Overview
Restaurant Views: 2,471
Awards
- MICHELIN Guide
- OAD
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European Restaurants 2024, 35
- Elite Collection
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Elite Collection Top 100 2019, #33
- La Liste
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La Liste, #1234
- Restaurant Ranking
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Restaurant Ranking 2024, #87, PRO #19.33, USER #18.33
Chef
Brett Graham
Cuisine
Modern Cuisine
Foodle Reviews
The Ledbury, a renowned restaurant in Notting Hill, London, is celebrated for its innovative and seasonal cuisine under the direction of Australian chef Brett Graham. With three Michelin stars, the restaurant is a paragon of fine dining, known for its meticulous attention to detail and exceptional service. Recently, the menu showcased a series of standout dishes, reflecting The Ledbury's commitment to quality and creativity.
Yesterday's menu featured the Ike Jime Chalk Stream Trout, a dish that... More
The Ledbury, a renowned restaurant in Notting Hill, London, is celebrated for its innovative and seasonal cuisine under the direction of Australian chef Brett Graham. With three Michelin stars, the restaurant is a paragon of fine dining, known for its meticulous attention to detail and exceptional service. Recently, the menu showcased a series of standout dishes, reflecting The Ledbury's commitment to quality and creativity.
Yesterday's menu featured the Ike Jime Chalk Stream Trout, a dish that combines the delicate texture of trout with vibrant accents of loganberry, cherry blossom, and a touch of wasabi and jalapeño. This dish was praised for its refreshing and complex flavor profile.
The Hand Dived Orkney Scallop was another highlight, paired with white currant, meadowsweet, Carlingford oyster, and N25 Kaluga Reserve caviar. Diners noted the perfect sear on the scallops and the luxurious addition of caviar, which elevated the dish's overall experience.
The Veal Sweetbread, accompanied by Vin Jaune, English peas, vadouvan, and kaffir lime, offered a refined and sophisticated taste. The sweetbreads were celebrated for their tender texture and the subtle, creamy notes of the Vin Jaune.
For seafood lovers, the Wild Cornish Turbot presented a beautifully cooked fish, paired with Scottish girolles, chamomile, green peach, and Australian black truffle. The dish was recognized for its harmonious blend of earthy, sweet, and floral notes.
The vegetarian dish, Mushrooms from the Cabinet, featured cep mushrooms, Jersey Royal potatoes, buckwheat koji, and watercress, showcasing deep, rich flavors that impressed diners with its heartiness and complexity.
The Whitley Farm Iberian Pork offered a rich and adventurous combination of flavors, including English cherry, black olive, liquorice, amazake, and shiso. This dish was particularly noted for the tenderness of the pork and the creative blend of ingredients.
For dessert, the Kentish Gooseberry and Gariguette Strawberry dishes provided a light and refreshing conclusion to the meal. The Kentish Gooseberry featured Aynhoe Park honey, lavender, yoghurt, and spruce, praised for its subtle sweetness and aromatic notes. The Gariguette Strawberry highlighted the natural sweetness of the fruit, offering a simple yet elegant finish.
The Ledbury's recent menu exemplifies its status as one of London's top dining destinations, consistently delivering innovative and meticulously crafted dishes that delight and surprise diners.
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Berkshire roe buck, beetroot, cherry, black olive, liquorice. At freshly three-starred "The Ledbury" in Notting Hill.
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#roebuck #brettgraham #nottinghill #london #threemichelinstars #troisetoiles_london
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn... More
Berkshire roe buck, beetroot, cherry, black olive, liquorice. At freshly three-starred "The Ledbury" in Notting Hill.
—
#roebuck #brettgraham #nottinghill #london #threemichelinstars #troisetoiles_london
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#mystorywithmichelin #michelinplate #michelinfood #delicious #eeeeeats #food #foodie #foodgasm #foodpics #foodporn #foodstagram #igdaily #instafood #instagood #instapic #julienwalther #picoftheday #travel #troisetoiles #willtravelforfood #yummy Less
5) Veal Sweetbread – Wild Garlic, Vadouvan and Salted Gooseberry 🤤😋
This was an excellent course! 👏
@michelinguide for 2023: 🌟🌟
@oadtop100 for 2023: HR on “Europe Top Restaurants”
@nationalrestaurantawards for 2023: No. 4
~
#hungryglomad_london #mystorywithmichelin #yesmichelinguide #oadtop100 #epicurean #finedininglover #finedininglovers #hautecuisine... More
5) Veal Sweetbread – Wild Garlic, Vadouvan and Salted Gooseberry 🤤😋
This was an excellent course! 👏
@michelinguide for 2023: 🌟🌟
@oadtop100 for 2023: HR on “Europe Top Restaurants”
@nationalrestaurantawards for 2023: No. 4
~
#hungryglomad_london #mystorywithmichelin #yesmichelinguide #oadtop100 #epicurean #finedininglover #finedininglovers #hautecuisine #hautecuisines #beautifulcuisine #beautifulcuisines #gastroart #gastronogram #gourmand #gourmet #gourmetartistry #finefood #finefoods #luxuryfood #soignefood #culinaire #culinaireinspiratie #artculinaire #theledbury #theledburylondon #theledburyrestaurant #londonfood #toplondonrestaurants #sweetbread #sweetbreads Less
Hen of the Woods
Potato, Yeast and Rosemary
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Dinner last March at the newly reopened Ledbury. Definitely a very welcome return of this London stalwart after such a long period of uncertainty.
