The Ledbury

When Dr Nathan Myhrvold, co-author of Modernist Cuisine, started making cooing noises at The Ledbury, I realised that the ceviche of scallops with seaweed and herb oil, kohlrabi and frozen horseradish had hit the spot. It was the first course of a nine-course menu that Brett Graham served up, during which Dr Myhrvold did quite […]

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