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London, 8 November. After the Fat Duck, most restaurants would seem tame. But that’s not the case with The Ledbury. In Notting Hill, this 2 star Michelin eatery has an Australian chef, Brett Graham, from Newcastle. It’s fabulous. The room is modern, bright and relaxing. Unfussed service and a wonderful menu. Here are some pictures from lunch.
Root Vegetables Baked in Salt and Herbs with Lardo di Colonnata, Hazelnuts and Roasting Juices:

Flame Grilled Mackerel with Smoked Eel, Celtic Mustard and Shiso:

Breast and Leg of Partridge with Chestnuts, Iberian Ham and Chanterelle:

Caramelised Banana Galette with Salted Caramel, Passion Fruit and Peanut Oil Parfait:

After Mark and I went to the Fat Duck in September this time it was with the family. There was one change on the menu with a venison dish replacing the pigeon. The service seemed more relaxed on a Saturday, but everything was perfect and faultless. Here are some more photos of The Fat Duck. The restaurant is housed in a humble white brick building in the middle of Bray:

The logo of fork, knife and spoon with references to a duck hang above the door:

We drank a Hungarian white wine from István Szepsy, the 2007 Hárslevelu Király with similarities to a Chateauneuf-du-Pape white wine:

This is Heston’s famous snail porridge:

and the new Saddle of Venison dish:

As unusual as the first time was the Hot and cold iced tea:

and a different view of the black forest cake desert:

A trip to London isn’t complete for a foodie unless they go to the enfant terrible of 3 star Michelin Restaurants. The Restaurant Gordon Ramsay on Royal Hospital Road is incredibly intimate. Just 14 tables in a modest room. The decor is modern and the light is bright. I like it. My table for one sat facing the three tables by the window. It was a bit “tense” in the restaurant at the start of service but everyone, diners and staff, warmed up after about 30 mintues. Here are three dishes from the relatively modest tasting menu (for 3 star Michelin Restaurants anyway). The menu has 2 appetisers and 2 “main” courses. I started with a seasonal special of tagliatelle with parmesan sauce and fresh white truffles. Then the Ravioli of lobster, langoustine and salmon poached in a light bisque with a chervil velouté. This was a dense ravioli, packed with flavour and a wonderful sauce. Like a big won-ton, I was told was a signature dish of the restaurant.

My first main course was the Roasted fillet of Cornish turbot with coco beans, girolles, morteau sausage and fennel pollen. I thought the turbot wasn’t a spectacular fish or dish. The fresh whole roasted turbot we had last week in Venice on our last night at Cantinone Storico was more memorable. Nevertheless, the cooking was perfectly executed and the pairing with a chicken reduction was inspired. A good winter dish.

My second main was the Cannon of Cotswold lamb with confit breast and braised shank, navarin of summer vegetables. As with all slow cooked low temperature meats this one had a pure taste but lacked oomph for me. The three different cuts of lamb while different texturely wasn’t so with taste. Not worth the effort in my view. My Cannon was also trimmed poorly with two discs having the white gristle, which you can see in the photo.

This is the second desert of Blackcurrant, violet, fennel and yoghurt génoise. Beautiful on the plate and on the palate. Wow.