The Ledbury
Modern British · London · Michelin Three Stars · Chef Brett Graham
Chef-Patron Brett Graham's acclaimed restaurant, the 6th London establishment to achieve three Michelin stars (2024). Known for farm-to-table British fine dining with produce from Graham's own farms in Oxfordshire, including Iberian pigs, Jersey cows, and Japanese Sika deer. Features an in-house fungarium for mushroom cultivation. Also owns The Harwood Arms, London's only Michelin-starred pub.
127 Ledbury Road, Notting Hill, London W11 2AQ, London
- Three Michelin Stars
- La Liste Top 1000 (Score: 92.00)
- UK's Best Restaurant (2010, 2011, 2012, 2024)
Menu
Tasting Menu
- Dinner Tasting Menu (8 Courses) (285) — Eight-course dinner tasting menu by Chef-Patron Brett Graham, modern British with Australian influences
- Lunch Tasting Menu (6 Courses) (210) — 6-course lunch tasting menu offering a refined midday experience
Wines
- Wine by Glass - Burgundy (22) — French Burgundy selection. Source: theledbury.com
- Wine by Glass - Palomino (14) — Spanish Sherry-style Palomino
- Wine by Glass - Chardonnay (24) — Premium Chardonnay selection
- Wine by Glass - Vespaiola (16) — Italian Vespaiola for dessert pairing
- Champagne by Glass (28) — Curated Champagne selection from 521-label wine list. Source: theledbury.com
- Wine by Glass - Riesling (18) — German Riesling from 521-label wine list. Paired with tasting menu
- Wine by Glass - Spatburgunder (20) — German Pinot Noir (Spatburgunder)
- Wine by Glass - Syrah (22) — Northern Rhone style Syrah
- Wine Pairing (8 Courses) (135) — Sommelier-selected wines including Furmint, Palomino, Spatburgunder, Riesling, Chardonnay, Syrah, and Vespaiola
- Wine Pairing (6 Courses) (115) — Sommelier-selected wines to complement the 6-course lunch menu
Dishes
- Rye Sourdough and Brioche — House bread service with goat's milk butter and molasses spray, tomato sofrito, black honey
- Curguirrell Farm Meyer Lemon — Aynhoe Park honey, fennel, stem ginger, long pepper, honey-lemon granita
- Cornish Dover Sole — Hoshigaki persimmon, turnip, Myoga ginger, black winter truffle, scallops
- Whitley Farm Iberian Pork — From Graham's Shropshire farm. English cherries, beetroot, caramelized black olive, liquorice, shiso, pig's head dumpling
- Royale Vendee Quail — Kentish quince, licorice, parsnip, Costa Rican vanilla sauce, chicken consomme
- Flame-Grilled Cep — Ceps from in-house Fungarium, flame-grilled with aged beef fat
- Wild Grouse — Seasonal game from Scottish highlands with blackberries and juniper
- Mushrooms from the Cabinet — Shiitake, 36-month aged Parmesan, cep, chestnuts, rosehip jelly. Featuring mushrooms from the in-house Fungarium
- Veal Sweetbread — Vin jaune, aged beef sauce, English peas, vadouvan spice, cultured yoghurt, kaffir lime coconut veloute
- Japanese Sika Deer — From Brett Graham's Oxfordshire farm. Seasonal game preparation. Source: theledbury.com
Cocktails
- Whisky Selection (16) — Curated single malt whisky from notable producers
Phone: +44 20 7629 6688
Related restaurants
- Award-winning restaurants in London
- More from chef Brett Graham
- Kitchen W8 — London (1 Michelin stars)
- Plates London — London (1 Michelin stars)
- Restaurant Story — London (2 Michelin stars)
- Trinity — London (1 Michelin stars)
- Pied à Terre — London (1 Michelin stars)