Bluebird Chelsea welcomes new executive chef Harvey Ayliffe

One of Chelsea’s most iconic eating and drinking destinations on the King’s Road has welcomed yet another new chapter with the introduction of new executive chef Harvey Ayliffe. A landmark on the King’s Road with an enterprising collection of spaces, from its street café and cobbled courtyard to the polished restaurant and bar up on the first floor, Bluebird Chelsea is a multi-faced venue that maintains itself on the west the London radar throughout the year.

Having worked his way up through the culinary ranks of Rules, J Sheekey, Le Caprice and The Ivy, Harvey brings with him over 30 years of experience into Bluebird’s established kitchen. A reflection of the fun-loving nature of the much-adored restaurant with a refined tweak, his new menu has lovingly reintroduced some of the restaurant’s most well-loved classic dishes with a refreshing update.

Dishes that have made a popular reappearance on Harvey’s new menu include the Bluebird chicken pie, newly served with cep mushrooms, smoked garlic mash and January king cabbage. This sits alongside bringing a fresh take on quintessential Bluebird curries to the menu – with dishes featuring fragrant touches such as the Malvani monkfish and king prawn curry served with coconut chutney, lime rice and naan bread. Meat-free options ensuring this new menu is not only popular but relevant, include cumin roasted aubergine, toasted freekeh, pomegranate and pistachio dukkah.

A people pleaser that is designed to elevate this neighbourhood favourite, across starters other dishes include the seemingly popular rich wild mushroom soup with truffle cheese straws or a lighter burrata with camone tomatoes, pine nuts and white balsamic ideal for the summer months. Bluebird’s Josper Grill will also be kept on full flame with a wide selection on Harvey’s menu, from a 35 aged on the bone rib eye and a Speyside Scottish chateaubriand ideal for sharers with thick-cut chips and béarnaise. The Josper will also see a fish or two with Yellowfin tuna steak and the market fish of the day.

Having worked his way up through the culinary ranks of Rules, J Sheekey, Le Caprice and The Ivy, Harvey brings with him over 30 years of experience into Bluebird’s established kitchen.

Harvey has also truly made his mark on the new pudding menu with the creation of his dessert ‘The Bluebird’. Inspired by the 1927 land speed record car the Blue Bird, this chocolate dessert is shaped as the car and is filled with chocolate ice cream and finished with milk chocolate and praline mousse, candied hazelnuts – finished with dry ice. This entertaining dessert will no doubt make its mark on our Instagram feeds.

Following a restaurant renovation back in 2016, the Bluebird has pinpointed itself back on the fine-dining map. Calling in Sagrada, the designers of The Arts Club – the restaurant has a striking 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 once again into a desirable space for discerning diners and seasoned drinkers.