D&D London has appointed former Caprice Holdings chef Harvey Ayliffe as the new executive chef of Bluebird Chelsea and Bluebird Café White City in London.
Ayliffe has been working as a chef for more than 30 years, at restaurants including Rules, J Sheekey, Le Caprice, The Ivy and Soho House. Most recently, he was head chef of Caprice Holdings’ grill restaurant 34 in London.
His new menu was introduced at Bluebird this week, which updates several Bluebird classic dishes including the Bluebird chicken pie, which will now be served with cep mushroom, smoked garlic mash and January king cabbage. Ayliffe has also updated several Bluebird curries, with dishes like Malvani monkfish and king prawn curry served with coconut chutney, lime rice and naan bread.
The menu, which will continually evolve, will also offer a range of meat-free options like cumin-roasted aubergine, toasted freekeh, pomegranate and pistachio dukka.
Ayliffe 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”.