TABLE at Spring

TABLE at Spring

New Wing

17 - 21 May, Lunch 12.00 - 14.30, Dinner 19.00 - 21.00 (Fri 18 May only)

020 3011 0115

A community eating house from Spring Restaurant in collaboration with Photo London, London's premier annual photography event.

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.

Lisa Barber
Skye Gyngell Fern Verrow

A celebration of the simple joy of eating well, together, TABLE is centred around communal eating and the joy of uniting people of different backgrounds around food.

TABLE will be open for the duration of the fair. Tickets can be booked in advance. There will be two lunch sittings for the duration of the fair at 12.00 and 13.30, and on Friday 19 May a dinner service will also be held at 19.00. The menu is priced at £20.00 per person for three courses, with a concessionary rate of £15.00 for students and OAPs.

Skye Gyngell, Photo by Carol Sachs
Skye Gyngell, Photo by Carol Sachs

Skye Gyngell openend Spring Restaurant in the New Wing of Somerset House in 2014, her first solo venture following a period as Head Chef of Petersham Nurseries, where she earned a Michelin Star for her distinctively seasonal, elegant cooking.

Her 'Scratch Menu' has been developed at Spring to as a way of of tackling the issue of food waste in the industry. The menu is named after the the expression 'Scratch Tea' from Skye's native Australia, where one would delve into the fridge to cook up something delicious from scraps that would have otherwise gone to waste.

The three-course 'Scratch Menu' is available daily at Spring from 17.30 - 18.45 at all other times except during Photo London.