D&D London is delighted to announce the appointment of James Durrant to the position of Executive Head Chef at Bluebird Chelsea, the iconic King’s Road restaurant. Durrant has an impressive 18 years’ experience working in the hospitality industry, most notably as a protégé of Gordon Ramsay and the Executive Chef of Jason Atherton’s Maze and Maze Grill.
Originally from Chester, James began his London career at 3 Michelin star Restaurant Gordon Ramsay as a junior sous chef before moving onto Gordon Ramsay at Claridge’s as a senior sous chef, working with GRH for a total of nine years. In 2005 he took on the role of head chef at Maze working alongside Jason Atherton, which was awarded a Michelin star within its first year of operation. James soon became executive chef of both Maze and newly opened Maze Grill before opening his own restaurant, The Plough Inn in Longparish, Hampshire, obtaining a Michelin Bib Gourmand and two AA rosettes. James made his Great British Menu debut in 2014, getting through to the final banquet with his veal main course.
Speaking about the appointment Durrant said, “I’m really excited about my move to Bluebird and being involved in the re-development of the restaurant. Over the next few months, I’ll be putting my stamp on the menu and hoping to embark on a new era for Bluebird.”
“I am thrilled to welcome James Durrant,” comments 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 is a local neighbourhood restaurant on a grand scale, situated in the heart of Chelsea which comprises of a restaurant, bar, café and courtyard, food store, wine cellar, bakery and four private dining rooms. Bluebird serves a selection of contemporary British dishes in the smart and iconic first floor brasserie on the King’s Road.