Petrie will be working closely with all the teams in the group and helping to further develop the talent and creativity across all 14 of the UK restaurants in the company’s portfolio.

He began his kitchen career as a pot washer in his native Oban on the western coast of Scotland. Before moving on to work the kitchens on Kinnaird House Hotel and Hambleton Hall and then moving to the USA to lead the pastry team at The Inn at Little Washington in Virginia.

In 2001, Petrie returned to the UK and joined The Fat Duck, where he rose to head pastry chef during the time that the restaurant achieved its third Michelin star. In 2009, he was appointed head of development of The Fat Duck Experimental Kitchen, where he oversaw dish development for all of Heston’s restaurants and brands.

He now joins Gordon Ramsay Group after completing a year-long post, created specially for him, as head of development at the two Michelin starred restaurant The Ledbury in Notting Hill.

Petrie said: “Having followed Gordon's career, I feel excited to be joining this rapidly-expanding global company led by one of the world's most established and successful chefs. 

“Coming from a background of developing menus and ideas for two and three Michelin star-level restaurants, this larger scale role of overseeing 14 world-renowned restaurants within the UK feels like a natural and challenging step forward for me”.

Stuart Gilles, Gordon Ramsay Group managing director, said: “We are really excited to have Jocky join us. He and I have spent a long time talking through the exciting opportunities that lie ahead and we’re very pleased to have him on board in this new role as the company continues to grow”.