Olivia finds her inner chef at a preview of Bluebird’s upcoming cookery school

Sitting proudly on the King’s Road since 1923, and transformed from a car garage into a sprawling restaurant in the 1990s, Bluebird is part of the Chelsea scenery. 

Bluebird is now inviting guests to step behind the scenes with the launch of its new “Cookery Masterclass”  and I was invited to be one of the first to try it.

As someone who dreads the thought of meal prepping and cooking dishes for one, I wondered whether this class would really be right for me. I love the experience of fine dining and being cooked for, but doing it myself? I wasn’t so sure.

Looking back, I now know I needn’t have worried. This is cooking where the term “class” is used loosely: designed for all levels and any experience, and destined to be enjoyed by even the laziest of cooks.

One arrival, I am welcomed with a glass of Champagne at Bluebird’s glittering bar. It is here a small group of us are introduced to Executive Chef Owen Sullivan. Owen immediately quashes any lingering self-doubt I might have regarding my cooking skills.

He, like the class itself, is a reflection of Bluebird’s vibe: relaxed, generous, sociable and quietly confident. With an impressive career history including working with Gordon Ramsay and as private chef to the Beckham family, we couldn’t be in better, or cooler, hands when it comes to learning kitchen skills from one of Britain’s best.

After this  Champagne-toasted introduction, we are whisked into Bluebird’s large kitchen. This fast-paced, well-oiled machine acts as a distant backdrop to our class, which is held in an almost private section of the space. My workstation for the evening has been beautifully set up in anticipation, with everything I could need: from the sharpest (and possibly best) knife I have ever used, to chopping boards, bowls and whisks. 

Donning my very own Bluebird apron and taking another sip of Champagne for courage, I scour the recipe sheet laid out before us. Tonight, we are making Bluebird’s Signature Duck Salad.

The camaraderie of the kitchen sets in quickly. Although we are each preparing our own dishes independently, there is a strong sense of teamwork as we chop, whisk, pour and stir alongside one another. Together with my fellow chefs in training, we collect ingredients from the counter, individually measured and neatly placed out beforehand, allowing the focus to be on technique and assembly rather than lengthy prep. 

Chef Owen Sullivan’s warmth and humour has instantly put us all at ease, making for the most jovial of atmospheres in the kitchen, but despite this, he still floats around from person to person offering helpful, practical advice and tips with every step. “If you hold the knife by hiding the tips of your fingers, you won’t be at risk of cutting them” he shows me.

Rather than positioning himself as a distant authority, Owen approaches the session as a conversation, explaining each step clearly while encouraging questions, interaction and a healthy dose of kitchen banter. His easy confidence has me realise that this is an experience accessible for all skill levels, whether you’re a confident home cook or simply there for the fun of it.

These one-to-one moments prove especially valuable, transforming what could have been a simple group demonstration into a genuinely personal experience. 

After selecting the leafy components of our salad (think Chinese cabbage and bok choi) and whisking up our hoisin duck glaze, we turn our attention to the duck itself. Each of us coat our pieces in cornflour and coconut milk before handing them over to Chef Owen, who expertly fries them for us. 

Duck cooked to perfection, we assemble our own plates, topping the salads with carefully chosen garnishes. The experience doesn’t end here. Our salads are transported to the main restaurant, where a large dining table awaits us. 

Sitting together in the heart of Bluebird, we enjoy our delicious salads, followed by two additional courses prepared by the restaurant’s kitchen. This transition from cooking to dining is seamless, reinforcing the feeling that this was less a “class” and more an invitation into Bluebird’s world.Feeling relaxed, indulged and well looked after, I am certain that this masterclass is ideal for those looking for a memorable experience rather than an intensive culinary course. 

Peppered with kitchen anecdotes and good humour, you leave not only having learned how to recreate a signature dish, but with a deeper appreciation for the restaurant’s approach to food and hospitality.

As the masterclass prepares to open to the public in February, it offers something increasingly rare in London dining: a chance to slow down, learn something new, and enjoy exceptional food in an iconic setting. 

For anyone curious about what goes on behind the scenes at one of Chelsea’s most beloved restaurants, this is an experience well worth seeking out.

Make your booking here