Chelsea’s hottest hangout spot is welcoming a brand-new Executive Chef into its buzzing fold.
D&D London is delighted to have appointed Harvey Ayliffe as Executive Chef at Bluebird Chelsea and Bluebird Café White City. Bringing over 30 years’ diverse experience to the Bluebird kitchens, Harvey’s brand-new menu will hit diners’ tables from Tuesday 12th November and compliments the buzz and familiar charm of Bluebird Chelsea, which has become a London landmark and beloved all-day dining destination.
With an impressive line-up of top London restaurants in his back pocket – including the likes of Rules, J Sheekey, Le Caprice, The Ivy and Soho House – Harvey brings an experienced hand to the Bluebird’s kitchen. He spent the last five years working with beef from all over the world to create bespoke Argentinian-inspired dishes while working as Head Chef at sophisticated grill restaurant, 34 Mayfair.
He has a similar expertise in game, having previously held the position of Executive Head Chef at prestigious Rules Restaurant where he worked closely with British sourced game to produce intricate dishes in-keeping with the restaurant’s prestigious reputation, and he has honed his skills in producing top-quality fish-dishes at renowned seafood restaurant, J Sheekey.
This well-rounded experience puts him in excellent stead to take the enduringly successful Bluebird to new heights with an updated and constantly evolving menu, ranging from shellfish to salads to freshly grilled steaks.
The eclectic new menu brings back some of Bluebird’s most well-loved classic dishes and gives them a thoroughly refreshing update. One such familiar face is the Bluebird chicken pie, whichwill be newly served with cep mushroom, smoked garlic mash and January king cabbage. Harvey is also bringing fresh take on quintessential Bluebird curries to the menu, with dishes like Malvani monkfish & king prawn curry served with coconut chutney, lime rice and naan bread set to become new Bluebird staples.
Meat-free options are equally as tempting, including dishes like cumin roasted aubergine, toasted freekeh, pomegranate and pistachio dukka. Harvey plans to keep evolving the menu to match the discerning, varied tastes of Bluebird’s Chelsea clientele, but always with a focus on creating good quality comfort food with a modern twist.
Commenting on his new role, Harvey said:
“I’m really excited about my next adventure at Bluebird and to be working with D&D London. We’ve taken a lot of inspiration from past classic Bluebird dishes in creating the new menu, but I’m keen to evolve the menu over time and find new classics that are right at home at Bluebird, too”.