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.

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