The Ledbury

The story

Crafted with passion, served with love

A Notting Hill Institution, Two Decades in the Making

The Ledbury opened on Ledbury Road in 2005, when chef patron Brett Graham was just 26 years old. What began as a young Australian's ambition to create one of London's favourite restaurants has, over twenty years, become one of the most consistently celebrated addresses in European fine dining — appearing in the World's 50 Best Restaurants list for nearly a decade, reaching as high as number 10 in 2014.

Graham's own words frame the philosophy plainly: "Our dishes showcase the very best seasonal ingredients alongside deer, Jersey cows and Iberian pigs, which we rear at our farms." That farm-to-table commitment is not a talking point — it is the structural backbone of every menu.

The Kitchen and the Team

Head Chef Tom Spenceley joined in January 2022, bringing experience from Restaurant Sat Bains and Kitchen Table. His approach — drawing on farm-reared produce and foraged ingredients, moving the menu through the seasons with precision — has given The Ledbury a fresh momentum without losing the identity Graham built. Sous Chef Harry Corder, who also came up through Sat Bains, adds further technical rigour, while Head Sommelier Freddie Johnson, formerly of The Fat Duck, constructs wine pairings that range from small-producer discoveries to rare specialist bottles.

General Manager Jack Settle has been a presence at the front of house for more than a decade, and his commitment to warm, genuine hospitality is evident in the tone the whole team sets.

The Tasting Menu

The current seasonal tasting menu reads as a confident statement of Modern European cooking with global influences handled lightly and purposefully. Mylor Prawns arrive with tangelolo, apple marigold and English wasabi; Orkney Scallop is presented both barbecued and as crudo, alongside Cévennes onion and Iberian ham; Lapsang Smoked Anjou Pigeon comes with white asparagus, vadouvan and morel. A dessert of Tomlinson's Forced Yorkshire Rhubarb with Koshihikari rice pudding, rose and long pepper closes the savoury arc with restraint and wit.

Wine matching — available at classic and prestige levels — spans Wachau Grüner Veltliner and Volnay Pinot Noir through to a 2013 Kistler Chardonnay and a 2007 Château Rieussec Sauternes. The list reflects Freddie Johnson's range: authoritative without being rigid.

The Room

The restaurant sits in a handsome Notting Hill townhouse setting, with wheelchair access, no dress code, and a straightforward policy that children aged 12 and over are welcome in the dining room. The atmosphere is unhurried and considered — a place where the cooking is taken seriously without the room feeling stiff.