The Ledbury (London) | Influencer Restaurant Review by Alexander The Guest

In Alexander The Guest’s review of The Ledbury, London’s newest 3-Michelin-star restaurant, he takes us through a detailed fine dining experience in Notting Hill. After briefly recounting The Ledbury’s comeback from closure during the pandemic to reclaiming its stars, Alexander describes his visit, which was a gift from his wife.

Atmosphere and Setting:

• The Ledbury was renovated in 2022, reducing seating to create a more intimate space, though Alexander notes the tables feel close together.
• The decor is elegant, with floor-to-ceiling windows, and the service is impeccable.

Dishes Reviewed:

1. Chestnut Biscuit and Cured Meat: A light starter.
2. Scallop Tempura with Seaweed Mustard and Lobster Emulsion: A rich, flavorful introduction.
3. Lobster Tartlet with Bisque Jelly and Caviar & Rye Pancake with Pancetta and Black Truffle: Salty, umami-forward bites.
4. Marinated Trout with Raspberry, Cherry Blossom, and Wasabi: A delicate, artfully presented dish with explosive flavors.
5. Seabass with Shaved Asparagus, Oyster, and Elderflower: Topped with buttermilk sorbet, a complex dish with a variety of textures and temperatures.
6. Veal Sweetbread with English Peas and Lemongrass: A robust course with a perfect blend of rich flavors.
7. Wild Turbot with Girolles and Yuzu: Roasted on a barbeque, topped with Australian black truffles, and noted for its balanced flavors.
8. Iberian Pork with Cherry, Olive, and Liquorice: While his daughter loved it, Alexander felt it lacked balance.
9. Gariguette Strawberry with Fromage Blanc, Meringue, and Balsamic Vinegar: Strong flavors of balsamic that overwhelmed the dish for Alexander.
10. Mille Feuille with Mango, Lemon Verbena, and Mint: Though the dessert was accidentally dropped, the restaurant replaced it with a creative jasmine custard flan, which he praised.
11. Petit Fours: Included mushroom fudge, passionfruit cake, chocolate hazelnut choux pastry, and orange jelly.

Wine:

• Alexander started with a Krug 171 and a 2010 Batard Montrachet Grand Cru. He later paired a 2017 Cabernet Franc from Chinon with the main pork dish and enjoyed a dessert wine from Hungary, the 2017 5 puttonyos aszú from Royal Tokaji.

Chef Brett Graham:

• Chef Graham, originally from Australia, visited guests throughout the evening. Alexander appreciated his hands-on approach and commitment to sustainable practices, such as avoiding A5 Wagyu due to its environmental impact.

Final Thoughts:

Alexander found The Ledbury to be an exceptional dining experience, highlighting the chef’s energy, the precision of the service, and the complexity of the dishes. Despite a few minor critiques (table spacing and the overly intense pork dish), he considers it well worth the visit. The total for the meal was €860, though the gift from his wife covered a large portion.