Experiencing the serene and calm environment of ‘Spring’ restaurant in Somerset House, London, is like a breath of mountain air in contrast to the busy street (The Strand) just outside. The pure light and white tones are like the Greek sun in comparison to a grey London day. This is not just the feel of the restaurant, but as Skye Gyngell walks in, I realise that this look and feel is a true reflection of the head chef herself. Skye is Australian, trained in France and has previously worked as the food editor for Vogue. She is also known for getting a Michelin star at her previous restaurant Petersham Nurseries. All previous experiences have now come together it the perfect harmony which is Spring Restaurant.
Oh - and to make it a little bit more perfect, it also prides itself in being a plastic free restaurant. (That is, all apart from the bin bags, which there is no current alternative for.)
Shot for The Observer Magazine
