Spring

Spring is an elegant and quietly confident restaurant housed within the New Wing of Somerset House, offering a seasonally driven British menu under the guidance of acclaimed chef Skye Gyngell. Known for its high ceilings, garden-like serenity, and generous natural light, the space evokes a sense of warmth and cultivated grace. The menu reflects Skye’s commitment to provenance and sustainability, with ingredients often sourced from Fern Verrow, a biodynamic farm in Herefordshire. Dishes are modern European in style, rooted in British seasonality, and beautifully plated — celebrating vegetables, herbs, and honest flavour. The room’s understated luxury, paired with kind and attentive service, makes Spring a favourite for special occasions and refined daytime dining alike. Critics highlight the standout Scratch Menu — a creative offering crafted from ingredients that might otherwise go to waste — which showcases the kitchen’s ingenuity and values. Guests appreciate the thoughtful presentation and the feminine touch in both décor and cooking, praising its intimate and romantic atmosphere. With dinner served Tuesday to Saturday and lunch available midweek, Spring strikes a balance between destination dining and quiet regularity, sometimes offering seasonal specials that reflect its sustainable ethos. A wine list rich in natural and biodynamic choices complements the menu’s simplicity and depth. Spring is ideal for those seeking vegetarian and vegan tasting menus, an elegant British setting, and an experience marked by care and intention.