Brett’s culinary journey began in a small town just outside of Newcastle, Australia, called Williamtown. At the age of 15 Brett started with a weeks’ worth of work experience at a restaurant called Scratchley’s on the Wharf. The experience was demanding and the kitchen turned over 35 chefs in 6 months but with Brett’s clear determination, perseverance and hard work Scratchley’s on the Wharf kept Brett for two and a half years.
The Ledbury
127 Ledbury Rd, Notting Hill, London W11 2AQ
Opening hours: Lunch - Friday to Saturday 12pm to 1.30pm
Brett then moved to Sydney where, during a 3 year stretch under chef Liam Tomlin at the highly acclaimed Banc restaurant, he won the Josephine Pignolet Award. The award is put together by the Sydney Morning Herald in memory of a great chef and granted Brett a trip to the UK. Brett made the journey to London where a friend of his helped get him a trail at The Square after hearing high recommendations of Phil Howard and soon secured a job there originally taken on as a commis chef making ice creams, sorbets and chocolates.
Brett Graham
Once he managed to get his foot underneath the table proving his culinary magic, Brett then worked his way around the kitchen to the position of Junior Sous Chef at the age of 22. Sous Chef Robert Weston at The Square and Phil Howard taught Brett all there is to know about ingredients, the quality of ingredients and the seasons and preparation.
Young Chef of the Year
After winning Young Chef of the Year whilst working at the Square, Brett received a lot of attention and after speaking to one of his fellow chefs they asked if he was interested in opening his own restaurant which he replied yes, however there was a lot to consider. After he had made the decision Brett started looking for sites with Nigel Platt-Martin, a partner of The Square.
What the guides say...
Michelin Guide
AA Restaurant Guide
Harden’s
During the couple of years of searching, Brett took the opportunity to take some time out and go travelling around the world whilst Platt-Martin found the perfect destination in a discreet spot in the heart of Notting Hill, which was an up and coming area.
So, in 2005 The Ledbury opened with Brett as Head Chef, supported by a young and energetic team including Sous Chef Austin, Restaurant Manager Darren McHugh and Head Sommelier Anja Breit. The Ledbury gained it's third Michelin star in the Michelin Guide for Great Britain and Ireland 2024.
The Ledbury and food style
Despite its three Michelin star status The Ledbury remains discreet and welcoming but quietly outstanding, a restaurant that is tucked away in a corner of west London’s fashionable Notting Hill. In the earlier days of The Ledbury, the food was heavily influenced by The Square, the foundation which held his restaurant together.
Brett slowly worked at adding his Australian touch to create contemporary French Cuisine using the best of British seasonal ingredients.
The team work tirelessly to source the UK’s best ingredients from huge networks of small-scale suppliers, with an emphasis on game, intriguing vegetables and obscure herbs and roots.
Other awards
3 Michelin Stars (The Ledbury)
1 Michelin Star (The Harwood Arms)
Josephine Pignolet Award
“Young Chef of the Year” in 2002
2014 The Ledbury became one of the Top Ten Restaurants in S.Pellegrino World’s 50 Best Restaurants
2010/2011 The Ledbury was voted UK’s top restaurant in Resturant Magazine’s National Restaurant Awards
2011 voted the best restaurant in London, Harden’s and the Sunday Times
10th in the Elite Traveler Top 100 Restaurants in the World (The Ledbury)
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