James Durrant joins Bluebird Chelsea as executive head chef

Former Gordon Ramsay protégé, James Durrant becomes the executive head chef at Bluebird Chelsea in London.

With 18 years' experience working in the hospitality industry, James joins the D&D London restaurant, Bluebird Chelsea on King's Road which boasts a restaurant, bar, café and courtyard, food store, wine cellar, bakery and four private dining rooms.

James 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.”

David Loewi, Managing Director of D&D London, said: "I am thrilled to welcome James Durrant.

"His pedigree and wealth of experience will be a great addition to Bluebird, one of D&D’s most iconic venues."

Originally from Chester, James began his London career at the three 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.

>>>Read our interview with James here

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.