Interviewed August 2010
Brett Graham is the chef/patron of The Ledbury, which has risen in London's culinary ranks and now has a second Michelin star. He is also part owner of the gastropub The Harwood Arms, which itself gained a Michelin star.
Q – How long have you been cooking professionally?
Q – Where did you train to cook?
Banc in Sydney and Scratchleys in Newcastle Australia
Q – How would you describe your style of cooking?
Seasonal and interesting with classical roots
Q – Is there a secret for a successful restaurant?
Looking after your customers
Q – Do you have a “signature dish” or favourite dish you enjoy cooking?
Flame grilled mackerel
Q – Do you have a favourite ingredient?
This week it is grouse
Which restaurant do you most enjoy eating at on your night off?
The Harwood Arms of course
What is your most interesting or fun experience from your time in restaurants?
Watching the business grow from such a great team effort
What would be your “last request” dish?
The grilled prawn from Extebarri
Is there another chef that you most admire?
Peter Gilmore from Quay Australia
Any advice you would give to someone wanting to become a chef?
Don't enter into this trade unless you really understand what it takes
Any final thoughts you’d like to add?
We are really focusing on our customers and trying to make everyone more comfortable and relaxed than ever.