Knowing you have a table booked at The Ledbury gives you a warm glow for The Ledbury is always special. It is one of the most highly regarded restaurants in the country and when you eat there, it is easy to realise why. Front of house strike the perfect balance between professionalism and friendliness while the food, well, that's always a joy. Brett's enthusiasm for food is remarkable (and contagious) and the menu doesn't just change quarterly with the seasons, it changes between services as the result of his suppliers finding that next special cut of meat (or indeed a successful shooting outing). Having had the tasting menu at lunch leaving us entirely full up, Brett's description of a beef addition to the evening menu was so attractive it made us want to stay for dinner too.
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.
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.
amuse
Bacon & Onion bread
Quail's egg
Deep fried oyster
Cornish oyster chantilly and tartare with horseradish and dill
Beetroot
Scallop
Roast Turbot with crab, pinenuts, cauliflower, and blood orange
Berkshire Muntjac: compote of the shoulder with parsley root and prune cooked in Chinese tea
pigeon ahead of plating
breast of pigeon, foie gras and rhubarb
Pigeon offal
Gruyere, apricot and white chocolate
Meringue, sea buckthorn, mandarin
Parfait of dried fruits with Gariguette strawberries, white chocolate and warm tapioca with vanilla
petits fours
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