Brett Graham began his cooking career in Newcastle, Australia, aged 15, working in a simple fish restaurant.
He then moved to Sydney where, during a 3 year stint under Liam Tomlin at the highly acclaimed Banc restaurant, he won the Josephine Pignolet Award. This granted him a trip to the UK where he secured a job at The Square, working for chef Philip Howard. Further awards followed, including the “Young Chef of the Year” in 2002.
The Ledbury opened in 2005, with Brett as head chef supported by a young and energetic team including Sous Chef Anthony Donaldson, who has remained with The Ledbury since it opened, and long-standing Restaurant Manager Stephen Quinn.
The restaurant has gained many accolades including the much coveted second Michelin Star.
Chef Graham’s delicious take on egg yolk and potato raviolo