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Squaremeal Review of Spring ?

Skye Gyngell breezed into Somerset House like a breath of fresh air and Spring is now a firm favourite with readers – “I'd be happy to go back here anytime”, enthuses one devotee. Fans universally adore the "beautiful" dining room, an elegantly remodelled Grade II-listed, neoclassical space with a "pretty and romantic" conservatory. Service is "amazing"; the atmosphere charming, and Gyngell’s considerable culinary talents are amply showcased throughout a Mediterranean-influenced menu: “each dish is generous in flavour and beautifully presented but not fussy, while making the most of seasonal ingredients”, notes one reader. Springtime brings a raft of “wonderfully light, fresh ideas”, while autumnal highlights might range from creamy burrata with roasted onion squash, beetroot tops and moist walnuts to perfectly cooked guinea fowl with earthy girolles, spinach and hollandaise laced with peppery winter savory, followed by bitter orange marmalade pie or baked apple with cider-brandy ice cream. With thoughtfully chosen wines to match, we think “perfect and charming” Spring is always in style, whatever the season.

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  1. Published :

    Culina Sophia :: Spring at Somerset House - Restaurant Review - Culina

    The architecture of Somerset House is majestic and heavy, with its rather hefty air of hard work and gravity still redolent of the government offices it used to accommodate. But march through the entrance and turn right and along the frowning edifices, and you will find yourself in Spring – and an atmosphere so utterly opposite it might make you gasp.

    Airy, high-ceilinged and painted in pastel shades of green and blue, the dining room really is spring-like in feel...
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  1. Published :

    Liquid Marmalade :: Liquid Marmalade

    Alas my full time passion of writing and and film criticism doesn’t currently pay the bills. I’m back temping in a “proper job” to pays all the bills plus a little fun and frolics. I hope whoever devised open plan working is living out their days miserable as sin. Open plan working is like experiencing hell ever day. There is nowhere to hide!
    More from Liquid Marmalade »

Skye Gyngell

Skye Gygnell, calls herself a ‘cook’ not a ‘chef’, but the unassuming fiftysomething Aussie – daughter of millionaire TV executive Bruce Gyngell – landed the one they all wanted: the vast restaurant space at Somerset House’s New Wing. Spring, opened in autumn 2014, shows off the former Vogue food editor’s bold seasonal cooking in a strikingly grand space – nothing like the bucolic setting of Richmond’s Petersham Nurseries, where she cooked for seven years.

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