Modern European·
Gold Award

SquareMeal Review of Spring

Gold Award

Occupying the west wing of Somerset House, Skye Gyngell’s Spring starts with the advantage of a beautifully calming space, enhanced by a clever and sympathetic interior. The lofty ceilings, the many shades of white, the artful wall sculptures, even the Japanese-influenced staff uniforms all add to the mood of peaceful serenity.  

The kitchen uses sustainably produced and ethically sound ingredients for seasonal dishes that are “modern, fresh and different enough to feel exciting”– as in in a starter of perfectly ripe peach, sweetened with honey, perfumed with rosewater and given a savoury, salty kick with Culatello ham or a carpaccio of sea bass dressed with a salsa of cucumber and green tomatoes, corn, chilli and lime.  

Stick to the simple main courses to get the best from the kitchen – a generous chunk of steamed turbot served on a bed of cucumber with an exemplary béarnaise is as unfussy as can be, yet delivers a lovely balance. So too does fillet steak (served Italian style with salsa verde), though perfectly grilled lamb cutlets with aubergine gratin somehow lose their intensity through the build-up of herbs and spices.

To conclude, there’s a choice of straightforward desserts: bitter chocolate cake with coffee ice cream; treacle tart; warm ginger and rhubarb pudding. The wine list promises an enlightened world tour with fair mark-ups, but also check out the zesty cocktails and homemade tonics.

While the main repertoire is both elegant and wholesome, Skye Gyngell has taken the sustainable ethos to another level for pre-theatre deals. Arrive between 5.30pm and 6.30pm for the ‘scratch menu’, which utilises ingredients that would otherwise have gone to waste. The menu is not designed to be fancy or complicated, rather think organic ingredients such as beetroot tops and potato skins turned into simple soups or yesterday's bread transformed into warm bread pudding served with a spoonful of last year’s gooseberry jam. At £25 a head, this is a steal, and the feel-good factor is priceless.

Good to know

Average Price
££££ - £50 - £79
Modern European
Cool, Fine dining, Glamorous, Quiet conversation, Romantic
Food Occasions
Dinner, Lunch
Special Features
Vegetarian options
Perfect for
Romantic, Special occasions


Spring can be found nestled inside the New Wing of Somerset House and is the brilliant brainchild of Skye Gyngell. Skye’s culinary experience spans London institutions The French House and Petersham Nurseries, but it was at the latter where she developed her reputation for creating hyper-seasonal dishes using the best of British produce. Such is the thinking behind her debut restaurant Spring, which adopts an environmentally-conscious ethos with everything that it does.  

The main a la carte menu features a curated range of Modern European dishes including the likes of fern verrow broccoli with white bean purèe, black olives and chilli oil to start, guinea fowl with broad beans, peas, poached radishes and aïoli for mains and blood orange brûlèe custard tart to finish. There is also a set lunch menu available Wednesday-Friday, which constantly changes in line with what’s in season. On that note, Spring also offers its famous Scratch menu, which is available early evening from Wednesday to Saturday and is designed with the aim of using up surplus ingredients that would otherwise go to waste. For that reason, it always changes depending on what the restaurant has in that day. 

To drink, there is an extensive wine list with bottles from all over the world, including wines available specifically by the glass or the bottle. Seasonal soft drinks include clementine soda and apple and ginger juice, while house cocktails feature fruity concoctions such as a winter citrus vesper (housemade blood orange liqueur, Sapling gin, Sapling vodka, clementine bitters).  

Further examples of the restaurant’s sustainable initiatives include its Plastic Campaign, with the aim of eliminating single-use plastic from Spring entirely. From removing plastic straws and introducing bio-degradable cling film alternatives, to eradicating the use of plastic containers, all the above helped Spring to become the first single-use plastic free restaurant in London in 2019. 


Who is the head chef?

The head chef is Skye Gyngell.

Helpful? 0

When is the Scratch menu available?

The Scratch menu is served from Tuesday to Saturday between 5.30pm and 6.30pm.

