Matt Robinson has joined D&D London's Bluebird restaurant in Chelsea as head chef.
Robinson, who replaces former head chef Mark Block, rejoins D&D London after a number of years at Gordon Ramsay Holdings, most notably as head chef of the Narrow pub, as well as positions at both Maze and Maze Grill.
Australian Robinson joined Marco Pierre White's Criterion in 2003 before stints at Boxwood Café and Skylon in London as well as the Stag Inn in Devon.
At Bluebird his dishes will include butternut squash soup with Thai spices and toasted pumpkin seeds; slow-cooked duck leg with cèpes, spring greens and garlic potato crisps; and six-hour braised Herdwick lamb for two with colcannon and burnt onions.
Bluebird Chelsea opened in 1997 and comprises of a café and courtyard, restaurant, bar, food store, wine cellar, bakery and four private-dining rooms.
Last month, Helena Puolakka, executive chef at Skylon, announced she is set to leave the D&D London-owned restaurant to join pub group Cirrus Inns as operations director replacing Mark Askew.