The Ledbury
The Ledbury opened in 2005, with Brett Graham as Head Chef, supported by a young and energetic team
The Ledbury is being run by renowned head chef Brett Graham. In the chef’s own words, his cuisine is “based around fabulous British produce where possible, with lots of vegetables and wild English game“. One of his most iconic dishes is flame-grilled mackerel with smoked eel, celtic mustard and shiso.
Brett began his cooking career in Newcastle, Australia, aged 15, working in a simple fish restaurant. He then moved to Sydney where, during a 3 year stint under Liam Tomlin at the highly acclaimed Banc restaurant, 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.
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