Spring’s daily-changing menu of seasonal British food might include the likes of slow-cooked pork with sage, fennel and blood orange, or sirloin with Jerusalem artichokes, grilled leeks, cime di rapa and aïoli. For dessert, try the likes of bitter chocolate pavé with bourbon, rye and marmalade ice cream, or sample St Jude cheese with truffled honey, walnuts and carta di musica. The extensive wine list is supplemented by inventive cocktails, seasonal juices, and house-made liqueurs and minerals.
Led by Skye Gyngell, formerly head chef at the Michelin-starred Petersham Nurseries, Spring is housed in a restored 19th-century drawing room that had previously been closed to the public for 150 years. Spring is available for private hire.