Spring - Somerset House

The story

Spring - Somerset House: Seasonal Vegetable-Focused Cuisine in London

The vegetable-focused kitchen

Spring in London presents a distinctly vegetable-focused cuisine under Skye Gyngell’s direction. The restaurant opened in 2017 within the historic New Wing of Somerset House, establishing a menu built entirely around seasonal harvests rather than fixed classics. Every plate follows the rhythm of the growing year, which explains why the We’re Smart Green Guide awarded two radishes in 2026 for its commitment to sustainable produce.

Seasonal plates and pairings

Dishes change regularly to match field availability, though certain preparations highlight the kitchen’s precise technique. Raw artichokes appear alongside beef carpaccio with salsa verde and horseradish cream, while early summer brings asparagus dressed in melted fonduta. The bar matches this botanical focus with drinks like the fig leaf negroni, and dessert rotations feature vanilla pots de crème with espresso caramel or simple loganberry ice cream.

The Somerset House setting

The venue occupies the New Wing at Somerset House, providing a calm backdrop for both the set lunch menu and evening service. Guests can book individual tables or reserve private rooms for bespoke gatherings, including wedding breakfasts and corporate functions. Every operation runs through Heckfield Catering, ensuring that the same seasonal sourcing and careful waste management define this vegetable-focused cuisine whether guests dine alone or host a larger party.