Helpful? 0


Somerset House, Lancaster Place, Covent Garden, London, WC2R 1LA

020 3011 0115 020 3011 0115


Opening Times

Mon Closed
Tue 12:00-14:30
Wed 12:00-14:30
Thu 12:00-14:30
Fri 12:00-14:30
Sat Closed
Sun Closed
Mon Closed
Tue 17:30-21:30
Wed 17:30-21:30
Thu 17:30-21:30
Fri 17:30-21:30
Sat 17:30-21:30
Sun Closed


Share your thoughts with other diners

Write a review

17 Reviews 

Neil P

30 December 2022  
Food & Drink 5
Service 5
Atmosphere 5
Value 5

Always lovely

Richard S

10 October 2019   - Verified Diner
Food & Drink 4.5
Service 4.5
Atmosphere 4
Value 4
Spring Up

This restaurant offers a very pleasant ambience and excellent food and service. The beetroot cooked in salt was quite outstanding.


26 July 2019   - Verified Diner
Food & Drink 2.5
Service 3
Atmosphere 4
Value 2.5
Good start, but what has happened?

I had always wanted to visit Petersham Nurseries, and although Spring was under my radar for quite some time, the chance discovery came last year.  It immediately became one of my favourite London eating places for many months.

I applauded the style and found food fresh, light and just my kind! Chef didn’t shy away from being bold with fresh herbs either (I grow and consume tons.) I recall a particularly good spicy quail dish accompanied by a sweet potato and rosemary mash which pleased the diners on our table. The room is grand, one of the most beautiful and tastefully decorated, flooded with natural light.

Our first experience was very good, second and third likewise, with the proviso that we had been waiting to sample a great bottle of wine. We took friends there and weren’t disappointed, again, except for the wine. Even a burgundy circa’ £85 was somewhat lacking, although I know to get a great burgundy can invariably be very difficult unless you 'in the know' or are prepared to spend £mega, but it did match the food very well.

On the fourth or so visit, I was astounded.
What had happened?
Was chef having an off day?
Was the kitchen under-manned?
Was it just lazy cooking?
Asparagus starter - I ended up with a serious mouthful of grit with the first forkful, so gingerly continued to find that the first spear must have been the one that dodged the washing process. Next came a main which looked as though it had been stewing for days not hours. A piece of roasted fish with a clump of the slushiest celery, which had been unceremoniously dumped from the remains of a stockpot, or so it seemed. Texture aside, I wouldn’t have minded had it been wonderfully flavoursome, but it really was not. I didn't send it back but at the end I did express great disappointment and further commented that my DH’s meal wasn’t up to scratch either.

Staff showed indifference without even an offer of a coffee as an attempt to redress the balance. I cannot be sure whether this restaurant is now on the way down or not, but the lack of concern has made me very reluctant to return. Maybe Skye has taken on too much with her other businesses - Heckfield Place may have been on my destination list, but now I am not so sure. I think I must wait for the reviews to start rolling in before venturing to Hampshire.

Peter G

26 July 2019  
Gorgeous dining room in Somerset House with excellent contemporary food & service to match.

David U

26 July 2019  
Wonderfully fresh and beautifully cooked food. Homemade lemoncello delicious.

Nicki P

02 July 2019  
Private dining room is beautiful, as is the main restaurant.

Michelle M

28 June 2019  
Love the quality and the taste of the food . Really imaginative with well proportioned sizes. Beautiful Dinning room.


27 June 2018  
Beautiful attention to detail so that all elements add the whole. The decor helps one taste the food. This whollistic approach applies to all elements from the food to service and give the restaurant a life of its own. I also especially love the uniforms.

Timothy H

27 June 2018  
Food you want to eat but is also interesting, well sourced, environmentally aware and in on of London's finest dining rooms.

Rachel M

27 June 2018  
Food ethos design.
Book a table

Call Spring to make a booking on:

020 3011 0115 020 3011 0115

Visit their website

Sorry, you cannot spend SquareMeal vouchers here yet.

Other restaurants we like near Spring

Check availability