"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, café, courtyard and 5 private dining rooms have been consolidated. It is this setup that we have been invited to join the Bluebird Cookery School,"
"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."
"As mentioned, at the Bluebird Cookery School we were learning to cook up Bluebird's famous crispy duck salad with kohlrabi, bok choy, mint, nam jim dressing and roasted peanuts. This recipe started with the duck, which had previously been salted and confit in batches of 80 kilos at a time. The dish is very popular. Luckily, we skipped the slow cooking and got straight to the salad."
Bluebird occupies a former Art Deco garage on King's Road converted by Terrence Conran in 1997. Executive Chef Owen Sullivan consolidated menus and kitchens across the restaurant, café, courtyard and five private dining rooms. The Bluebird Cookery School teaches the restaurant's signature crispy duck salad, served throughout the complex. Kitchens are sparklingly clean, efficiently organised and run by a synchronized team working the pass. Cooking uses induction, plancha and charcoal rather than gas flames. The crispy duck salad combines kohlrabi, bok choy, mint, nam jim dressing and roasted peanuts; the duck is salted and confit in 80-kilo batches, with class participants split into teams to prepare sauces and assemble the salad.
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