Since the Ledbury opened in 2005 in Notting Hill, the restaurant has gained many accolades, including a much-coveted second Michelin star. As you walk past its ash-grey walls and take in the hedges and huge terrace umbrellas, you'd swear it was hiding away from the world. Inside, its white-beige-cream decor is understated elegance, the staff is friendly but not intrusive, and the haute cuisine does the talking. The Ledbury's secret weapon is Australian head chef Brett Graham. While his cooking style is nominally French cuisine, Graham adds inspired touches of pan-European and Pacific Rim for his journey into British produce. Fans pack the house for a taste of mains like roast quail with walnut cream, roe deer with bone marrow, or Cornish turbot with Riesling, cockles and sea lettuce.

See Andy's blog post: http://tinyurl.com/jzyrcfp