We all know about The Ledbury by now….and i`m guessing that most of us have visited at one time or another so i won`t go repeating myself yet again. If you like your food rich, full of robust flavours , well cooked and scattered with luxurious ingredients then get yourself down there during game and truffle season…and as you can see you`ll be in for a treat. Brett doesn`t hold back on the ole “white diamonds” and chances are that the game you`ll be eating will also have been tracked and shot by chef himself. Part and parcel of a Ledbury visit normally involves a trip into the kitchen for a chin wag and on this occasion this also included a masterclass on cooking the `flame grilled Mackerel` and like it or not ( you dont get a choice) the `ins and outs` of killing small animals for our meal. I returned the favour by attempting to explain to chef Graham the principles behind Nuclear fusion…but of course this just fell on deaf ears and a puzzled stare…stick to the cooking Brett.
So here we are…Unleashing Brett Graham and the team on a winter tasting menu of White Truffle and seasonal game…it really is what he does best. 2 Michelin stars and pushing the boundaries of 3.Bretts cooking style now falling firmly into a lovely flow and I`m sure you`ll all agree that you could pick a plate of Ledbury food out from a line up now , its got its own unique style and branding.
Service as always was faultless , smiles and special treatment that made us feel like we were part of the family , same table as always and all those little things added together that will make us want to return over and over again.
Foie gras tarts.
Roasted Artichoke puree in its crispy skin.
Crispy quails eggs with truffle
Ceviche of scallops with kohlrabi, seaweed and herb oil, frozen English Horseradish.
“Risotto” of celeric and new potato with smoked eel and parsley
Boudin of wood pigeon and partridge with chestnut soup and veloute of white truffle
Fillet of roasted sea bass with broccoli stem, crab and black quinoa
Saddle of roe deer with red vegetables, leaves, and quince
Aged fillet of Belted Galloway with truffle purée and roast parsnips
Ledbury Cheese selection
Pre-dessert. Citrus, meringue
Pear cooked in brown butter with crispy porridge and walnut oil parfait
Passion fruit ice cream , Souffle.
Ledbury Petits fours.
To view more photos on Flickr , please click HERE