Matt Robinson joins Bluebird as head chef

D&D London is thrilled to announce the appointment of Matt Robinson to the position of head chef at Bluebird Chelsea, the iconic King’s Road restaurant. Matt will be taking over the Bluebird kitchen, replacing Mark Block.

Additions to the menu will look to reflect the fun loving nature of Chelsea’s much-loved restaurant. Matt’s 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.

Matt rejoins D&D London after a number of years as part of Gordon Ramsay Holdings, most notably as head chef of The Narrow in 2012, as well as working at both Maze and Maze Grill. Working closely with Ramsay, he brings with him a huge level of experience cooking great quality British food.

Relocating from his native Australia in 2003, Matt joined Marco Pierre White’s The Criterion where he stayed for two years working with Tim Payne. After a period at Boxwood Café, he opened D&D London’s Skylon restaurant, a big launch for both the group and the London dining scene. Matt then took matters into his own hands by opening The Stag Inn Devon, in 2008 before moving back to London in February 2010 to join Gordon Ramsay Holdings.

"I am thrilled to welcome Matt Robinson to Bluebird,” comments D&D London’s David Loewi. “His pedigree and wealth of experience gained from Gordon Ramsay Holdings will be a great addition to Bluebird."

Bluebird Chelsea opened in 1997 and comprises of a cafe and courtyard, restaurant, bar, food store, wine cellar, bakery and four private dining rooms.