Springpod
Career guidance service · Borough ·
Virtual work experience & career insights for young people
Virtual work experience & career insights for young people
"Sporting fresh, bright décor that's befitting of its name, Spring occupies an undeniably gorgeous room in the 'New Wing' of Somerset House, that for many years was inhabited by the Inland Revenue. Under the aegis of Chef Skye Gyngell, it serves unfussy, Italian-influenced and ingredient-led food that you feel is doing you good as you eat it. For great value, go for the midweek set lunch or the 'Scratch' menu composed of ingredients that would ordinarily be thrown away and featuring dishes like a bread and butter pudding made using 'yesterday's sourdough'." - Michelin Inspector
"The dishes that come out of Skye Gyngell’s kitchen at Spring are variously delicate, beautiful and immaculate. The décor and staff outfits are Jean-Paul Gaultier conceptual (and therefore, uh, “divisive”), but there’s no debating the quality that suffuses everything on the plate, from riffs on Italianate classics like malfatti and vitello tonnato, to the impeccable produce shipped in from Fern Verrow, to the properly glorious desserts. It’s expensive, but given it somehow does justice to its pocket of real estate in the magnificent Somerset House, it still ends up feeling like a bargain." - George Reynolds
"At Somerset House, Skye Gyngell’s Spring restaurant showcases accomplished fine dining with a prominent focus on seasonal produce, with ingredients at the forefront. The a la carte menu has a broad selection of gorgeous dishes, but it’s the ‘scratch’ menu that’s most exciting. Derived from Gyngell’s Australian roots, the menu’s name honours ‘scratch tea’ — a sustainable practice of creatively producing dishes from scraps of ingredients found in the fridge. Here the menu is served between 5:30 – 6:30pm, featuring a daily-changing three-course meal. Think pasta made with re-rolled offcuts, leftover roasted vegetable soup, or lamb shank with fennel outer leaves and carrot top salsa verde." - Jonathan Hatchman
"Skye Gyngell’s £25 “scratch” deal — three plates created entirely from scraps and offcuts — has had a lot of press, and deservedly so: none of the a la carte menu’s style or substance has been sacrificed in the name of the no-waste concept. Par for the course are dishes like pasta “rags” with a sauce of blemished tomatoes and parsley stems; or a plate of grilled squid with accoutrements made from odds and ends. It’s only available from 5:30 p.m. to 6:30 p.m., but it’s worth the faff. There’s also a two-course set for £29 at lunchtime, to which diners can add a grand aioli for £15 if in the mood for largesse." - Emma Hughes
"Now back in its bricks and mortar home after spending last summer serving pastel ice lollies and negronis from a pink shipping container in the Somerset House courtyard, Spring remains one of the most beautiful places to eat in central London. Expect the same emphasis there always has been on produce from Fern Verrow, the world-class Herefordshire farm that chef-owner Skye Gyngell has been working hand-in-hand with for years." - Emma Hughes