Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team


The Ledbury

Fine British dining focusing on wild food

Australian chef Brett Graham has been wowing the culinary world since 2005, artfully creating dishes that pair locally sourced ingredients in inventive, but not outlandish, ways; as in the loin of roe deer with white beetroot, red wine lees and smoked bone marrow. Boasting two Michelin stars, the Notting Hill restaurant’s simple elegance contrasts with the extravagant offerings of the wine list, which includes 40 Bordeaux reds and more than 60 Burgundies, among many others. The chef’s love of the British countryside is mirrored on the menu, with dishes plated and presented with much attention to detail and laced with references to nature.


Visit the website

Share This