Nestled in Somerset House's neo-classical charm, Spring dazzles with Skye Gyngell's seasonally inspired, fresh Italian dishes in an elegant yet welcoming setting.
"A great place for special occasions or when you need to impress. During the day, the windows let through amazing light in both the main dining area and in the atrium, making it feel even more spacious than it is, while at night, things get a little more intimate. Visually, everything is thought of here from the staff uniforms, artwork, floral displays and delicately executed plates. But most importantly, the food tastes incredible too." - Assembly
"Bright, white Spring restaurant occupies 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 fresh and unfussy Italian-influenced and ingredient-led food that you feel is doing you good as you eat it." - Michelin Inspector
"Set in the grandly neo-classical Somerset House, Spring offers up a dreamy dining room, all pastel hues, Italian marble, and blossoming wall art—light-filled in the daytime, softly luminous at night. A dozen changing starters and mains showcase the best of what’s in season—often grown on Fern Verrow's 16-acre biodynamic farm. Dishes often skew Italian, but Skye Gyngell is a culinary magpie, so labneh, persimmon and fermented chilis also find a place on her menus. It’s a deliciously grown-up place to come for dinner: expensive, quietly elegant, and oblivious to trends." - Elizabeth Winding, Sonya Barber
"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
