Sensual, sophisticated & sustainable.
Located at the legendary Somerset House, Spring by Australian chef Skye Gyngell is one of London’s most sustainable restaurants. She is a pioneer on environmental issues and extremely vocal about food waste, committed also keeping the operation 100% plastic-free.
Most of the produce comes from Fern Verrow, a 16-acre certified biodynamic farm in the Black Mountains of Herefordshire, founded by Jane Scotter, who has been farming there since 1996.
However, as mission driven as everything is, it doesn't fail on the plate either. Everything is pure and delicious. Simple, produce-driven, and honest. Our no nonsense, minimalistic starter "Radishes and butter" being a great example.
The two-course set lunch menu, priced at £29, is a bargain, as is the inspiring The Scratch menu (available from Tuesday to Saturday between 5:30 pm and 6:30 pm) where all the dishes are created using food waste.
All in all an inspiring and refreshing operation. Elevated and refined - yet filled with energy and attitude.