Pétrus is a restaurant in London, which serves modern French cuisine. The current Pétrus restaurant is located in 1 Kinnerton Street, Belgravia, London, where it was opened on 29 March 2010 under head chef Sean Burbidge. The amuse bouche wine 2013 of the restaurant has been designed by the Russell Sage Studio, who also worked on other Ramsay establishments, The Savoy Grill and the York and Albany. The menu at Pétrus is split into several fixed price menus, containing modern French cuisine.

It has been described by Zoe Williams as being distinctly Gordon Ramsay in composition, despite the influences of head chef Sean Burbidge. Elements of the dessert course are served on dry ice, such as small round white chocolate balls of ice cream, which has been taken from the menu at Restaurant Gordon Ramsay. Pétrus was opened in March 1999 as a joint venture between chef Gordon Ramsay and his father-in-law Chris Hutcheson as Ramsay’s second restaurant after Restaurant Gordon Ramsay in Chelsea. 1,300 worth of damage, however the case was dropped by the Crown Prosecution Service. In 2003, Gordon Ramsay Holdings took over location was used to be used by the restaurant Vong at The Berkeley hotel in Knightsbridge, London. In May 2008, it was announced that the hotel intended to work directly with Wareing rather than through Gordon Ramsay Holdings, as the lease on Pétrus’ location inside the Berkeley Hotel was due to lapse in September 2008.

Wareing later criticised Pétrus when it reopened at 1 Kinnerton Street, and said that while any restaurant could be named after a bottle of wine, the real Pétrus remained his restaurant despite the name change. Tracey Macleod ate at Pétrus for The Independent shortly after it opened in 1999. She thought that certain touches would impress the Michelin inspectors, and that the dishes were suitably elaborate. Zoe Williams reviewed the restaurant for The Daily Telegraph in 2010, after Burbidge became head chef. She found issues with some of the dishes, such as a mackerel which wasn’t properly filleted, and some overcooked samphire. The restaurant won its first Michelin star under Wareing in 2000, and was awarded a second star in 2007.

It became only the fifth London based restaurant to hold stars at that level. However, in 2009, it was ranked once more the best overall in London, and in those categories as well. However, in 2002 editor Simon Wright resigned as he believed that the managing director of The Automobile Association intervened to prevent Pétrus from receiving a fifth rosette at the recommendation of the AA’s inspectors. Gordon Ramsay’s Pétrus reopens in March”. Sean Burbidge, Head Chef, Petrus, London”. Russell Bateman wins National Chef of the Year 2014″.