Skye Gyngell to open first standalone restaurant at Somerset House

By Richard Siddle

Published: 22 July, 2014

Skye Gyngell, who made her name at the Petersham Nurseries Café, is to open her first solo venture,Spring, at Somerset House in London in October.

Skye Gyngell Former Petersham Nurseries chef to open her first standalone restaurant at Somerset House

Skye Gyngell, who made her name at the Petersham Nurseries Café, is to open her first solo venture, Spring, at Somerset House in London in October.

It will be the first outlet in the New Wing of Somerset House and promises a changing daily lunch and evening menu based on the seasons and what produce can be sourced at different times of the year.

Situated in the former 19^th century drawing room of Somerset House, the room is being refurbished and open to the public for the first time in over 150 years.

The wine list is being put together by former Quo Vadis sommelier and wine consultant, Jack Lewens, and will have Frank Embleton as head sommelier, who is joining from the Clove Club in East London. They promise a list with a heavy bias towards France and Italy, but will also include a number of English wines to reflect and pair with the English produce being sourced for the restaurant. #

The menu will include eight starters, eight main dishes and five desserts. 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).

Skye said of her new launch: "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."

She is being joined at Spring by long-term business partner, Marie Jackson as director of operations, general manager Sofia Franc, previously at Petersham Nurseries and The River Café and head Maitre'D Sarah Flyckt.

The restaurant will have 100 covers and feature black olive trees, around an atrium garden situated in the room's centre.

Spring will be the fourth restaurant at Somerset House, including Fernandez&Wells and Tom Aikens, but first in the New Wing.

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