The fragrance of blossoms, blue skies and longer hours of sunshine (and the inevitable spring showers); Spring is one of our most favorite seasons. After a long and cold winter, something about the beauty blooming around you evokes a feeling of new beginnings. There is one restaurant we are easily reminded of, truly celebrating everything about springtime, which is of course chef Skye Gyngell’s Spring at the New Wing in Somerset House.
The huge windows let in plentiful sunshine into this show stopping dining space, interiors designed by Briony Fitzgerald, a beautiful atrium garden by Jinny Blom and showcasing artworks by Emma Peascod and Valeria Nascimento within its walls. The aesthetics of this incredible place is, I’ll admit, very in touch with its feminine side: it’s made pretty things even prettier, with an exquisite marriage of crisp whites and pastel colors, art, cute lighting, flowers and mirrors. All in all it makes a very chic place to go see and to be seen in. But we soon find out that this place is more than just about good looks.
Originally from Australia, head chef Skye Gyngell is known in the UK food scene especially due to her success at the Petersham Gardens, which was awarded it’s first Michelin Star in 2011. With dishes as beautiful as its setting, Gyngell’s passion is to use the best of the produce that the season has to offer and is inspired by what she sees growing around her. What we love especially about this restaurant is that it is not just a pretty place to check into, but that it aims to raise awareness of an important ethical issue on food wastage. It reminds visitors of the fact that 40% of fruit and vegetable produce grown in the United Kingdom gets thrown away simply because of its appearance, even though they taste just as good! On light of this, consider the restaurants ‘Pre-theatre Scratch menu’ served at Spring from 5.30pm and 6.45 at £20 for a three course meal. It is where the restaurant offers a simple and yet delicate set course meal made using ingredients leftover from their a la carte menu. Naturally this menu changes depending on the available foods. The idea of this glamorous restaurant being very real in their approach of resourcefulness is inspiring, and gives Spring a warm home-like vibe.
What we love especially about this restaurant is that it aims to raise awareness of an important ethical issue on food wastage. It reminds visitors of the fact that 40% of fruit and vegetable produce grown in the United Kingdom gets thrown away simply because of its appearance, even though they taste just as good!
Nestled within an important cultural institute being the Somerset House, Spring restaurant also does not fall short in bringing something to the table to stimulate visitors culturally through the medium of food. They opened their Salon Series on the 28th of February starting with ethical fashion designer Orsola de Castro, who discussed issues of mass consumerism culture of today and how we can integrate recycling fashion more into our lives. It seems fitting to have this topic raised in a space which is passionate about combating waste. The next event of the Salon Series is yet to be revealed so watch this space! Another upcoming event which you can book now is ‘Table at Sping’ which will take place in May 17th to the 21st this year. Spring will be collaborating with Photo London to provide a community eating house using the best of produce of May, and also promises visitors that no food would be wasted. At £20 per head for a three course meal, we would advise you to book for this early!
So next time you are at visiting an exhibition at the Somerset House or at the Courtauld gallery, looking to treat yourself to an exquisite meal, look no further.