What are your earliest memories of being interested in food?
When I realised at a BBQ as a young boy how good and how bad a steak can taste.
What would you say has inspired your cooking the most?
Wild English game, the countryside, my early days at Banc and The Square.
Describe your culinary style…
I love cooking with the seasons. I look forward to the first grouse as much as the first asparagus or Jerusalem artichoke.
You are appearing at Who’s cooking dinner? 2016, can you tell us a bit about what you will be cooking?
We will be cooking a dish with a bantam egg, one with muntjac and a dessert of Richmond Park honey.
Where did your inspiration for this come from?
This is what I enjoy cooking at this time of year.
What are your most indispensable ingredients?
Goats’ milk butter and wild deer.
What kind of experience do you aim to give guests at your restaurant?
Relaxed, polished and friendly.
What would you say has been the most memorable moment in your culinary career so far?
Realising the restaurant is full months in advance after the first few years being so difficult.
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
Get more sleep!
What’s next for you/What projects do you have lined up?
We are coming up to our 11th year, the team is more focused than ever.
What is your guilty pleasure?
Fish finger sandwich – only once a year.
What restaurant is currently at the top of your list to dine at?
I recently ate at Cosme in New York, it was spectacular.
Find out more about Brett Graham and The Ledbury