D&D appoints Harvey Ayliffe as executive chef of Bluebird

Former Caprice Holdings chef Harvey Ayliffe has been appointed the new executive chef at Bluebird Chelsea and Bluebird Cafe White City by D&D.

Ayliffe has been working as a chef for more than 30 years and can name Rules, J Sheekey, Le Caprice, The Ivy, and Soho House among his former haunts.

Most recently, he was head chef of Caprice Holdings’ grill restaurant 34 in London.

His new menu was introduced at Bluebird this week and updates a number of Bluebird classic dishes, including the signature Bluebird chicken pie, which will now be served with cep mushrooms, smoked garlic mash, and January king cabbage.

Ayliffe has also tweaked several Bluebird curries. Malvani monkfish and king prawn curry are now served with coconut chutney, lime rice, and naan bread.

The menu, which will continually evolve, the brand said, will also expand its vegan pedigree. The likes of cumin-roasted aubergine, toasted freekeh, pomegranate and pistachio dukka will be commonplace.

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”.

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