What It's Like To Eat At The Ledbury, The Best Restaurant In London [PHOTOS]
Welcome to Notting Hill's The Ledbury, recently named the best restaurant in London.
![What It's Like To Eat At The Ledbury, The Best Restaurant In London [PHOTOS]](/_next/image?url=https%3A%2F%2Fstaticbiassets.in%2Fthumb%2Fmsid-38938283%2Cwidth-700%2Cheight-525%2Cimgsize-59486%2Fwelcome-to-notting-hills-the-ledbury-recently-named-the-best-restaurant-in-london-.jpg&w=3840&q=75)
The two-star Michelin bistro, helmed by chef Brett Graham, serves modern French fare influenced by British and Pacific Rim cuisine.
Chef Brett began his cooking career as a teenager in Newcastle, Australia, where he worked in a simple fish restaurant. After stints at the highly acclaimed Banc and The Square, he helped open The Ledbury in 2005.
It has since gained many prestigious accolades, including the No. 10 spot on the World's Best Restaurants annual list.
The dining experience is adventurous and unpretentious — to the credit of a "highly personable staff," "bright and uncomplicated" dining room, and exquisite but understated menu.
Source: The World's 50 Best Restaurants
Let's see what's cooking at The Ledbury.
The meal begins with a canape of ginger biscuit topped with foie gras and gingerbread crumbs.
The first course is a ceviche of scallops with shaved kohlrabi, seaweed oil, and frozen horseradish.
Turbot roe cream and apple jelly sit on top of squid ink biscuits, making for a unique sweet-savory combination.
For the second course, the hand-dived scallops with seaweed and brassicas are a popular choice.
As is the Hampshire buffalo milk curd, topped with aged comté and served in a broth of grilled onions.
Here's an alternative plating of the same dish, served with a side of truffle toast.
Turbot, Scottish langoustine, wild salmon, sea bass, and native lobster all find themselves on the menu — a nod to the Australian-born chef's career. Pickled cucumber and shiso accompany the flame-grilled mackerel.
The heritage tomatoes with fresh goat cheese, green tomato juice, and herbs are deceptively simple but bursting with flavor.
Vegetables with a high water content, such as beetroot and celeriac, cook in clay to help draw out moisture and amp up the flavor.
The celeriac served alongside pig's head kromeski bakes in a mixture of ash and hazelnuts.
Time for the third course. Before being plated, a breast and confit leg of pigeon are charred on top of a bed of twigs. The result is as colorful as it is delicious, topped with cherries, red vegetables, and leaves.
Salt baked turnips, ewe's milk, and garlic shoots give balance to a shoulder of Herdwick lamb.
A slow-cooked jowl of pork, reduced and dusted in chicory, arrives at the table in its pre-portioned state. The licorice and spices are removed when served, and replaced with a carrot puree.
One of the more savory courses is a haunch of muntjac, or venison, with red vegetables and rhubarb.
Another venison dish comes with roast parsnips, crisp potato, and a massive dollop of bone marrow.
Did someone say dessert? This dried fruit parfait stars Gariguette strawberries, white chocolate, and warm tapioca with vanilla.
The brown sugar tart looks lovely next to piles of poached Muscat grapes and stem ginger ice cream.
For lighter fare, there's a tartlet of English strawberries and flowers with honey cream.
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