Spring
76-80
Gastronomy points 2025
Traditional but unafraid of change
Residing in the neo-classical Somerset House, SPRING is refined and elegant, yet constantly pushing limits. Chef Skye Gyngell is a proud pioneer for sustainability issues. In 2019 she played a big part in making Spring the first single-use plastic free restaurant in London. During early evenings, a limited number of guests can order the Scratch menu, which is equally affordable and exciting – it’s based on items that are generally overlooked, or would otherwise be thrown away, and prepared in the kitchen’s signature, creative manner.
Sustainability highlights
- Became one of London’s first restaurants to eliminate single-use plastic in 2019
- Maintains low food waste
- Strongly committed to social issues
- Keeps close relationships with farmers
- Provides staff with opportunities for personal growth and development
- Promotes wines from women-operated wineries and vineyards
Information
Head Chef: Eleanor Henson
Somerset House, New Wing, Lancaster Place, London, United Kingdom