Australian chef Brett Graham’s Notting Hill restaurant reopened in February 2022 after a brief pandemic hiatus. The new-look Ledbury is more than ever before an expression of Graham’s passion for produce. Beef and Iberian pork come from his own animals; venison from the deer parks he operates (Aynhoe Park and Boughton House); and mushrooms from the state-of-the-art, moisture-controlled cabinet at the restaurant itself. New dishes reveal themselves with the changing seasons – for example, Poole Bay mackerel, blood orange, myoga ginger and coriander capers or Jersey beef, white asparagus, XO morel and kosho sauce. The impressive global wine list leans Francophile.