9 pm |
| Thursday | 7:30 am‑2:30 pm, 6 pm‑9 pm |
| Friday | 7:30 am‑2:30 pm, 6 pm‑9:30 pm |
| Saturday | 7:30 am‑2:30 pm, 6 pm‑9:30 pm |
| Sunday | 7:30 am‑3:30 pm, 6 pm‑9 pm |
