Bluebird Cookery School Chelsea

"Housed in a former Art Deco Garage, Bluebird, as a complex of shopping and dining offers, has been a King's Road staple since it was converted by Terrence Conran in 1997. Under its current executive chef, Owen Sullivan, the menus and kitchens for their restaurant, cafe, courtyard and 5 private dining rooms have been consolidated. It is this setup that we have been invited to join the Bluebird Cookery School, and where"

"We started in the main dining room, a polished space that bears the skeleton of its industrial past lightly. After dropping off our bags and coats and donning our Bluebird blue aprons, we headed over to the kitchen. Executive Chef Owen Sullivan introduced himself and his head chef, Marcelo Tell and gave us a tour of the kitchen. A sparklingly clean and efficiently organised series of rooms manned by quick-moving and assured chefs who were preparing for the dinner rush."

Housed in a former Art Deco garage on King's Road, Bluebird was converted by Terrence Conran in 1997 and functions as a complex of shopping and dining venues. Executive Chef Owen Sullivan has consolidated menus and kitchens for the restaurant, café, courtyard and five private dining rooms. The cookery school operates within the main dining room and the kitchen, where Sullivan and head chef Marcelo Tell toured participants through a sparklingly clean, efficiently organized set of rooms. The team cooks exclusively on induction, plancha or charcoal and synchronizes service via the pass. The class focused on preparing Bluebird's crispy duck salad with kohlrabi, bok choy, mint, nam jim dressing and roasted peanuts, using pre-salted, confit duck prepared in large batches and splitting into teams to produce the sauces as in professional kitchens.

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