As one of the capital's finest restaurants, among The Ledbury's great strengths has always been Brett Graham's close relationship with his suppliers. In some cases that supplier is himself, with deer raised on their own small estate and the restaurant housing its own mushroom cabinet. These stunning ingredients are amplified by the chefs with beautifully balanced and harmonious combinations, like wild turbot paired with rich smoked eel, salty N25 caviar and the slight acidity of nashi pear. The service team are refreshingly approachable and have an impressive knack for putting everyone at ease.