The_Ledbury
Cuisine: French
Price:    pound pound pound
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Verdict based on 13 critic, 3 blogger and 1 user reviews and awards
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Address: 127 Ledbury Road, London W11 2AQ

Website: Visit restaurant website

Telephone: +44 20 7792 9090

Australian chef Brett Graham’s award-winning modern French cuisine in Notting Hill

This restaurant has 2 Michelin Stars

Latest reviews of The Ledbury

50_Best_Restaurants

The World's 50 Best Restaurants, Restaurant Magazine

30 April 2013

The Ledbury was ranked number 13 of 100 in the 2013 list of The World’s 50 Best Restaurants sponsored by S. Pellegrino & Acqua Panna. The Academy wrote “despite an increasingly weighty rep on the global gastronomic circuit, The Ledbury retains the vibe and outlook of a neighbourhood restaurant.”…

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Andy_Hayler

Andy Hayler, andyhayler.com

7 November 2012

Pigeon breast and confit leg of pigeon was cooked in hay and served with cherries, beetroot, salted cherry blossoms and red leaves in a very pretty display. It tasted as good as it looked, the pigeon tender, the balance of the dish very good…

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Time_Out

Time Out Editors, Time Out

17 October 2012

Flavours are thrillingly layered: witness a pre-dessert of olive oil panna cotta with hibiscus-poached peach and sweet cicely granita. (…) Amid such creativity, classic French passionfruit soufflé with Sauternes ice-cream seemed tongue-in-cheek, yet was faultless nevertheless…

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LisaMarkwell

Lisa Markwell, The Independent

9 September 2012

The salmon is simply perfect, lemon verbena taking it to dizzying new heights. The pigeon comes in a riot of red – the breast lightly roasted, with beetroot, red onion, cherries and radicchio. On a smaller plate, the confit legs of the bird are meltingly soft…

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What the Critics say

50_Best_Restaurants

The World's 50 Best Restaurants, Restaurant Magazine

30 April 2013

The Ledbury was ranked number 13 of 100 in the 2013 list of The World’s 50 Best Restaurants sponsored by S. Pellegrino & Acqua Panna. The Academy wrote “despite an increasingly weighty rep on the global gastronomic circuit, The Ledbury retains the vibe and outlook of a neighbourhood restaurant.”…

Read full review »
Time_Out

Time Out Editors, Time Out

17 October 2012

Flavours are thrillingly layered: witness a pre-dessert of olive oil panna cotta with hibiscus-poached peach and sweet cicely granita. (…) Amid such creativity, classic French passionfruit soufflé with Sauternes ice-cream seemed tongue-in-cheek, yet was faultless nevertheless…

Read full review »
LisaMarkwell

Lisa Markwell, The Independent

9 September 2012

The salmon is simply perfect, lemon verbena taking it to dizzying new heights. The pigeon comes in a riot of red – the breast lightly roasted, with beetroot, red onion, cherries and radicchio. On a smaller plate, the confit legs of the bird are meltingly soft…

Read full review »
AA_Gill

AA Gill, The Sunday Times

13 May 2012

When you get round to slow-baking dove’s feet in fat, and serving them with rhubarb, you know you’re in Michelin two-star territory. (…) The Ledbury is far better than I remember it. The cooking is refined and calm. It resists unnecessary exclamations or startling contradictions…

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Grace_Dent

Grace Dent, Evening Standard

25 November 2011

The food was rich, remarkable, faultless. We were sent warm, lightly breaded oysters in their shells with wine-flute servings of dill-scented mousse, then velevety squash soup, before mains of spicy native lobster in brown butter with broccoli stems…

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JayRayner

Jay Rayner (LM), London Magazine

30 November 2010

The point is that the food is to be enjoyed, not revered, and so here come moments of theatre. A sphere of celeriac is brought to the table. It has been rolled in black ash, then baked in salt pastry, and now that package is cut open in front of you, so that you are hit by the smell of something ripe and earthy…

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andrew_neather

Andrew Neather, Evening Standard

23 September 2010

Graham’s food is both bold and complex. It’s hard to imagine many of these dishes as a conventional main course: the seven-course tasting menu seemed to me more a logical choice for these plates composed of small parcels and contrasting components…

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JasperGerard

Jasper Gerard, The Telegraph

29 January 2010

The venison is “so, so tender” with little chunks of veg presented “like planets”. It comes with potatoes shaped like bonbons. If anything, my breaded brill with creamed potato, cauliflower and buttered shellfish from the pauper’s menu is even tastier…

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matthew_norman

Matthew Norman (Guardian), The Guardian

26 April 2008

As for my main course, this yoked a lavish collation of cuts of spring lamb – incredibly flavoursome slices of deep red loin, a chunk of shoulder and some sweetbreads – to a deep-fried artichoke heart and a fluffy potato fondant…

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MichaelWinner

Michael Winner, The Sunday Times

31 July 2005

“The food is all too played about with,” I dictated. “It isn’t relying on the real flavour. It’s hiding it.” We left before coffee. I was just so fed up with the place…

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giles_coren

Giles Coren, The Times

28 May 2005

As for the mains, a gleaming parallelogram of bream, zig-zagged with courgette purée, nestled in a pale-pink lobster foam with some timely Jersey Royals, and I had sweet English veal with a roundel of macaroni cheese (très posh) and white asparagus…

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The_Independent_Small_Logo

Terry Durack, The Independent

22 May 2005

The Ledbury is lively, lovely, and seriously good. Alas, it is also seriously priced, so I won’t be able to go as often as I like. If anything, I think Graham is currently cooking more conservatively than he has to…

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jan-moir

Jan Moir, The Telegraph

14 May 2005

Many establishments aspire to exactly this sort of thing and charge accordingly, but very few ever achieve it. It is rare, but so very, very heartening, to report on a new restaurant that gets it absolutely right…

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What the Bloggers say

Andy_Hayler

Andy Hayler, andyhayler.com

7 November 2012

Pigeon breast and confit leg of pigeon was cooked in hay and served with cherries, beetroot, salted cherry blossoms and red leaves in a very pretty display. It tasted as good as it looked, the pigeon tender, the balance of the dish very good…

Read full review »
Gourmet Chick

Cara Waters, Gourmet Chick

8 November 2010

The Ledbury just seems to be getting better and better. The food is even more complex and awe inducing, while at the same time not sacrificing flavour. Any small issue I had with service on my last visit was non-existent…

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Cheese_and_Biscuits

Chris Pople, Cheese and Biscuits

21 June 2010

Brett Graham’s food at the Ledbury is unique – as characterful and intelligently experimental, and most importantly delicious…

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