London News: Matt Robinson joins the Bluebird Kitchen as Head Chef
London restaurant news from the Bluebird Kitchen, Chelsea
This week’s big London restaurant news is the announcement that Matt Robinson will take over from Mark Block as Head Chef at the Bluebird Kitchen on Chelsea’s famous Kings Road.
Matt’s former employers include both Marco Pierre White and Gordon Ramsay. He has previously worked at The Narrow, Maze, Maze Grill, The Criterion and Skylon.
After relocating from Australia in 2003, Matt has embraced British Food and ingredients, a fact which will be reflected in his menu at D&D’s Bluebird Kitchen. Dishes will include Butternut squash soup with 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 cafe and courtyard, restaurant, bar, food store, wine cellar, bakery and four private dining rooms. It was taken over by D&D (which stands for Des Gunewardena and David Loewi) in 2006, when they bought out Conran Restaurants.
Matt Robinson’s delicious food can be found at:
The Bluebird Kitchen
350 King’s Rd London SW3 5UU
020 7559 1000
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