British noblesse at its best: The ledbury

Artichokes | Nashi pear, walnuts and grated foie gras

The 50 best restaurants list bought The Ledbury to my attention. When visiting london we went down to Notting Hill to enjoy the cuisine of chef Brett Graham.

The restaurant is a former pub with a high ceiling and an open dining room. Although it was full this evening, the atmosphere was comfortable and not too loud.

The Ledbury - Inside
The Ledbury – Inside

The wine menu offers a great selection with attractive prices. I spotted a 2009 Coche-Dury Aligoté – a wine I’ve been wanting to enjoy for a long time, for a price you would buy the bottle on the market.
The wine service was amazing by the way – head Sommelier Seamus Sharky (who is a great fan of Austrian wine 🙂 ) made our evening really fun, sharing some insights and stories.

We enjoyed the tasting menu:

Starters part 1
Starters part 1
Starters part 2
Starters part 2
Artichokes | Nashi pear, walnuts and grated foie gras
Artichokes | Nashi pear, walnuts and grated foie gras

A wonderful dish around a perfect artichoke. Only looking at this you can see the wonderful quality and preparation. The nashi gave a nice texture contrast, bound together by the rich and creamy sauce and the grated foie gras…which is the better parmesan by the way.

Bread and butter
Bread and butter
White beetroot | Baked in clay, caviar salt and smoked eel
White beetroot | Baked in clay, caviar salt and smoked eel

I am not a big fan of beetroot, but here it was used in paper thin slices – giving this earthy vegetable a great elegance and freshness. Below you could find smoked eel in perfect quality.

Warm Bantam's egg | Celeriac, arbois, dried ham and truffle
Warm Bantam’s egg | Celeriac, arbois, dried ham and truffle

Yes! Yes! Yes!

Roast scallops | Cauliflower and Bonito butter
Roast scallops | Cauliflower and Bonito butter

Again exquisite product quality: The roasted notes of the scallop were nicely reflected and enhanced by the roasted cauliflower.

Aubergine | Glazed with black tea and olives
Aubergine | Glazed with black tea and olives

A really memorable dish: The aubergine was treated in a way that it was almost meaty, very intense. The black tea and olive glazing gave the dish a lot of depth and smoky aromas. Wonderful.

Aged pigeon | Figs, red leaves and vegetables
Aged pigeon | Figs, red leaves and vegetables

A great seasonal pigeon dish. Although served very rare, it did not have a very „gamy“ taste – it was meaty and clean. Especially the leg was incredibly delicious. The vegetables brought fall season perfectly onto the plate.

Whipped buttermilk | Raspberry and lemon balm
Whipped buttermilk | Raspberry and lemon balm

A fruity dessert with amazingly creamy buttermilk.

Chocolate | Dark chocolate chantilly and mint
Chocolate | Dark chocolate chantilly and mint

You remember „After Eight“ chocolates? I did 🙂

Petit fours
Petit fours

Our dinner at The Ledbury was really amazing. We enjoyed the atmosphere and the great service. But most noteable we had a wonderful dinner with plates usually centered around one perfect main ingredient, made to bring out the flavor profile of this ingredient to the best.

Visit: Ocotber 2016
Michelin stars at time of visit: **
Budget: 250€/person (including wine)
Location: 7/10
Service: 7.5/10
Food: 8/10

Timon
Timon
Spracharbeiter. Kommunikator. Sprecher. Trainer. Historiker. Leidenschaftlicher Koch. Foodie.