Ledbury*** 5th January 2024 Lunch.
I had been the previous September for my birthday and enjoyed it so much that I wanted to go again. I elected to go in January to have something to look forward to after Christmas and New Year.
I had a fabulous experience on this chilly January lunchtime. This was not long before they got their 3rd star.
Firstly some notes on the service; we were there for probably 4 hours and at no point did we feel rushed. In fact, the service in my experience at the Ledbury is peerless. You feel very well looked after and are made to feel comfortable and at home. There are still the traditional formalities of fine dining, but the service is relaxed and the personalities of the servers are expressed. Jack Settle (restaurant manager) is so good at what he does and really made the day special. But all the servers are charming in their own way.
We met head chef Tom Spenceley and his team in the kitchen again(we did last time too) and Jack took a group photo for us which was special.
The food was excellent and I opted for the pescatarian menu on this occasion with an additional course from the vegetarian menu. I also got the wine pairing. The food at Ledbury is very seasonal and ingredient-forward.
The amuse bouches were excellent as usual. Possibly the best I can remember in London. The Jerusalem artichoke one was exceptional. I could have eaten a bucket load.
1st course: Ike Jime Chalk Stream Trout, Miyagawa, Creme Cru and Apple Marigold. Delicious first course with lovely texture and freshness. Like a tartare. Jack Settle grated fresh yuzu grown at restaurant tableside.
2nd course: Field 28 Beetroot, Cobnut Blackberry and Earl Grey. This was my additional course. Very nice dish though the weakest of my menu. Sauce was lovely and blackberries provided acidity.
3rd Course: Isle of Mull Scallop, Cauliflower, Black Périgord Truffle and Earl Grey. Delicious sweet scallops in cerviche style.
4th Course: Warm Hen's Egg, Black Trompette, Celeriac and Cornish Kern. I got the truffle supplement on this dish. I loved it. Perfect egg and umami from the truffles. It would be delicious without the truffles too.
5th Course: Wild Sea Bass, Washing Pear, Smoked Eel and N25 Kaluga Hybrid Reserve. Probably my favourite course. Lovely seabass with a delicious sauce. Very fresh with texture and sweetness from pear.
6th Course: Mushrooms from Cabinet. This dish was better than last time I had it. On this occasion the had Hen of the Woods as well which was deliciously caramelised and crunchy. Just buttery, umami goodness. The little ravioli was lovely and exploded with the herbaceous woody notes of rosemary. I loved the rosemary here.
7th course: Cornish Brill, English Saffron, Sudachi and Sand Carrot. Excellent dish. Was originally meant to have lobster but the chef was apparently ot happy with quality so Jack said they had some brill that being aged that would be better. It was very nice although the sand carrots were just as delicious.
8th course: Meyer Lemon, Anyhow Park Honey, Yogurt and Madagascan Pepper. Even though the lemon gets top billing in this dish it was very honey-forward. Nice pre dessert but would say more of a honey dish than lemon.
9th course: 72% Solomon Islands Chocolate, Kentish Quince, Cardamom and Jerusalem Artichoke. Lovely dessert. Rich dark chocolate, nice textures, not too sweet. I would say that the dessert section is the weakest part of the kitchen but still excellent.
Overall I feel the 3rd star is well deserved. I have been to their Notting Hill neighbours, Core, a few times and put them as equals. Although I personally prefer Ledbury. I am visiting again in June.
by AndrewJM1989