In keeping with our experience with The Ledbury, there's the usual mix of plates: transformation of everyday ingredients (see the beetroot dish below), luxury ingredients (oysters, scallop and turbot today), and game in season, here, Muntjac (a small deer) and pigeon. Regardless of whether it is a simple beetroot or the king of fish, Brett makes every dish special. We've posted at length before on The Ledbury (see post here), so in this post, we just give you the pictures below to enjoy.