JAMES DURRANT APPOINTED EXECUTIVE CHEF
We’re delighted to announce that James Durrant has joined The Stafford as Executive Chef. The winner of the 2014 Great British Menu main course, he has been working in the hospitality industry for over 20 years in some of the culinary world’s most demanding kitchens, most notably as Executive Chef of Jason Atherton’s Maze and Maze Grill.
Originally from Chester, Durrant spent his early career working around Cheshire before moving to London to join GRH (Gordon Ramsay Holdings) as a Junior Sous Chef at the group’s flagship three-Michelin-starred restaurant on Royal Hospital Road, Chelsea. After spending three years working his way through this high-pressured kitchen, Durrant moved back North to spend a short period at Paul Kitching’s Michelin-starred Juniper in Altrincham, Cheshire. He then returned to London and GRH to work as Senior Sous Chef in the highly respected Gordon Ramsay at Claridge’s.
In 2005 Durrant became Sous Chef of Maze working alongside Jason Atherton, which was awarded a Michelin star within its first year of operation. In 2008 he became Executive Chef and helped launch the first international branch of Maze in New York, as well as Maze Grill in London. In 2012 Durrant opened The Plough Inn in Longparish Hampshire, which in its first year of operation, won The Good Food Guide ‘UK Pub of the Year’ along with a Michelin Bib Gourmand.
Stuart Procter, General Manager of The Stafford London, said: “I am delighted to welcome James to the team. His wealth of experience will help take The Stafford to the next level, and he will be an inspirational driving force behind the food and beverage operation as we embark on a new era for the hotel.”
The luxury boutique hotel, which is located in prestigious St James’s, has brought Durrant on board to oversee the re-launch of its restaurant and create a new-look menu to complement the British heritage of this iconic London property.
Durrant said: “I’m thrilled and excited to be joining The Stafford and being involved in the redevelopment of the restaurant. Over the coming months, I’ll be working closely with Stuart and the team putting together a new concept that will deliver classic British dishes with a modern twist.”