Durrant, who joined the hotel as executive chef in September, will open The Game Bird in early 2017.
Designed to celebrate the ‘best of British cooking’, dishes will include Roast grouse, Bread Sauce and Game Chips; Wood pigeon Pot Au Feu; and Game Pie with Port and Short Crust Pastry.
In a nod to Durrant’s Cheshire upbringing the menu will feature a changing selection of pies, puddings and stews, while a traditional Sunday roast and dedicated oyster menu will be served from specialist trolleys.
Durrant said: “I am excited to be returning to the capital with the opportunity to redevelop the culinary offering within one of London’s most iconic luxury hotels.
“The Game Bird will offer classic British dishes with contemporary touches that I believe will perfectly complement the history of the property.”
The restaurant space is to undergo an 'extensive refurbishment' ahead of its launch next Spring.
Stuart Procter, general manager of The Stafford, said: “James and the upcoming launch of The Game Bird signal an exciting new chapter for the hotel, and we are all so excited to share the experience with our clients.”
Durrant has over 20 years’ experience in Michelin-starred kitchens. He worked at Gordon Ramsay’s Royal Hospitality Road and was named executive chef at Jason Atherton’s Maze in 2009.
In 2012 he opened The Plough Inn in Longparish, Hampshire, which won a Michelin Bib Gourmand within twelve months of its launch.
However, Durrant closed the pub in 2015 after claiming it was no longer financial viable.
He joined Bluebird Chelsea in February before moving to The Stafford Hotel in September this year.