http://trustedplaces.com/review/uk/london/restaurant/1n42u8y/the-ledbury <b>The Ledbury</b><br />London, 127 Ledbury Road, W11 2AQ, United Kingdom en http://trustedplaces.com/uploads/placepics/trustedplaces.comaPlacePic['name']}.140.jpg http://trustedplaces.com/review/uk/london/restaurant/1n42u8y/the-ledbury http://trustedplaces.com/review/uk/london/restaurant/1n42u8y/the-ledbury/1g4m87
Review by Food_Snob

Rating: 4.00
Tags:
Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/09/12/the-ledbury-london

Text-only Critique:

Eheu! We are in menu limbo - one of those funny times of the year when one season sluggishly becomes the next. Have you updated your menus recently? Do you know when you will be changing them? I am getting tired of asking these questions, though probably less tired than those having to answer them.

I have spoken to a gaggle of receptionists over the last couple of weeks as my list of eligible dining destinations has been whittled down to those already showcasing their new fall menus (do not ask me why this has become important: maybe, what with such a copious choice of restaurants in the city, any additional parameter that helps make selecting one easier, is welcome; or maybe it is just my OCD acting up). One restaurant that fulfils this criterion happens to be one that has also been on my â¬Ülistâ¬" for as long as I have had a â¬Ülistâ¬". It is also one that I have never heard anything but praise for with an exciting chef of tremendously fast-growing repute⬦

Aussie Brett Graham has impressed all his life. He impressed at age 15 when he began his cooking career scaling fish at a local Newcastle (Australia) restaurant before moving to Sydney to work under the well-travelled Liam Tomlin. He made an impression here too, winning the 1999 Josephine Pignolet Award as Sydneyâ¬"s best young chef at only 19. This was the impetus for his leap across the seas to London, where he landed at the prestigious Square. He spent the next five years studying under Phil Howard, creating enough of a stir to be awarded Young Chef of the Year by the Restaurant Association in 2003 and being made sous chef in the same year. In 2005, thanks to his continued loyalty and not inconsiderable skill, Howard and restaurateur Nigel Plattâ¬"s-Martin offered Graham the chance to head their latest venture, The Ledbury. He accepted and has since, of course, continued to impress everyone, becoming the youngest Australian to ever win a Michelin star in 2006. Now leading an ambitious, young team of predominantly Aussie cooks (seven of thirteen kitchen staff), Graham is pumping out accomplished, serious, beautiful dishes. His passion, instinctive understanding of food and imagination has left critics and diners drooling and made The Ledbury, all the way out in W11 in what was once â¬Ücrack squareâ¬", a destination restaurant with a faithful foodie following. Graham, who shuns the spotlight, refusing even to table hop, is also respected by his peers: Howard reckons that his success â¬Scomes as no surpriseâ¬]]> Tue, 16 Sep 2008 06:49:29 +0000 /review/uk/london/restaurant/1n42u8y/the-ledbury/1g4m8722907938 Food_Snob 51.516695 -0.199884 http://trustedplaces.com/review/uk/london/restaurant/1n42u8y/the-ledbury/1g5m77
Review by Food_Snob

Rating: 4.00
Tags:
Illustrated Critique:

http://foodsnobblog.wordpress.com/2008/09/12/the-ledbury-london

Text-only Critique:

With the serious eating done, it was time for a little frivolity. Sadly, satiation was starting to set in, so when the cheese cart was wheeled out, I passed. Generously though, I was still bidden to have a nibble of one or two, but I had to put my foot down here and insist that deserts were brought out.

Pre-dessert: Terrine of Strawberries with Sour Cream, Hibiscus and Warm Vanilla Doughnuts. A jellied brick of strawberry and orange slices, bathing in Hibiscus consommé, was superimposed with a scoop of sour cream ice cream, itself crowned with a strawberry slice tuile; a vanilla beignet was set along the rim of the plate. The tart terrine was highlighted by orange segments which exploded with refreshing juice; the stunning scarlet consommé had a mild tangy-sharpness; and the high-quality sour ice cream cut through the treatâ¬"s saccharinity. However, a superfluous second sour note was struck by the beignet, which though strongly spiced with vanilla, was a little stodgy. Interestingly and pleasantly, this was a miniature of one of the dessert on the menu

Dessert 1: Raspberry Soufflé with White Chocolate and Elderflower Ice Cream. A very fine rendition of a raspberry soufflé was brought bursting forth from a perfect porcelain ramekin. A cute candy cane pinstripe skirted this little extravaganceâ¬"s edge, propping up a neat, sugar-dusted, tangerine top, which was pierced to allow the addition of a cold quenelle of silky smooth white chocolate and elderflower ice cream. The crisp skin concealed a lovely pink mellow middle that secretly hid hot whole raspberry rubies. The tart-sweetness of the fruit was well-tempered by the delicious ice cream. Very good.

