James ‘Jocky’ Petrie confirms Fat Duck Group return

James ‘Jocky’ Petrie has re-joined the Fat Duck Group as global culinary director nearly 12 years after his departure, it has been confirmed.

In a post on LinkedIn, the chef said he had reconnected with Heston Blumenthal last year after almost a decade working with Gordon Ramsay Group.

Petrie wrote: “What started as a short-term project turned into something more – a year later I’m still here. We realised there were still ideas left to explore, unrealised concepts, and a creative spark reignited. Beyond the food, we’ve begun to reimagine the systems that bring his vision to life.”

Petrie originally joined the Fat Duck in Bray in 2002 and was head of pastry when it won three Michelin stars. He rose to become one of Blumenthal’s right-hand chefs as head of creative development before departing in 2013.

Petrie went on to hold a creative development role at the Ledbury in Notting Hill before joining Gordon Ramsay Restaurants, eventually working as group executive chef of the fine dining arm.

Both Petrie and the Fat Duck Group announced his appointment on social media this week after the restaurant group retained three Michelin stars for the Fat Duck, two stars for Dinner by Heston Blumenthal in London and one star for the Hinds Head pub in Bray in the 2025 Great Britain and Ireland Guide.

It is not known why his role was not formally announced until now.

The group also confirmed Simon King has returned to the business as managing director.

King was part of the Fat Duck team 15 years ago and played a pivotal role in opening Dinner by Heston Blumenthal in 2011. He has since held senior operations roles at companies including Danny Meyer’s Union Square Hospitality Group, Gordon Ramsay Restaurants, JKS Restaurants and the Wolseley Hospitality Group.

“[King’s] expertise and leadership will be invaluable as we move forward into this exciting new era,” the Fat Duck Group said.

Despite its high profile, the Fat Duck Group has not been immune to industry challenges. Companies House filings show parent company SL6 posted a pre-tax loss of £1.4m in the year ended 28 May 2023, with turnover dipping from £11.5m to £9.5m.

The group said it was heavily impacted by supply chain inflation, recruitment challenges, and damages to consumer spending as a result of the cost of living crisis.

Over the past year the Fat Duck has launched several cheaper alternatives to its main £295 tasting menu, including a £150 ‘mystery menu’ last autumn. The restaurant is currently offering its first à la carte menu in 20 years, priced at £195 for lunch and £225 for dinner, to mark its 30th birthday.

In his LinkedIn post, Petrie wrote: “The restaurant industry has faced challenges in recent years, and the Fat Duck Group has not been immune. Retaining the stars is always a proud moment – a testament to the huge dedication and excellence of our entire team.”