The Duke of Cumberland’s Head in Clifton, near Deddington, has been listed in Michelin Guide within a year of opening, it has been announced.
‘Seeing our little village pub recognised like this means an enormous amount’
Opened by 32 year-old Max Barkes last year, with the tremendously talented head chef Tom Farrar in the kitchen, its reputation spread quickly, the food hugely impressive, as we predicted that Michelin would be hugelyy interested in the new Oxfordshire gastropub. READ OUR REVIEW HERE
Tom hails from Clare Smyth’s three Michelin starred Core, as well as Five Fields in Chelsea (which also had a Michelin star), while Max has been in hospitality for the past 15 years at the likes of Le Manoir, Cliveden House and Virgin Limited Edition in Verbier, as well as opening the likes of Kensington Roof Gardens and Maroto.
Thank you to everyone who has eaten, drunk, stayed and supported us along the way
Having spent five years searching for the right pub, Max knew as soon as he ventured into The Duke of Cumberland that he’d found his dream pub. It needed a new thatch, kitchen and some TLC, but nothing Max couldn’t fix.
Fast forward a year and he’s already making his mark. So he must be delighted with the news? “I’m hugely proud of Tom, our whole team and everything we’ve achieved together in just one year. Seeing our little village pub recognised like this means an enormous amount,” he says.
“Thank you to everyone who has eaten, drunk, stayed and supported us along the way. Were so excited to keep growing and evolving and to welcome as many of you through our doors as possible.”
The Duke of Cumberland’s head is the fifth new Michelin entry this year, The Corn Room in Witney added in August READ ABOUT IT HERE while The Nest at The Feathers in Woodstock, Wild in Burford‘s Bull Hotel and The Bat & Ball in Cuddesdon joined the revered culinary bible in February. READ ABOUT IT HERE
Tom has stated his ambition from day one: “I want to get my name out there and get a Michelin star,” he says, “so for me it’s about consistency, delivery and produce. It won’t happen overnight, but it’s the attention to detail that counts, and I aim to use all of my experience and expertise and put my own spin on it.”
The Duke of Cumberland’s Head, Clifton, OX150PE. https://www.dukeofcumberlandshead.co.uk