Dessert 2: Pavé of Chocolate with Sunflower Seeds and Basil. The final dessert consisted of a black brick of dark chocolate, studied with a basil leaf, alongside a mossy-yellow scoop of basil ice cream atop a pasticcio of powdered elderflower, sunflower seeds and Oreo cookie crumbs; precise spots of pistou peppered the plate. The precious pavé of bitter, velvety dark chocolate was lusciously wicked. Sweet, herby ice cream was a great foil for the rich cocoa. The nutty/seedy/Oreo olio was a simple, but effective textural balance. The pistou - a cold sauce of Provence made from cloves of garlic, fresh basil and olive oil - was unusual, but completely bland. Nevertheless, this was an indulgent pleasure.

The chocolate was a great finish to the meal⬦or so I thought. The serveur approached with what I thought would be the offer of tea or coffee, but instead, he had a far more toothsome choice for me: ice cream - sour milk, cardamom and orange, basil and vanilla - or sorbet - pineapple, strawberry and passion fruit - to finish?

Dessert 3: Selection of Sorbet - Pineapple, Strawberry and Passion Fruit; and Thyme Brûlée with Honey Ice Cream and Chocolate Madeleine. Having sampled most of their ice creams already, I plumped for the latter. A trio of fruity sorbets, each set upon a platform of their respective fruit chunks and embellished with their personal tuiles, came upon a pretty platter. Together, a lovely, thoughtful gift of thyme brûlée, honey ice cream and cocoa madeleine was served. The excellent sorbets had distinct and superbly clear flavours with delightful garnishes. The brûlée, with a firm sugary shell and herby, buttery centre, matched well with the honeyed ice cream. The madeleine was a little dense for my liking.

Petit Fours: Chocolate-Banana Macaroon; Eucalyptus Dark Chocolate; Elderflower Marshmallow; and White Chocolate Truffle. The serveuse arrived with a tray of tempting treats which were subsequently served on a bitter bed of cocoa beans. I picked four: a decent macaroon that boasted strong banana essence overpowering its weaker chocolate filling; a good, smooth dark choc; a mild marshmallow with nice consistency; and a crunchy-coasted, creamy-cored truffle of concentrated white chocolate.

I was impressed with the standard and consistency of the meal; nine courses included only a single dud (the sea bass). The starters of mackerel and grouse, the main of venison and the chocolate dessert were all brilliantly made and scrumptious. What I was particularly struck by was the fact that many of the dishes that I tried and enjoyed were made up with ingredients that would not normally be my first choice; for example, mackerel would always lose out to John Dory, turbot and Dover sole; and raspberry, which I thought I was sick of after a summer season surfeit with its sweets. The dishes were, almost without exception, perfect in execution and displayed strong, bold, startlingly clear savours. I also thought that the lack of sauces in Grahamâ¬"s cooking probably meant a much healthier meal than with more classical French cuisine (but whoâ¬"s counting calories?). Instead, he relies on using the natural juices of the meats and fish to accentuate the flavours already present; Grahamâ¬"s eschewal of heavier, thicker saucing is surprising given that he ran The Squareâ¬"s bourgeois sauce station for some time. Additionally, regarding lâ¬"addition, I must comment on what great value it was; actually being one of the cheapest meals I have had in London in sometime! I believe this relatively low cost stems from the absence of some more luxe produce from the menu, though this is made utterly unnoticeable by the quality and freshness of the raw materials actually used (the menu reads like a list of foods currently at their seasonal peak) and the finesse and talent they are used with.

