The Early Years

Originally constructed in 1923 as the Bluebird Motor Company’s grand showroom, our space epitomised the pinnacle of automotive luxury. Designed by the esteemed architect Robert Sharp, the expansive 50,000 sq ft facility housed not only Europe’s largest garage but also elegant lounges and writing rooms, offering a haven for the city’s elite. Driving Blue Bird vehicles, Sir Malcolm Campbell MBE (British racing motorist and motoring journalist) gained the world speed record on land and on water at various times, including a 1921 Grand Prix Sunbeam. Following in his father’s footsteps, Donald Campbell CBE and the Blue Bird car (on 17th July 1964) broke the land speed record with 403.1 miles per hour – a pretty momentous occasion! With each thunderous record broken, the Blue Bird cars soared into history, symbolising the relentless pursuit of excellence and the boundless spirit of adventure.

1970s onwards

In later years, from the 1970s- 80s, the building known as Carlyle Garages, and used by the Ambulance Service. The building came into generally poor condition. A few years later the space had a new use. The garage and the two buildings on either side were re-purposed for retail and leisure space known as ‘Fashion Arena’.

The Conran Years

But in 1997 the building was converted by Sir Terence Conran’s Conran Group into the ‘Bluebird Gastrodrome’, that we know and love today. This included a Restaurant, Bar, cafe and private dining rooms.

D&D London

In 2006, D&D London bought Conran’s Bluebird and developed it into the modern restaurant that we know and love now.  D&D London are a collection of 40+ diverse restaurants, bars and one hotel based principally in London, but also with locations in Manchester, Leeds, Birmingham, Paris and New York. The Restaurant & Bar underwent a complete refurbishment in 2016, at the hands of Sagrada, designers of Sartoria and The Arts Club, who brought in mature trees and bespoke Celia Birtwell textiles.

Sustainability

At D&D London, we are fully committed to minimising our impact on the planet. We are addressing a range of specific issues, including the ethical sourcing of food products, reducing food waste and maximising recycling, whilst reducing our energy and water consumption.

We are proud to hold a three star Sustainable Restaurant Association rating!