The highly anticipated solo venture, Spring, by Skye Gyngell, has just opened its doors. After eight years and a Michelin star at Petersham Nurseries Café, Skye, also culinary director of luxury country hotel Heckfield Place (Hampshire) hopes that Spring will become “the scene of many memorable, convivial meals”.

Set in a (previously closed to the public) 19th century drawing room – in the new wing of Somerset House - the space reflects the history of the building (retaining all original cornices) as well as taking full advantage of natural light and high ceilings. With its pastel hues, 19th-century pillars and leafy atrium, Spring at Somerset House is one of the prettiest restaurants in town – yet it’s certainly not style over substance. 

The restaurant is headed up by eco-chef Sky Gyngell. The menu draws on Gyngell’s love for the beauty of wholesome, high-quality produce with changes guided by the natural ebb and flow through the seasons. Gyngell launched a sustainable ‘Scratch Menu’ back in 2016 to raise awareness on food waste. Then, in 2019, Spring became the first single-use plastic-free restaurant in London. Naturally, the menu is produce-led and seasonal, with current offerings including slow cooked lamb with pickled nettles, ricotta dumplings with spring greens and lemon cake with mango and passion fruit.

Ideal For

Romantic dates

Signature Dishes

Grilled langoustine with seaweed butter, Fiore di Latte, pickled pumpkin, speck and sage oil and fillet of beef with brown butter, anchovy and wild greens, while desserts will include buttermilk cream with rye shortbread and damson ice cream and hazelnut tart with warm chocolate sauce.

Signature Drinks

Walnut Treacle or if you prefer your drinks straight up then the Sea buckthorn, Campari, Mirabelle, cinnamon & honey syrup cocktail.