Bluebird Restaurant

Bluebird 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 Executive Chef Mark Broadbent, a BBC Great British Menu contestant, 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 premier cru oysters from Colchester, caviar d'aquitaine or some white sturgeon. Starters of middle white pork rillette with onion marmalade and cornichons, Morecambe Bay shrimp and Cornish crab with potted made and nutmeg butter, or steak tartar with chopped Galloway beef and a hen's egg should serve to tickle most appetites. 

For some nothing does it better than a salad and four are listed, with romaine hearts, anchovy dressing, another of those hen's eggs and reggiano, or périgourdine with foie gras, duck gésier, bacon lardoons, French beans and truffles. Roast Cornish Pollock comes to table with braised fennel, sauce bouillabaisse, rouille and the slow roast glazed duck with cherry brandy and sauce Montmorency can only be described as inspirational. But old friends are best so for some at least it would have to be tournedos Rossini with aged Madeira and autumn truffles.

On Sundays you can pop round and make your lunch from a plate of crackled middle-white pork with Bramley apple sauce, escorted by potatoes roasted in duck fat, with roast gravy.

Back to the week and one soon becomes aware of the degree to which crustacean are part of the Bluebird scene, with a whole shell on Cromer crab, Dorset Blue oyster and the scintillating plateau de fruits de mer 'royal' with lobster, 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, day boat fish or in cassoulet form.

The baked New York cheesecake and the scarlet crème brûlée are about neck and neck for me but I think the chequered flag might just come down on the latter before I allowed myself to be beguiled towards the cheese selection, where Stinking Bishop and Ragstone goat would have to be considered in the interests of a thorough job done.

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.