3 Michelin Star Chefs: Brett Graham, The Ledbury

The Staff Canteen

Brett Graham is chef patron of three Michelin-starred The Ledbury.

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

Dinner - Tuesday to Saturday 6.00pm to 9.15pm

Telephone: 020 7792 9090

Website: www.theledbury.com
Email: [email protected]
Head Chef: Tom Spenceley
General Manager: Jack Settle
Restaurant Manager: Jeremy Harvey
Head Sommelier: Jan Van Heesvelde

Twitter: @theledbury

Facebook: The Ledbury

Brett's Career Path

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


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)

Videos by Brett Graham:



In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 11th February 2024

3 Michelin Star Chefs: Brett Graham, The Ledbury