The Ledbury

"They had two Michelin stars for over a decade… closed under COVID… reopened and won them back, now London’s newest three-star. Stepping inside, the space is elegant with floor-to-ceiling windows and beautiful materials… tables are a bit close together… staff are well dressed and in good spirits."

"Our first bites arrive. A chestnut biscuit and cured meat and then scallop tempura with savory mustard and lobster emulsion. Nice range of flavors and textures here. Solid openers... A lobster tartlet with bisque jelly and N25 caviar. And rye pancake with pancetta and black truffle has a nice combination of salty and umami. I don't often have cured meat or such heavy and fatty bites at the start. At first, I didn't quite understand these rustic dishes, but then the first course arrived"

"Next is sea bass, shaved asparagus, oyster and elderflower topped with buttermilk sorbet and dusted with kaffir lime. It looks like an art piece. It's a complex dish with delicate ingredients executed perfectly. So many textures and temperatures. They put a lot of work into this dish and in the end, we get a very delicately composed set of flavors... Bread is next. We have a rye-based sourdough with oats and the brioche with cheddar and honey. Served with goat's whey butter covered in molasses. The bread was good quality, but I was missing that nice crunch."

"Sweetbread hits the table next with wanzhun, English peas and waduwa. Finished in a foam with lemongrass, ginger and coconut... Next up is mushrooms from the cabinet. Here at the Ledbury, they grow their own mushrooms with everything on display. This dish centers around ravioli filled with porcini and truffles... Interrupting in umami. I love it... The main course is Iberian pork with English cherry, black olive, licorice, amazake and shiso. I found the pork too intense due to the aging process and personally I didn't feel the balance here. Otherwise it was a good dish, well made with a lot of effort. Although my daughter liked it very much, compared to the others this dish fell short for me."

"Our first dessert is called Gariget Strawberry... The balsamic was super strong and really overpowered everything. It wasn't for me. The main dessert is up next. This is millefeuille with mango, lemon bourbina, thyme ginger and mint... Even though the presentation was destroyed, the dessert itself was really good... Jasmine custard flan with fresh almond, peach and sake sorbet and fig leaf ice cream. Amazing! The peach flavor really stands out... The service was flawless and precise... I really like the chef's presence and energy and how he created a very welcoming atmosphere in the dining area. I also enjoyed the high complexity of the dishes. I'm really happy I went. In my opinion the Ledbury in London is a really good three Michelin star restaurant and definitely worth a visit."