The Ledbury

Brett Graham cooks his heart out to everyone’s benefit at this Notting Hill eatery that claims the same owners as its more staid older sister the Square, which people appear to be abandoning for this younger model. With good reason—the Aussie chef continues to garner accolades for his wholly original, globally informed cuisine, which includes “risotto” made of squid (in lieu of rice) with cauliflower, sherry, and pine nuts, and poached breast and confit of pigeon with stuffed onion, foie gras, and licorice.

Specialties: Shoulder of Pyrenean milk-fed lamb cooked for 24 hours.

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