Skye Gyngell’s first solo venture, Spring, will open in London on 14 October 2014, bringing Skye’s acclaimed ingredient-led cooking to the New Wing of Somerset House.
Skye and her team will be guided by the changing seasons, writing daily lunch and dinner menus that present the best produce simply and memorably within the elegant 19th century drawing room, which is being refurbished to its former glory. It is the first time that the space will have been open to the public for over 150 years.
8 starters, 8 mains, 5 desserts
The menu will comprise eight starters, eight main dishes and five desserts, including cheese. When Spring opens, seasonal dishes will include: Grilled langoustine with seaweed butter (£16.00); Fiore di Latte, pickled pumpkin, speck and sage oil (£12.50); Roasted turbot with porcini and bone marrow (£28.00); and Fillet of beef with brown butter, anchovy and wild greens (£29.00). Desserts will include Buttermilk cream with rye shortbread and damson ice cream (£8.00), and Hazelnut tart with warm chocolate sauce (£8.00). A reception and bar will lead onto The Salon, which will serve ices, little sandwiches and Bicerin, a classic layered espresso and chocolate drink from Turin. Seasonal ices will include Burnt Almond and Honey (£4.50), Cherry, chocolate & vanilla swirl (£4.50), and Roast nespole & mascarpone (£3.50). Seasonal sandwiches will include Crab, apple & walnut (£8.50), and San Daniele & Trevise (£7.00).
The wine list at Spring has been developed by consultant Jack Lewens and Head Sommelier Frank Embleton, who has joined from East London restaurant The Clove Club. Wines from France and Italy will dominate the selection, alongside some of the most interesting and outstanding English wines currently being produced. The wine list will follow a similar rhythm to the menu, as the ingredients and dishes evolve, so too will the wines.
Design
The light-flooded drawing room, which will seat 100 covers, will be decorated simply and warmly allowing the large windows, airy high ceilings and original cornicing to frame the space. Cloaked by Black Olive trees, an atrium garden will sit enclosed at the room’s centre with flora and fauna designs by acclaimed landscape designer Jinny Blom.
Other collaborators on the project include artwork by Emma Peascod and Valeria Nascimento, natural oak flooring by Danish brand Dinesen, and interior design by Australian, Briony Fitzgerald. Uniforms are courtesy of celebrated designers Egg and Trager Delaney, and will reflect the restaurant’s easy elegance.
Team
The restaurant team will be led by General Manager Sofia Franc, who brings with her extensive experience from time spent at The River Café and Petersham Nurseries, as well as Head Maitre’D Sarah Flyckt who has previously worked at London restaurants The Delaunay and The Wolseley. Overseeing Spring as Director of Operations will be Skye’s long-term business partner, Marie Jackson.
On the launch of Spring, Skye said: “I’m thrilled to be opening a restaurant in the very centre of London that will remain deeply in tune with the land and the seasons. My cooking has always been driven by a respect for beautiful ingredients, and I feel truly privileged that my first solo venture will allow me to share that pleasure with others every day in this historic setting. I hope this wonderful room will become the scene of many memorable, convivial meals.”
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