Bluebird Chelsea Café teams up with Bread and Truffle

This autumn, Bluebird Chelsea have joined forces with Bread and Truffle, a delicious new Italian sandwich brand born during 2020 lockdown that champions Italian street food with a varying combination of focaccia with truffle. Launching on 26th October, this exclusive three-week pop-up will lift spirits – offering a collection of Bread and Truffle’s signature sandwiches with simple recipes that combine indulgent ingredients.

Leading with their fresh-out-of-the-oven focaccia bread sandwiches, the team have bought with them from the streets of east London seven of their newly created focaccia combinations to the counter of Bluebird’s Café. Handmade from scratch with authentic Italian ingredients, highlights include the Bluebird and Bread and Truffle Special – the Truffle Treasure, a combination of truffle and parmesan cream with beef carpaccio; the Nutty Ham, creamy burrata cheese with mortadella ham, pistachio pesto and crumbled pistachio; and the Amalfi Coast, burrata cheese with fried zucchini, garlic, parsley and mint. Meanwhile, for something sweet, try the Nutella Focaccia, Bread and Truffle’s signature focaccia filled with creamy Nutella and mixed crumbled nuts.

Complete with heaters, knitted blankets, soft low seating and plenty of cover overhead, this season, Bluebird’s terrace which sits alongside their café, is the ideal setting for friends and family to connect comfortably outdoors whilst restrictions remain.

Following a restaurant renovation back in 2016, Bluebird has pinned itself back on the fine-dining map. Calling in Sagrada, the designers of The Arts Club, upstairs the dining room took on a striking new interior made up of indoor mature trees, industrial exposed steel red beams, deep booths and bespoke Celia Birtwell textiles. Epitomising the exclusive, however relaxed and refined atmosphere of a private member’s club; this west London restaurant has done an impressive job transforming itself into a desirable space for discerning diners and seasoned drinkers.

Recently D and D’s Bluebird announced the appointment of new executive chef, Henrik Ritzén at Bluebird Chelsea and White City. Swedish born Ritzén brings with him a wealth of experience to the position, from attending the prestigious culinary school, Ester Mosessons Gymnasium, to training under head chef, Shane Osborn (who went on to be Pied a Terre’s two Michelin Star head chef) and then working at Fiskekrogen in Gothenburg for three years before moving to London in 1997.

Since arriving in London some of Henrik’s key experience to date include Blue Print Café where he worked alongside Jeremy Lee before moving over to The Square with Philip Howard. Henrik took on his first head chef position at the highly regarded gastro pub – The Anglesea Arms over in Hammersmith where he stayed for three great years. This was followed by the French bistro Racine for a year, before becoming the opening head chef for The Boundary Restaurant in Shoreditch.

Leading with their fresh-out-of-the-oven focaccia bread sandwiches, the team have bought with them, from the streets of east London, seven of their newly created focaccia combinations to the counter of Bluebird’s Café

Henrik Ritzén has completely re-designed the food menus with a focus on ingredient led, fresh and honest cooking, drawing inspiration from the different seasons and the food we enjoy eating. “Expect the well rooted Bluebird classics to remain in one form or another whilst also adding an array of my own flare and personality to the menu” comments Henrik. Some of his favourite additions include, wild seabass ceviche, a five spice Creedy Carver duck breast and a slow cooked ox cheek and mushroom pie.