Cooking World

London gourmets have received a new occasion for conversations: after the reconstruction has opened Bluebird - gastronomic and secular legend.
The restaurant, founded in 1997, has always had the glory of one of the brightest places on Kings Road. For ten years the establishment has fairly dilapidated that has led owners to the idea of reconstruction. The author of a new interior became designers of fashionable architectural studio Conran and Partners. Due to their efforts Bluebird has found a new embodiment. The restaurant has been divided into two various on style rooms.

The author of the new gastronomic concept of restaurant became young chief-cook Mark Broadbent. Mark names himself the pupil of well-known cook David Nichols, which today is working in London hotel Intercontinental. For the last several years Mark has headed kitchens of many popular restaurants: Mortons on Berkeley Square, The Oak on Notting Hill, Isola in Knightsbridge and Inn the Park in St. James’ Park in the neighborhood with the Buckingham palace. Last Mark’s place of work was restaurant Terrace (two Michelin stars) in Dorchester.
Mark names new culinary direction of the updated Bluebird, as «modern British». The cook has not simply presented for the London public something in patriotic style. He has spent long time traveling to use high-quality and harmless products which are delivered in restaurant only from small Britain’s farms.
Certainly, there are some dishes which imply use of import components. However Mark has tried to minimize their number.