Skye Gyngell’s new restaurant: Spring

Somerset House is the Australian chef’s new home

Image: Carol Sachs

Fans of Petersham Nurseries will be excited to hear that reservations are now being taken for the much-anticipated new restaurant from Skye Gyngell (pictured), which throws open its doors in the New Wing of Somerset House on Tuesday October 14. Gourmets will recognise her delicate use of seasonal ingredients; dishes to look forward to include grilled langoustine with seaweed butter, roasted turbot with porcini and bone marrow, and, for dessert, buttermilk cream with rye shortbread and damson ice cream, and hazelnut tart with warm chocolate sauce.

For afternoon temptations, the bar gives way to The Salon, where ices (including burnt caramel and quince, bay and verjuice flavours), light sandwiches (including crab apple and walnut) and bicerin (a chocolate and coffee drink from Turin) will be served.


Playing host to these delights is the grand 19th-century drawing room, which has been restored to its former glory. This will be the first time that the space has been open to the public for over 150 years. Design features include oak flooring by Danish brand Dinesen, and uniforms are by Egg and Trager Delaney. Bringing in some familiar faces from Petersham Nurseries, the restaurant team will be led by general manager Sofia Franc, while overseeing Spring as director of operations is Gyngell’s business partner Marie Jackson.

“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,” says Gyngell. “I hope this wonderful room will become the scene of many memorable, convivial meals.”


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