Pétrus (restaurant)
| Company type | Private |
|---|---|
| Industry | Restaurant |
| Founded | March 1999 |
| Founder | Gordon Ramsay, Chris Hutcheson |
| Headquarters | London , United Kingdom |
Area served | London |
| Owner | Gordon Ramsay Restaurants Ltd |
| Parent | Gordon Ramsay Restaurants Ltd |
| Website | www |
Pétrus is a restaurant based in London, focusing on contemporary French cuisine. Situated on Kinnerton Street in the Belgravia district, it is managed by Gordon Ramsay Restaurants Ltd, owned by the renowned chef Gordon Ramsay. Since 2011, Pétrus has consistently held one Michelin star and has been awarded 3 AA Rosettes.
Description
The current establishment at 1 Kinnerton Street began operations on 29 March 2010 with Sean Burbidge as head chef. This position marked his first role as head chef following experience at other Gordon Ramsay venues such as Restaurant Gordon Ramsay and Gordon Ramsay au Trianon. The restaurant’s present head chef, Russell Bateman, earned the National Chef of the Year title in 2014.
Russell Sage Studio, also responsible for designing Ramsay's The Savoy Grill and York and Albany, created the interior. The space features a distinctive claret red color scheme enhanced by leather furnishings and polished metal details. A six-seat chef's table overlooks the kitchen area. The wine selection includes over 2,000 bottles, featuring 34 vintages of the esteemed French wine Pétrus, displayed in a circular glass enclosure at the heart of the dining room.
Menu
Pétrus presents several set-price menus showcasing modern French cuisine. The offerings reflect Gordon Ramsay’s culinary approach combined with influences from former head chef Sean Burbidge. Guests receive an amuse-bouche and after-dinner chocolates as part of their meal. Notable seafood dishes praised by critics include pan-fried mackerel accompanied by tomato chutney, sea bream served with brown shrimp and oyster velouté, and langoustine paired with watercress soup. Sauces are brought to the table in small jugs for individual service.
Desserts incorporate dramatic presentation techniques such as dry ice effects. Examples include white chocolate ice cream spheres and a chocolate shell melted tableside with hot sauce to reveal milk ice cream inside. Other dessert options feature fennel crème brûlée paired with Alphonso mango. The wine list spans from bottles priced at £25 up to a 1961 magnum of Pétrus valued at £49,500.
History
Pétrus was launched in March 1999 as Gordon Ramsay’s second restaurant, a partnership with his father-in-law Chris Hutcheson. It was originally located at 33 St James's Street under head chef Marcus Wareing. The restaurant’s name derives from the prestigious Pétrus wine favored by both Ramsay and Wareing, and it was situated near L'Oranger, another well-regarded French dining venue.
In 1999, Giorgio Locatelli reportedly caused minor damage to the property; however, the matter was eventually dismissed. In 2001, a group of investment bankers attracted attention for spending over £44,000 on wine during a single dinner.
In 2003, Gordon Ramsay Holdings acquired the former Vong site at The Berkeley hotel in Knightsbridge with plans to move Wareing and Pétrus there after Jean-Georges Vongerichten’s lease ended. Beginning in 2004, Ramsay introduced a no-smoking policy across all his restaurants.
By May 2008, The Berkeley hotel opted to collaborate directly with Wareing rather than through Ramsay Holdings as Pétrus’ lease was concluding. This decision sparked a public disagreement; Wareing launched Marcus Wareing at the Berkeley in Pétrus’ previous location while Ramsay retained ownership rights to the Pétrus brand name. Wareing referred to his new establishment as a rebranding of Pétrus. The Michelin Guide confirmed that the Michelin stars remained with the physical site during this transition.
Prior to closing at The Berkeley location, all bookings were cancelled and customers were offered alternatives at other Gordon Ramsay venues. Wareing later criticized the relocated Pétrus on Kinnerton Street for lacking his personal influence, describing it as distinctly "Gordon" rather than "Marcus." Jean-Philippe Susilovic accompanied the restaurant move to the new premises, which secured a twenty-year lease.
Following Chris Hutcheson’s removal from Gordon Ramsay Holdings, he attempted to claim sole ownership of Pétrus at Kinnerton Street by asserting he was the only shareholder. This conflict was resolved when Ramsay purchased Hutcheson's shares and transferred control to his company Kavalake Limited. In June 2014, Neil Snowball replaced Sean Burbidge as head chef at Pétrus.
Reception
Shortly after Pétrus opened in 1999, Tracey Macleod reviewed the establishment for The Independent, highlighting features likely to attract Michelin inspectors and noting the sophistication of its dishes. In 2003, Jay Rayner critiqued the menu for its complexity and some incongruous combinations. Gillian Glover of The Scotsman in 2005 described parts of the menu as unremarkable but praised exceptional offerings such as frog leg lollipops accompanied by baked seabass.
Following Burbidge's appointment as head chef in 2010, Zoe Williams observed flaws including poorly filleted mackerel and samphire that was overcooked, though she commended the dessert's excellence. Fay Maschler from the Evening Standard viewed the restaurant more as a new Ramsay venture than a mere reopening, expressing admiration for most dishes and desserts despite service that felt somewhat unfamiliar. Marina O'Loughlin of the Metro found the cuisine competent but lacking innovation, while Time Out awarded four out of five stars, praising both the food quality and an impressive wine list.
Ratings and awards
During Wareing’s tenure, Pétrus was awarded its inaugural Michelin star in 2000, followed by a second star in 2007, making it only the fifth establishment in London to achieve this distinction. After Wareing's departure and the restaurant’s relocation, it regained a Michelin star in 2011.
In 2008, Harden's recognized Pétrus as London's top overall restaurant under Wareing’s leadership, although it ranked below Restaurant Gordon Ramsay in food and service within the £80+ price bracket. The restaurant reclaimed its position as best overall in 2009. It currently holds five AA Rosettes.
A dispute emerged in 2002 when Simon Wright, editor of the AA Guide, resigned, alleging that interference from the managing director prevented Pétrus from being awarded a fifth rosette despite inspectors’ recommendations. Gordon Ramsay threatened legal action to exclude his restaurants from the 2003 AA guide. After inspector Sarah Peart resigned over this controversy, the AA eventually granted Pétrus five rosettes. Wareing reflected on this accomplishment by noting that only one person opposed it—and that individual had never actually dined at Pétrus.