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The Ledbury Restaurant is a Michelin star restaurant with a lovely setting and located tucked away in the affluent but relatively off-piste Notting Hill, west London. Chef Brett Graham's small but perfectly realised restaurant has become one of the city's ultimate dining destinations. The tone is set by impeccable service, with the largely Antipodean front-of-house staff successfully walking the tightrope between formal and relaxed. Graham's equally exceptional food combines elements of French cuisine using traditional British ingredients, presented with charm and a big personality.

A young and dynamic Chef, Brett believes above all in customer service and satisfaction. He is a very hard working and dedicated Chef coping well with the pressure of maintaining that Michelin Star.  Brett Graham began his cooking career in Newcastle, Australia, aged 15, working in a unpretentious fish restaurant. He then moved to Sydney where, during a 3 year stretch under Liam Tomlin at the highly acclaimed “Banc restaurant”, where he won the Josephine Pignolet Award. This granted him a trip to the UK where he secured a job at The Square, working for Chef Philip Howard. Further awards followed, including the “Young Chef of the Year” in 2002.

The Ledbury opened in 2005, with Brett as head chef supported by a young and energetic team including Sous Chef Anthony Donaldson, who has remained with The Ledbury since it opened, and long-standing Restaurant Manager Stephen Quinn. The restaurant has gained many accolades including the much coveted second Michelin Star. Now in Ledbury there's little trace of the chef's Australian origins. Maggie Beer's non-alcoholic rosé (as sophisticated a soft drink as ever was) came from an exceptional list with as much Austrian as New World heft.

He is often up early at 5 am in the morning and sometimes not getting back to bed until 2.30 am the following morning and that is an amazing stamina. Even though Brett very kindly made the time to talk to us in what was a very busy time for him he still managed to keep an eye on customers leaving the restaurant?

Bert is keen to listen out for any customer comments regarding his food. This is truly the hallmark of not only a good Chef but also a good all round businessman that understands the importance of customer satisfaction. The imaginative, meticulous dishes Bert produces all avoid being overwrought, and sourcing is ahead of the game. A mirrored wall, black drapes and chandeliers, plus a gold and beige colour scheme, might not be le dernier cri, but the comfort and noise-level, well-spaced tables, service and food seamlessly knit together producing unruffled pleasure.

the ludbery

In a great interview with Fine Dining Guide, Brett says:

"I grew up in a small town, just outside of Newcastle (Australia),  called Williamtown.  There was no real food culture and going to  smart restaurants was not something we did in the family, not
something I was really aware of anybody doing.

I was never someone who had a mental picture of a mapped out career, although I remember having been vaguely interested in becoming a vet.  "

Read the complete interview here:

Contact Details:

Address: 127 Ledbury Road, Notting Hill, London, W11 2AQ, UK
Telephone: +44 (0)207 792 9090      
Web Site:
Review: Daily Telegraph
The Independant

Video: Brett Graham Chef Patron From The Ledbury London Cooks Raviolo of Potato and Egg Yolk with Onion Cooked in White Beer, Grated Vacherin and Biancetto Truffle.

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