The Ledbury (update), London, 4/26/18

entrance
entrance

This was our third visit to Ledbury, a 2 star Michelin that opened around 2005, but the first visit for lunch.  At lunch they offer a full tasting menu of 6 courses as well as a set lunch of 4 items or a 4 course menu with choices for each course.  There are just 18 nicely spaced tables set with lovely white clothes and napkins along with a different object of art.  The wood floor and columns add to the serene room that has lots of windows and mirrors.  Fancy chandeliers add lighting but in the day the windows bring in plenty of natural light.  The noise level is non-existent but conversations still feel private.  There are a huge number of service people that are helpful, friendly and often smiling.  We chose the four course tasting where we picked our options and of course they added more to it.  Brett Graham is the The Chef but on our visit Greg Austin, Head Chef who has been the there for 9 1/2 years, was running the kitchen.  Regardless of which is there, this place is worth putting on your list.

rest of the building
rest of the building
interior
interior
interior
interior
table set up
table set up
Frankie looked at the table decoration
Frankie looked at the table decoration
menu cover
menu cover
tasting menu
tasting menu
menu 1
menu 1
menu 2
menu 2
lunch set menu
lunch set menu

 

Everyone started with some snacks that included a seaweed crisp with smoked mussel and fennel, Guinea fowl with meat jelly and a steamed crumpet with brown butter.  They were all quite nice but I particularly liked the crumpet with brown butter.  It had a wonderful flavor and texture.

seaweed crisp with smoked mussel and fennel
seaweed crisp with smoked mussel and fennel
closer
closer
crumpet with brown butter
Guinea fowl with meat jelly
closer
closer
inside
inside
steamed crumpet
steamed crumpet with browned butter
inside
inside
Frankie swooned for the champagne
Frankie swooned for the champagne
champagne
champagne

 

Chantilly of oyster was with cucumber, sea bream and frozen wasabi.  The oyster was cooked, chopped and then mixed with caviar and then served alongside the frozen wasabi and cucumber in an oyster shell.  The oyster had just the right amount of flavor and mixed well with the caviar.  The other ingredients enhanced the combination and resulted in a really good dish.

Chantilly of oyster with cucumber, sea bream and frozen wasabi
Chantilly of oyster with cucumber, sea bream and frozen wasabi
closer
closer
another angle
another angle

 

Bread was a porridge sour dough that was served warm.  It was dense with a nice crispy crust and dense interior.  Very good.

bread and butter
bread and butter
another angle
another angle
Frankie admired the little bread plates
Frankie admired the little bread plates

 

Candy beetroot was baked in clay, topped with English caviar and stuffed with smoked and dried eel.  It had a slight essence of sweet in the thinly sliced beets.  It also had a few sprinkles of crisp crumbs to add even more texture to the tasty combination of flavors. The eel was delicious as was the whole dish.

Candy beetroot baked in clay with English caviar, smoked and dried eel
Candy beetroot baked in clay with English caviar, smoked and dried eel
closer
closer
from the top
from the top
underneath
underneath
wine
wine

 

Cumbrian veal tartare was served with grilled artichoke oil and aged beef fat on toast.  The toast bit with the fat was divine – totally savory and full of flavor.  The oil and bits of artichoke with the tartare combined well.  It was a diced tartare not ground.  Here the mixture of ingredients was better than them separately.

Cumbrian Veal Tartare with grilled artichoke oil and aged beef fat on toast (another photo)
Cumbrian Veal Tartare with grilled artichoke oil and aged beef fat on toast (another photo)
closer
closer
Aged beef fat on toast
Aged beef fat on toast
from the top
from the top
Frankie liked having salt and pepper grinders on the table
Frankie liked having salt and pepper grinders on the table

 

Warm pheasant’s egg was with celeriac, arbois (white wine), dried ham and morels.  The egg had a huge yolk that blended into the sauce to make a very savory dish.   The celeriac was in sheets, the ham full of flavor and bits of crisp toast gave it some textural contrast.  It was good but not as good as the veal tartare.

