Ayliffe has spent the last five years as head chef at grill restaurant 34 Mayfair, and previously worked at Rules Restaurant and J Sheekey.
He replaces Simon Gregory, who left Bluebird earlier this year to join The Ivy Collection as executive chef.
Ayliffe has overhauled Bluebird’s menu, updating long-standing dishes such as its chicken pie with cep mushroom, smoked garlic mash and January king cabbage; and adding meat free dishes such as cumin roasted aubergine, toasted freekeh, pomegranate and pistachio dukka.
“We’ve taken a lot of inspiration from past classic Bluebird dishes in creating the new menu, but I’m keen to evolve the menu over time and find new classics that are right at home at Bluebird, too,” says Ayliffe.
The original Bluebird opened more than 20 years ago at the former home of the Bluebird Motor Company in London’s Chelsea.
D&D opened the second site, in White City, in 2018 followed by the first overseas restaurant for the brand in New York the same year.