Behind the scenes of TABLE

We invited Skye Gyngell to takeover our Instgaram in celebration of the launch of TABLE, a community eating house from Spring Restaurant in collaboration with Photo London. 

TABLE will showcase Skye Gyngell's innovative 'Scratch Menu', which uses seasonal scraps from Spring's a la carte menu as way to combat food waste. For TABLE, a select group of farmers, producers and chefs who share Skye's philosophy have also donated ingredients, including Fern Verrow in Hereforshire, the farm Skye works with on a daily basis to grow produce for Spring.

"Preserving. The best way to prevent wastage of fresh seasonal produce. We are making these house pickles for TABLE on 17th May, keep your eyes peeled for our up-coming taste test."

"540,000 tonnes of edible food is thrown away every year, but there are 100,000 Londoners alone living in poverty. Join us to make a change at TABLE this 17th-21st May, in collaboration with one of our sponsors @thefelixproject."

"As we’ve learnt from Spring’s kitchen, many hands make light work! This May, TABLE will not only be raising awareness of food waste, it will also be creating a community celebrating hospitality and carefully crafted food. Guests can also purchase Solidarity Tickets, to buy a place at the TABLE which will be donated via @thefelixproject. Making the experience truly accessible and inclusive." 

"At TABLE we will respect every ingredient, and the true value and true cost of food. An ethos supported by one of our sponsors Carole Bamford, founder of @daylesfordfarm, the organic, sustainable family farm in Cotswolds and Staffordshire."

"The results of our pickling earlier this week! A collection of preserved cauliflower, beetroot, cabbage and other delicious vegetables that will be served up at TABLE this May."

#somersethousetakeover | @spring_ldn