Durrant spent the first 10 years of his career honing his skills at the Savoy, before moving on to work in several Michelin star kitchens in both France and London.

His philosophy is to create modern, light food which interprets the refined methods of classical French cooking in a contemporary way.  Each dish on the menu is cooked and prepared in an unfussy way, with a strong focus on cooking with the seasons.

In London, Durrant has previously worked at The Savoy and Claridges, and his most recent position was at the Brompton Bar and Grill in Knightsbridge, where he spent 11 years as head chef.