Graham - who closed his iconic Notting Hill restaurant in June citing the impracticality of social distancing regulations both front and back of house and a drop in international business - will make the products by hand in The Ledbury's subterranean kitchen (he wound the business up but retains the lease).
The first product the Australian-born chef will be making is The Ledbury’s Truffle Cream, made using black winter truffles and pure natural truffle juice, with no artificial flavouring, colour or preservatives.
Wiltshire Truffles says the Truffle Cream can be used anywhere you would use mayonnaise, including sandwiches, toasties, roast chicken, baked root vegetables, eggs, warm potato salad, smoked salmon, hot dogs, green salad with parmesan, winter coleslaw and French fries.
The truffle cream is available to order now, exclusively from the Wiltshire Truffles website, with more products set to be launched soon.
Opened by Graham with the backing of his mentor Phil Howard in 2005, The Ledbury was one of London’s most respected and influential restaurants.
The West London restaurant was a regular on The World’s 50 Best Restaurants list and topped Restaurant’s list of the top 100 restaurants in the UK three years running.
It has been rumoured that Graham may at some point return to the London restaurant scene with a more casual venture.
Wiltshire Truffles is a family business which sources fresh truffles for many of the UK’s leading restaurants, also supplying the public direct since May.
The two companies have worked closely together for a number of years, with Wiltshire Truffles supplying all the truffles at The Ledbury.