Brett Graham

The Ascent

Seafood work close to the quay gives a cook a narrow margin: heat, timing, and freshness show quickly. In an early career role at a local seafood restaurant in Newcastle, New South Wales, Australia, Brett Graham spent two and a half years at Scratchleys on the Wharf, working inside that waterfront tempo before moving into larger restaurant systems. City-restaurant discipline added polish to that base. At Banc in Sydney, Australia, under Liam Tomlin, Graham worked in a sharper service rhythm, where control and consistency carried as much weight as instinct. The technical line was extended in London as chef under Phil Howard at The Square in Mayfair, London, United Kingdom, placing him in a dining room known for exacting execution and giving the later work a more formal foundation. Peer recognition often follows when a cook’s work becomes useful beyond their own kitchen. The role of sage / jury member at S.Pellegrino Young Chef 2018 in Milan, Italy (2018–2018) placed Graham in that position, measuring younger chefs against the standards of contemporary professional cooking. The current body of work sits across restaurant, pub, and farm-linked operations: founder / chef of The Ledbury (since 2005), co-owner / director of The Harwood Arms (since 2009), and founder / operator of Capability Graham. The through-line is not branding but sourcing control and animal knowledge: kitchens shaped by formal discipline, then increasingly by land, breed, season, and whole-animal attention.

Now

Venison, in this practice, is treated as category work rather than a single ingredient. “At The Ledbury I’ve always had a huge venison. I was always looking at all different breeds – roe, muntjac, fallow, Japanese sika – and different ways to cook it.” Graham’s own wording points to the working question: how breed and species alter texture, flavour, and method. The field of attention extends to venison and wild animals, with interest in roe, muntjac, fallow and Japanese sika deer, and grouse. Seasonal cooking here is tied to animals reared within the operation, not only to produce arriving through supply channels.

Career - Founder / chef — The Ledbury, Notting Hill, London, United Kingdom (2005–present) - Co-owner / director — The Harwood Arms, Fulham, London, United Kingdom (2009–present) - Founder / operator — Capability Graham - Early career role — local seafood restaurant, Newcastle, New South Wales, Australia - Chef — Banc, Sydney, Australia - Chef under Phil Howard — The Square, Mayfair, London, United Kingdom - Sage / jury member — S.Pellegrino Young Chef 2018, Milan, Italy (2018–2018)

Standing

Brett Graham has received Josephine Pignolet Young Chef of the Year Award. Brett's honors include Three Michelin stars for The Ledbury (2024), The Ledbury named the UK's best restaurant (2024), The Ledbury ranked number 10 in The World's 50 Best Restaurants (2014), First Michelin star for The Harwood Arms (2010), Second Michelin star for The Ledbury (2010), and First Michelin star for The Ledbury (2006). The recognition records a long build in the same rooms rather than a single award moment. The Ledbury received the First Michelin star for The Ledbury (2006), then the Second Michelin star for The Ledbury (2010), and later Three Michelin stars for The Ledbury (2024). The Harwood Arms added the First Michelin star for The Harwood Arms (2010). The Ledbury’s wider ranking and national standing were marked by The Ledbury ranked number 10 in The World's 50 Best Restaurants (2014) and The Ledbury named the UK's best restaurant (2024).

FAQ What does Brett Graham currently do? Brett Graham is chef at The Ledbury — Modern European, Modern Cuisine. Where did Brett Graham work before? Earlier in their career, Brett Graham worked at local seafood restaurant, Banc, and The Square. What recognition has Brett Graham received? Three Michelin stars for The Ledbury (2024).