Warm pheasant's egg, celeriac, arbois, dried ham and morels
Warm pheasant’s egg, celeriac, arbois, dried ham and morels
closer
closer
from the side
from the side
Frankie found an interesting arrangement
Frankie found an interesting arrangement

 

 

Roast scallop was served with seaweed and cauliflower.  The scallop was cooked perfectly and stuffed with bits of nori seaweed, the cauliflower was smoked in a Green Egg and it was all surrounded by a shellfish sauce.  Some crisps on the plate tasted like a potato garlic.   It was very nice.

Roast scallop, seaweed and cauliflower
Roast scallop, seaweed and cauliflower
closer
closer
Frankie found some antlers
Frankie found some antlers in the bathroom

 

We both chose the Presa and jowl of pork, hen of the woods, potato emulsion and rosemary for our menus.  One part of the Iberian pork was roasted a nice rare and was juicy and amazingly tender.  The jowl portion (below the cheek) was topped with strips of crackling and  was also quite tender.  Most of its fat had been rendered in the cooking process and it was just bursting with flavor.  Hen of the Woods mushrooms were mixed with seaweed and incredibly tasty, the potato round was really creamy, there was a creamy garnish that wasn’t needed as the meat was so moist and the meat was on top of gelatinous sauce.  The bit of onion was nicely cooked but a tad tart and my least favorite part of this terrific plate of food.

Presa and jowl of pork, Hen of the Woods, potato emulsion and rosemary
Presa and jowl of pork, Hen of the Woods, potato emulsion and rosemary
closer
closer
detail
detail
rare meat
rare meat
Frankie looked it over
Frankie looked it over

 

Passionfruit curd, sauternes and olive oil was a transition course.  The passionfruit was in a cream form with dots of meringue to add a bit of crunch and served alongside some really tasty donuts covered with sugar.  A yum on this course.

Passionfruit curd wiht sauternes and olive oil
Passionfruit curd with sauternes and olive oil
closer
closer
balls
donuts
closer
closer
closer
inside
room filled
room filled
room filled
room filled
waiter and Frankie
Wonderful Assistant Restaurant Manager Dylan Kemp and Frankie

 

My husband finished with the Gariguette strawberries, whipped ewe’s milk yoghurt and sorbet.  It was a strawberry sorbet and gel with the wild Spanish strawberries.  They were mixed with French Gariguette strawberries which are bigger.  Both were nicely flavorful, the jelly particularly so.  It was a fresh and nicely fruity dessert.

Gariguette Strawberries with whipped ewe's milk yoghurt and sorbet
Gariguette Strawberries with whipped ewe’s milk yoghurt and sorbet
closer
closer

 

I finished with the Brown Sugar Tart with stem ginger ice cream.  This is a signature dessert for Ledbury.  The brown custard sits on a puff pastry that has been compressed and then all is topped with almond crumble.  The ginger ice cream was a total yum and screamed ginger flavor.  It was served alongside poached grapes and a grape drizzle.  Creamy, crunchy and sweet – a perfect dessert combo.  All the parts were wonderful on their own but amazing when put together.  Don’t miss this if you get here.

Brown sugar tart with stem ginger ice cream
Brown sugar tart with stem ginger ice cream
another angle
another angle
closer
closer
other side
other side
Frankie tested the hand towels
Frankie tested the hand towels

 

Final treats were eucalyptus chocolates coated with cocoa that were creamy, fudgy and herbal.  A caramel stick with juniper coated with sugar and filled with drippy caramel.  Totally sweet and crispy –  a perfect finish for a fine meal.

chocolate balls
eucalyptus chocolates coated with cocoa
sticks
caramel stick with juniper
end
end
Frankie looked for leftovers
Frankie looked for leftovers
chef photos on the stairs
chef photos on the stairs to the kitchen
kitchen
kitchen
chef and Frankie
Head Chef Greg Austin and Frankie

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s