Chef Brett Graham closes The Ledbury in London
Australian chef Brett Graham closes two Michelin-starred London restaurant, The Ledbury, because of coronavirus.
One of Australia’s most famous exports, chef Brett Graham, has closed the doors of his two Michelin-starred London restaurant, The Ledbury, because of coronavirus.
Mr Graham told The Australian letting go his 44 staff — many of whom have worked with him for the best part of 15 years — was “the hardest decision, but the responsible one”.
The news has come as a shock, given The Ledbury was consistently booked out many months in advance because of Mr Graham’s insistence on locally-grown, sustainable produce. The restaurant was consistently ranked in the World’s Top 50.
But the Newcastle-born chef said it was too great a risk to the reputation of his restaurant to open with the current two-metre social distancing regulations.
“We have downstairs toilets and kitchen and we can’t do a proper job … most kitchens won’t be able to do the distancing and I can’t put the customers and staff at risk,” Mr Graham said.
“I didn’t want to leave anyone in limbo; all the bills are paid, the rent is paid, I have just closed the doors and we won’t re-open. I am not sure what form The Ledbury will emerge when this is all over.’’
Mr Graham also feared having to again close the restaurant in the wake of a future coronavirus outbreak — particularly if The Ledbury was identified under the new test and trace system.
He added that the British economy “had taken a beating”, dropping 20 per cent of GDP in April, with an uncertain outlook because of the lack of international travel and closed hotels.
During lockdown, which is due to ease for pubs and restaurants next month under strict conditions, Mr Graham has been preparing and selling boxes of produce from his regular suppliers. He’ll spend the next few days helping staff find other work and will then focus on spending time with his family, including two young children, Romilly, 4, and Iggy, 18 months, and will also work on a farm where he holds 500 head of deer.
“It is quite surreal, it is bizarre, a sudden stop,” he said.
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