Review on Spring at Somerset House
Spring restaurant is Australian born, Skye Gyngell's first solo venture since leaving Richmond's Petersham Nurseries Cafe in 2012, where her cooking achieved a prestigious Michelin star. It opened in October 2014, one of four restaurants set within Somerset House, an eighteenth-century building on the Strand, once home of the British Admiralty and then the Inland Revenue HQ.
Spring occupies an elegant 18th century drawing room in the New Wing at Somerset House, that has been opened to the public for the first time in over 150 years. The light and airy restaurant has been restored to its former glory by interior designer Briony Fitzgerald, with high ceilings and original cornicing, including Dinesen oak flooring and an enclosed atrium garden taking centre stage, created by British landscape designer Jinny Blom.
It is a suitably elegant and chic backdrop for Sky's acclaimed culinary skills that is defined by impeccable seasonal ingredients. Open your account with crab with lemon mayonnaise, shave fennel and chicory or meat fans might opt for the pappardelle with oxtail ragu. Main courses pick up on braised shin of veal with preserved lemons, black olives, tomato and polenta or from the sea there's grilled mackerel with farro, radicchio, spinach and pickled tomato dressing. Close the show with desserts in the shape of cardamom crème caramel with orange blossom and pomegranate or citrus tart with crème fraiche and candied meyer lemon.
There is an extensive wine list offering a splendid selection carefully garnered from around the globe.
Skye Gyngell and Rose Ashby
Restaurant Opening Times
Lunch: 12.00 - 2.30pm
Dinner: 5.30 - 10.00pm Mon-Sat