Among The Ledbury's many strengths has always been Brett Graham's close relationship with his suppliers. In some cases that supplier is himself, with pigs raised on his farm and the restaurant housing its own mushroom cabinet. These stunning ingredients are amplified by beautifully balanced combinations and the kitchen's ability to deliver multiple layers of flavour without overcomplicating things, such as in the hay-aged pigeon with girolles, vadouvan, cherry and sauerkraut. The service team are refreshingly approachable and have an impressive knack for putting everyone at ease.