Service was also irreproachable; Luca and his staff were attentive, warm, polite and efficacious in all that they did. Whatever I wanted, whenever I wanted it, there was someone present to provide it; bread was brought over before I even had the chance to request it; never did I thirst for water nor was I ever left twiddling my thumbs awaiting my next course or empty plate to be removed. I was pre-informed that I had the table until a specific time, but when the meal had concluded, we had already overran by almost an hour; however, at no point was I reminded of the time or hurried in anyway. One feels that The Ledbury wants its diners to enjoy themselves and staff will go out their way to ensure this. One memorable moment was when I left my seat to make a phone call and returned to find my napkin and cutlery replaced with a clean set. Another was when I arrived at the restaurant. Whilst my table was readied, I took a seat outside; as I waited, the hostess came out to greet me and struck up a nice little conversation. Itâ¬"s the little touches such as these and many others throughout the meal that make the difference between a good meal and an excellent one.
]]> Tue, 16 Sep 2008 05:47:18 +0000 /review/uk/london/restaurant/1n42u8y/the-ledbury/1g5m771160270252 Food_Snob 51.516695 -0.199884 http://trustedplaces.com/review/uk/london/restaurant/1n42u8y/the-ledbury/1s9ju7
Review by alexgjohnson

Rating: 5.00
Tags:
As a Michelin-starred restaurant expect this modern British (whatever that means) restaurant with French influences to be good, and it doesn't disappoint. The room is elegant and the service impeccable. So you might be expecting this to be stuffy but it isn't at all - it is friendly, and the staff polite yet casual. There is not just a good wine list but a good sommelier, and the menu offers sophisticated starters, main courses, and desserts. It might be a little formal for a date - depends on you I guess - but is a great place for a treat, or as a respite from some of the areas other restaurants which are almost all loud and buzzy. It isn't cheap but it isn't overpriced, either.]]> Sat, 06 Sep 2008 18:29:02 +0000 /review/uk/london/restaurant/1n42u8y/the-ledbury/1s9ju7485420148 alexgjohnson 51.516695 -0.199884 http://trustedplaces.com/review/uk/london/restaurant/1n42u8y/the-ledbury/1987v7
Review by freddie5540

Rating: 3.00
Tags:
The food was good not amazing as was the dining room. I cannot decide if I've just eaten in too many better places than this or is it just not that good.

The room was nice, not too stuffy and the staff were very friendly, even if the waiter had very bad breath.

The food started very well with taramaslata on crisp potato and deepfried quail egg with truffle mayonnaise. The loin of tuna wrapped in basil was very good, light but tasty. The gateau opera at the end was also very accomplished, my kind of dessert. Most of the fod in between was not as good. Each dish missing the mark just a little. The shellfish tortellini with pumklin and ginger should have had just a little less ginger. The venison was a little large.

My main critism of the Ledbury is the speed at which we were made to eat our meal. A six course menu must be eaten over some time or the whole experience is ruined. This is what happened to us. Good cooking sometimes is just not enough.]]> Sat, 23 Feb 2008 17:19:13 +0000 /review/uk/london/restaurant/1n42u8y/the-ledbury/1987v763927939 freddie5540 51.516695 -0.199884 http://trustedplaces.com/review/uk/london/restaurant/1n42u8y/the-ledbury/1b1199
Review by sue

Rating: 5.00
Tags:
The Ledbury is a classy restaurant located in Notting Hill. It serves up modern European cuisine and currently holds 1 Michelin star, making it one of the top restaurants in the area.

The dining room is stylish but relaxed. Tables are not too close together making this the perfect place for a romantic meal. Service was first class, though at the same time making us feel very welcome and relaxed. The sommelier was most helpful in assisting us with our wine choice and her recommendations proved to be excellent.

The food was amazing. We opted for the 8 course tasting menu. While we were waiting we were given a little treat of Foie Gras mousse on a thin cracker. It was a good indication of things to come.

A brief descriptions of the courses we ate:

Amuse - mushroom style soup with a deep fried crab stick
Loin of Tuna - my favourite course
Salad of Organic Vegetables - more delicious than it sounds
Terrine of foie gras - this was sooooo rich!
Roast Halibut
Roast Duck
Vanilla & Yoghurt Pannacotta
Fig Soufflé - this was a full size soufflé....I couldn't fit it all in!

It was as amazing as it sounds!]]> Mon, 26 Feb 2007 18:34:55 +0000 /review/uk/london/restaurant/1n42u8y/the-ledbury/1b1199609496332 sue 51.516695 -0.199884