Scratch Menu at Spring
For this year’s Earth Day, Spring will be presenting their Scratch menu that aims to provide a delicious, nutritious meal using ingredients that are often overlooked, all for a fair and reasonable price.
| Dates | Fri 17 & Sat 18 Apr 2026 |
| Times | 5.30–6.15pm |
| Space | Spring Restaurant New Wing |
| Price | £40 |
The dishes are created using produce that would otherwise go to waste. Forty percent of all fruit and vegetables grown in this country are discarded before ever reaching a shop shelf because they are considered ugly, misshapen, too big, too small or simply have the odd hole here and there. Through the Scratch menu, the intention is to draw attention to the fact that this produce, despite its appearance, is still truly delicious and that food waste is an important issue (1/3 of all food grown or manufactured in the world is thrown out – that is enough to feed 870 million people!).
The menu is not designed to be fancy or complicated; rather, it focuses on organic ingredients such as beetroot tops and potato skins turned into simple soups, the trimmings from house-made pasta baked with a little leftover cheese, or yesterday’s bread transformed into warm bread pudding served with a spoonful of last year’s Fern Verrow gooseberry jam.
The kitchen uses what is to hand and, because of this, the evening’s offering cannot be altered to accommodate dietary requirements.
The Scratch menu begins with a small bite and continues with three courses, priced at £40. When booking, please ensure you select ‘Scratch Menu’.