The daddy of London fine dining
|Pyrenean Milk Fed Lamb Caramelised Cream, Wild Garlic, and Morel|
Since The Ledbury reopened in February, I was in super hyped mode and ended up booking a few times spreading across 6 months. Just in case it will be a mission to book a table as pre covid, it is one of the hardest to book restaurants in London. Since the reopening, I have eaten there 3 times already and I would say it will be super easy for the restaurant to retain 2 stars come 2023. One thing that makes The Ledbury stand apart is its service level and the length that chef-owner Brett would go to source the finest local ingredients, with its own farm nursing local Iberican pork and deers.