It seems that they inevitably lost the majority of their kitchen brigade. So they had gone (I think) from a brigade of chefs that previously each had between 5 and 10 years experience working with Brett Graham, to essentially a completely new brigade headed by Tom Spenceley formerly of the excellent ⭐️⭐️... More
Hen of the Woods
Potato, Yeast and Rosemary
.
Dinner last March at the newly reopened Ledbury. Definitely a very welcome return of this London stalwart after such a long period of uncertainty.
It seems that they inevitably lost the majority of their kitchen brigade. So they had gone (I think) from a brigade of chefs that previously each had between 5 and 10 years experience working with Brett Graham, to essentially a completely new brigade headed by Tom Spenceley formerly of the excellent ⭐️⭐️ Kitchen Table. As expected, the provenance of the ingredients was excellent, from the start, amongst the snacks a pig from Coombeshead Farm to the Cornish crab, to mushrooms grown on the premises to of course the highlight of Brett’s own Sika deer served several ways.
All excellent but I couldn’t help thinking that there was still a little tweaking to do (done and done judging from recent reports👌🏻) I’d love to, and hopefully will, return in 6 months to see where they are at. Long live The Ledbury.
.
Michelin Guide - (watch this space)
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
Hampshire Trout, Trout Roe Hollandaise and White Asparagus
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Dinner last March at the newly reopened Ledbury. Definitely a very welcome return of this London stalwart after such a long period of uncertainty.
It seems that they inevitably lost the majority of their kitchen brigade. So they had gone (I think) from a brigade of chefs that previously each had between 5 and 10 years experience working with Brett Graham, to essentially a completely new brigade headed by Tom Spenceley formerly of the excellent... More
Hampshire Trout, Trout Roe Hollandaise and White Asparagus
.
Dinner last March at the newly reopened Ledbury. Definitely a very welcome return of this London stalwart after such a long period of uncertainty.
It seems that they inevitably lost the majority of their kitchen brigade. So they had gone (I think) from a brigade of chefs that previously each had between 5 and 10 years experience working with Brett Graham, to essentially a completely new brigade headed by Tom Spenceley formerly of the excellent ⭐️⭐️ Kitchen Table. As expected, the provenance of the ingredients was excellent, from the start, amongst the snacks a pig from Coombeshead Farm to the Cornish crab, to mushrooms grown on the premises to of course the highlight of Brett’s own Sika deer served several ways.
All excellent but I couldn’t help thinking that there was still a little tweaking to do (done and done judging from recent reports👌🏻) I’d love to, and hopefully will, return in 6 months to see where they are at. Long live The Ledbury.
.
Michelin Guide - (watch this space)
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
Another fantastic meal at The Ledbury.
Brett continues to evolve, refining his techniques and sourcing interesting, mostly British ingredients.
Some outstanding dishes like the Hen of the Wood, Asparagus with Lobster tail and the Helford Ousters.
The front office run by Darren is as smooth, friendly and efficient as it gets.
I will return soon.
Impeccable from start to finish. An experience to savour and remember.
One of my favourites in London. Usually they prepare an extended version of the tasting menu with some new dishes added.
I love this well sourced and executed food.
This was an entirely different affair on this visit celebrating my Birthday with the entire tasting menu for lunch. Once again the bacon and onion bread was a treat to have (although somehow not as good as the first time experienced – perhaps that is always the way holding so much expectation on second visit) and some of the different dishes experienced were marvellous. I had a genuine fireworks moment with the simple salad that used sugar and cherry vinegar to accompany the vegetables and... More
This was an entirely different affair on this visit celebrating my Birthday with the entire tasting menu for lunch. Once again the bacon and onion bread was a treat to have (although somehow not as good as the first time experienced – perhaps that is always the way holding so much expectation on second visit) and some of the different dishes experienced were marvellous. I had a genuine fireworks moment with the simple salad that used sugar and cherry vinegar to accompany the vegetables and creamed goat cheese and will almost go so far as to say was one of the nicest food moments I have ever had.
Other bombshells were the mackerel tartare, the cod with creamed sauce and pork sensation. Every element of this menu put a huge smile on my face from one end to the other and the icing on the cake was going down to the kitchen afterwards and meeting the Australian head chef showing us the roe deer he had gained from the recent hunt which he had served us and speaking about all his produce. This was an absolute belter – light, exciting, pitched well, delicious and joyful to have. I walked away knowing that I would remember this one for many years to come and was a gem to have. The only downer in general is its somewhat out of the way location so taxis at the ready for here, however once you go, you will not be disappointed for virtually any occasion.
Other bombshells were the mackerel tartare, the cod with creamed sauce and pork sensation. Every element of this menu put a huge smile on my face from one end to the other and the icing on the cake was going down to the kitchen afterwards and meeting the Australian head chef showing us the roe deer he had gained from the recent hunt which he had served us and speaking about all his produce. This was an absolute belter – light, exciting, pitched well, delicious and joyful to have. I walked away knowing that I would remember this one for many years to come and was a gem to have. The only downer in general is its somewhat out of the way location so taxis at the ready for here, however once you go, you will not be disappointed for virtually any occasion.
https://major-foodie.com/the-ledbury/
https://instagram.com/richardbagnold Less
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Address
127 Ledbury Rd, London W11 2AQ, UK
Hours
Tuesday: 18:00 - 21:15
Wednesday: 18:00 - 21:15
Thursday: 18:00 - 21:15
Friday: 12:00 - 13:30; 18:00 - 21:15
Saturday: 12:00 - 13:30; 18:00 - 21:15
Sunday: Closed
Phone
+44 20 7792 9090