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Tom Spenceley

@thomspencechef

32.8K

followers

1908

following

Head Chef
@theledburyrestaurant
@michelinguide ✽ ✽ ✽
Northerner
LUFC

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She’s here 🦢🤍

Our daughter, Daphne Anne Elizabeth Spenceley.

Born 28th September at 14:03, weighing 7lb 8oz 🤍 by @thomspencechef

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7 days ago

Dreams do come true. taken in The Ledbury by @thomspencechef

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293

3 years ago

Cornish BlueFin Otoro
Tokyo Turnip, Peschiole, Douglas Fir, Kelp and Finger Lime
Spooned Citrus Confetti of Bergamot, Pomelo and Spruce Tableside taken in The Ledbury by @thomspencechef

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1

15 days ago

44% Togolese Swiss Milk Chocolate
Miyagawa, Wet Pistachio, Jasmine, Olive Oil, Yoghurt and Sea Buckthorn taken in The Ledbury by @thomspencechef

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17 days ago

BBQ Cornish Lobster Smoked over Oak and Juniper
Garden Yuzu, Roscoff Onion, Sesame, Watercress, Hokkaido Squash and Madagascan Pepper
Rippled Sauce of White onion and Rice Koji Veloute and Lemon Verbena spooned Tableside taken in The Ledbury by @thomspencechef

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24 days ago

Aynhoe Park Fallow Deer
Served as two Courses to showcase Brett’s Commitment and Care nurturing these animals.

Second serving
Loin
Fillet
Breast
Sparerib
Cheek
Rib Cap

Preserved English Cherry, Meadowsweet, Scottish Girolles, Black Truffle, Watercress, Cep, Amazake and Horseradish

First Serving

Juniper Smoked Heart Ham glazed in Cherry and Meadowsweet

Caramelised Tongue with Cep and Black Truffle Caramelised Cream

Consommé made from the bones

Tartar on fermented Cep Cracker with cherry, black truffle and Girolles taken in The Ledbury by @thomspencechef

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a month ago

Hay Aged and Fig Wood Smoked Anjou Pigeon

Tempura Black Sollis Fig, Sesame, Hokkaido Squash, Mirabelle Plum, Shiso, Lapsang and Shiitake From The Cabinet taken in The Ledbury by @thomspencechef

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a month ago

Three Michelin Star sweetbreads at The Ledbury in London. Table side saucing and truffle shaving take this delicious dish to another level. If you don’t know what sweetbreads are, this video will explain everything. They are not actually sweet or bread. Lol

#foodie #foodreview #eating #theledbury #highspeeddining taken in The Ledbury by @thomspencechef

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a month ago

Wild Scottish Turbot “En Farci”
With Iberian Ham, Smoked Mussel and Gamtae.
Goosberry, Burnt Aubergine, Fennel, Amalfi Lemon and Soft Shell Crab Bouillabaisse
Roast Turbot bone and Mussel Sauce spooned Tableside taken in The Ledbury by @thomspencechef

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2 months ago

Mille Feuille
English Raspberry, Meadowsweet, Roasted Vanilla, Lemon Verbena, Timut Pepper, Amalfi Lemon and Okinawa Black Sugar

Side Coupe of:
Roasted Vanilla and Okinawa Black Sugar Milk Icecream and Raspberry and Lemon verbena Sorbet Ripple
Mascarpone and Meadowsweet Mousse
Frozen Coloured Raspberry Juicelets taken in The Ledbury by @thomspencechef

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2 months ago

“Kombu Jime” Orkney Scallop
Datterini Tomato, Tahitian Vanilla, Strawberry, Green Almond, Jalapeño, Strawberry Ponzu, Tomato Water and Olive Oil “Vierge”, Olive Oil and Yoghurt Sorbet
Yellow Tomato, Thai Basil and Jalapeño Espuma Spooned Tableside

A nod to a personal favourite from our time @restaurant_sat_bains @satbains1 @chefjohnfreeman taken in The Ledbury by @thomspencechef

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2 months ago

Wild Scottish Bilberry
Roasted Vanilla Creme Caramel, Beetroot and Bilberry Marmalade, Salted Liquorice and Balsamic Icecream, Lemon Thyme Oil and Spruce
Granita of Beetroot, Violet Sorbet and Sudachi, and a few Drops of Liquorice infused 12 year old Balsamic Tableside. taken in The Ledbury by @thomspencechef

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2 months ago