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New Wing
Somerset House

Spring will reopen on Wed 19 May for Dinners only, Wednesday to Saturday with reservations from 17.30 and the last reservation at 21.30.

020 3011 0115

Spring will reopen on Wed 19 May for Dinner only, Wednesday to Saturday with reservations from 17.30 and the last reservation at 21.30.

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.

The à la carte menu will be available from 17.30.

The Scratch menu will be available for reservations booked between 17.30 and 18.30.

Spring is available for private hire and is licensed for civil ceremonies and civil partnerships, and its à la carte menu will still be present in its private dining room, The Salon, for small intimate weddings and business meetings. Enquire here.

Spring Tavola 

The restaurant will be serving their more informal, Italian inspired Tavola menu on the first Saturday of every month from 05 June, from 17.30 - 21.00

Enjoy a seasonal set menu of delicious Italian-inspired dishes for £30 per person.

Skye has dreamt for years of setting up a restaurant inspired by the Italian working men’s clubs of her childhood in Sydney. It was at places such as Bill & Toni’s where she enjoyed plates of pasta and jugs of cordial with friends that has inspired her “tavola”, her “table” celebrating Italian diaspora cooking evoked by such 
happy memories. 

The menu, created by Skye, Rose Ashby and the team, is priced at £30 per head and includes a starter like panisse with burrata and spicy tomato sauce or a plate of San Daniele. For mains, guests can choose from a concise list of handmade pastas, such as pappardelle with spicy sausage or tagliatelle with cavolo nero, served alongside Farm leaves with either a Caesar or shallot vinaigrette. Tiramisu ice cream made with freshly whipped Heckfield Home Farm cream and served with a Savoiardi biscuit; or an intensely fragrant Fragolina sorbet, will make up dessert.

A glass of house white or red wine, selected by Spring’s sommelier Monique Ziervogel, is included in the price and guests can also order a pitcher of Limoncello spritz for two (£12 supplementary); or cordials made with Fern Verrow farm autumn fruit.