Spring
Spring offers a sustainable, seasonal, ingredient-led menu from Skye Gyngell, one of Britain’s most respected and acclaimed chefs.
| Open | Tues - Sat |
| Times | Lunch
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| Contact | |
| Space | New Wing |
| Menu |
Led by Skye Gyngell – formerly head chef at the Michelin-starred Petersham Nurseries – Spring is housed in a restored 19th century drawing room previously closed to the public for 150 years.
The restaurant brings Skye’s acclaimed ingredient-led cooking to the New Wing of Somerset House, and 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.
An extensive wine list is supplemented by inventive cocktails, seasonal juices, and house-made liqueurs and minerals.
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.
General Information
Group Bookings
For group bookings of 7 guests or more, we kindly request that you contact the restaurant directly on +44 (0)20 3011 0115
Private Dining
The Salon, Spring's garden dining room, seats up to 36 guests in a fully enclosed interior atrium—perfect for year-round dining. The main restaurant offers a stylish yet relaxed setting and is also available for private hire, accommodating up to 116 guests for a seated dinner or 150 for a standing reception. Email events@springrestaurant.co.uk for more information.