The Bluebird restaurant is one of the favourite London destinations for anybody who relishes good food and drink in a setting that is right at the heart of fashionable Chelsea, yet provides an oasis of well-ordered calm and peace. Built on the site of the old Bluebird garage on the King's Road it is a true gastrodrome, with one of the most remarkable and historic rooms in London as its centrepiece. No wonder it is Listed. Now an amazing skylit restaurant and bar with views of the King's Road and the spacious courtyard below, it was the setting for the building of Campbell's Bluebird in the '30s.

The menu offers a wide range of modern British dishes by Head Chef Mark Block, from classic fish pie to Sunday roasts. The stylish and comfortable bar has an extensive cocktail list and a bar menu perfect for those who fancy a quick nibble whilst seeking a well-deserved rest from shopping on the King's Road.

The à la carte menu serves most purposes, and the spirit of the place could be well served by rock oysters from West Mersea, seared yellow fin tuna or shellfish cocktail. Starters of grilled lemon sole, marinated scallops, or steak tartare with Galloway beef, hen's egg and sourdough toast should serve to tickle most appetites.

For some nothing does it better than a salad and four are listed, with beetroot, watermelon and feta with watercress, dandelion and walnuts, another of wild rocket with roast tomato, parmesan and aged balsamic, or Cornish crab and prawn with nam jim, chilli, coriander, lime and mixed cress. Cumbrian beef comes to the table with brioche bun, Kraft cheese and hand cut chips and the Goosnargh confit duck leg with butterbeans, pancetta and pearl onions, can only be described as inspirational.

On Sundays you can pop round and make your lunch from whole Devon cock crab in shell mayonnaise, followed by corn-fed chicken breast with crushed Charlotte potatoes, roast vine tomato and salsa verde before ending with apple, wild strawberry, mango and lime.

Back to the week and one soon becomes aware of the degree to which crustacean are part of the Bluebird scene, with marinated scallops served cold with lime, chilli, coriander and guacamole, West Mersea native oysters and the ceviche of scallops with chilli, lime, coriander, guacamole and olive oil, a feast fit for an iconic racing driver as well as those who still reflect upon his vision and courage. Nor, I am quite sure, would Campbell have turned up his nose at the traditional British pie, be it chicken and mushroom or fish.

Banofee sundaes and tarte tatin are about neck and neck for most but, perhaps, the chequered flag might just come down on the latter before you allow yourself to be beguiled towards the cheese selection.

One thing is sure - Campbell would heartily have approved of the excellent range of English wines on the list and would have been curious about this New World selection that had elbowed Europe aside. You would be well advised to follow his example. Service is excellent, with the entire place, including their cafe and epicerie of a remarkably high order.

Their Website will tell you much, much more, all of it in the same vein.