Brett Graham

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?

Fifteen years.

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.

Current Restaurant

Ledbury