Great British Menu winner joins Bluebird Chelsea as executive head chef
The chef took over the gastropub in 2012 but held its final service on Christmas Eve after admitting the businesses was not ‘financially viable’.
He told BigHospitality’s sister site The Publicans Morning Advertiser that a lack of local drinkers and ‘inconsistent trade’ made it difficult to make a stable living.
But D&D London announced today that the chef had joined Bluebird on King’s Road.
“I’m really excited about my move to Bluebird and being involved in the re-development of the restaurant,” said Durrant.
“Over the next few months, I’ll be putting my stamp on the menu and hoping to embark on a new era for Bluebird.”
A former protégée of Gordon Ramsay, Durrant joins the restaurant with over 18 years’ experience in hospitality.
He began his London career at the three Michelin-starred Restaurant Gordon Ramsay as a junior sous chef before moving onto Gordon Ramsay at Claridge’s as a senior sous chef.
In 2005 he took on the role of head chef at Maze alongside Jason Atherton, with the restaurant awarded a Michelin star within its first year of operation.
Durrant became executive chef of both Maze and Maze Grill before opening The Plough Inn in Longparish in 2012.
The chef appeared on Great British Menu in 2014 where his ‘Blitz Spirit’ dish was chosen as the winning main course and served at a banquet to mark the 70th anniversary of D-Day at St Paul’s.
"I am thrilled to welcome James Durrant,” said David Loewi, managing director of D&D.
“His pedigree and wealth of experience will be a great addition to Bluebird, one of D&D’s most iconic venues."
Bluebird serves a menu of ‘contemporary British dishes’ and features a restaurant, bar, café and courtyard, food store, wine cellar, bakery and four private dining rooms.
