When Skye Gyngell opened Spring Restaurant in 2014, she didn’t just open a restaurant—she resurrected a forgotten piece of London’s architectural soul. Housed in a 19th-century drawing room at Somerset House’s New Wing on Lancaster Place, the space had been sealed off from the public for 150 years. Now, it’s where diners sip house-made liqueurs beside restored moldings, surrounded by a garden designed to feel like an indoor oasis. And at the heart of it all? The Salon, a private dining room that’s quietly become one of London’s most sought-after culinary experiences.
A Space Born from Silence
The restoration of Spring’s main dining room wasn’t just about aesthetics—it was an act of historical reclamation. Stuart Forbes Associates, the architectural firm behind the renovation, worked closely with Gyngell to preserve the room’s original plasterwork and oak floors while introducing subtle modern lighting. The result? A space that feels both timeless and intimate. But it was the garden that truly stunned visitors. Jinny Blom Studio was brought in after Gyngell asked them to create something "unusual"—a walled, glass-roofed atrium filled with ferns, olive trees, and trailing ivy, all enclosed to make year-round dining possible. "It’s like dining inside a greenhouse that never sleeps," one regular told Tripadvisor in January 2024.The Salon: Where Privacy Meets Purpose
The Salon, seating up to 36 guests, isn’t just a room—it’s a statement. Unlike typical private dining areas that feel like afterthoughts, The Salon was designed from the ground up as a destination. Its location—nestled within the heart of the main dining room but separated by frosted glass and lush greenery—gives guests the feeling of exclusivity without isolation. The space has hosted birthday dinners, corporate retreats, and even intimate wedding receptions. But its most notable moment came in 2018, when Skye Gyngell was interviewed by The Glossary magazine here, sitting at a long wooden table beneath the atrium’s glass ceiling. "I walked out of Sian Sutherland’s talk on plastic pollution and just… broke," Gyngell told the magazine. "I couldn’t unsee it." Within months, she eradicated every piece of single-use plastic from Spring Restaurant—no takeaway containers, no plastic straws, no wrapped cutlery. That decision, made in early 2018, became a blueprint for sustainable fine dining in London. Today, even the napkins are hand-pressed linen, and the olive oil comes from a family farm in Andalusia that uses zero plastic in bottling.
A Culinary Empire Spanning Two Cities
Gyngell’s influence extends far beyond Somerset House. As Culinary Director at Heckfield Place, a luxury Hampshire hotel, she oversees two distinct dining venues: Marle, the country-house restaurant, and Hearth, the members-only kitchen. Both reflect her philosophy: seasonal, soil-to-table, and deeply personal. The connection isn’t coincidental. Gerald Chan, Heckfield’s owner, is also an investor in Spring—a quiet but significant link between two of Britain’s most thoughtful dining ecosystems. Her journey began in Sydney, then Paris, before landing in London where she cooked for private clients and eventually rose to head chef at Petersham Nurseries, earning a Michelin Star in 2011. That success gave her the confidence to go solo. "I didn’t want to be the chef of a trend," she once said. "I wanted to be the chef of a place that remembers its roots."What’s on the Plate?
Spring’s menu changes daily, dictated by what’s ripe, what’s local, and what feels right. Recent mains have included slow-cooked pork with sage, fennel, and blood orange; sirloin with Jerusalem artichokes and grilled leeks. Desserts? Bitter chocolate pavé with bourbon and rye ice cream, or St Jude cheese drizzled with truffled honey and served on carta di musica. The wine list—over 300 bottles—is curated by a sommelier who visits vineyards personally. Cocktails are made with house-infused spirits: elderflower gin, smoked rosemary vodka, and a lavender-citrus liqueur that’s become a signature. For groups of seven or more, bookings require a direct call to +44 (0)20 3011 0115. Private events in The Salon or the main dining room (which holds up to 116 seated or 150 standing) are handled through [email protected]. The restaurant is closed Sundays, open Monday through Saturday for lunch (12:00 PM–2:30 PM) and dinner (5:30 PM–10:30 PM).
Why This Matters Beyond the Menu
In a city saturated with celebrity chefs and Instagrammable interiors, Spring stands out because it doesn’t perform—it persists. Gyngell’s commitment to sustainability isn’t a marketing tactic; it’s a daily practice. Her team composts 98% of kitchen waste. They source from fewer than 20 suppliers, all within 150 miles. Even the water is filtered on-site, served in reusable glass carafes. This isn’t just fine dining. It’s fine living. And The Salon? It’s not just a room you book—it’s a quiet rebellion against disposable culture, served on handmade ceramics, under a sky you can’t see but can feel.Frequently Asked Questions
How did Skye Gyngell’s experience at Petersham Nurseries shape Spring Restaurant?
Winning a Michelin Star at Petersham Nurseries in 2011 gave Gyngell the credibility and confidence to launch her first solo venture. More importantly, it reinforced her belief in hyper-seasonal, ingredient-driven cooking—a philosophy she carried directly into Spring. The restaurant’s daily-changing menu, reliance on British farmers, and emphasis on texture over garnish all mirror the ethos she refined during her five years at Petersham.
What makes The Salon different from other private dining rooms in London?
Unlike most private spaces that feel like conference rooms with better food, The Salon is an immersive garden atrium enclosed in glass, designed by Jinny Blom Studio to feel like a secret outdoor retreat. It’s not just about seating—it’s about atmosphere. Guests dine beneath real trees and ferns, with natural light filtering through in daylight and soft, layered lighting at night. No other private dining space in central London offers this blend of botanical serenity and architectural heritage.
How did Sian Sutherland’s talk influence Spring Restaurant’s sustainability practices?
After attending a talk by A Plastic Planet founder Sian Sutherland in 2017, Gyngell was so moved by the scale of plastic pollution that she immediately began phasing out all single-use items. By early 2018, Spring became entirely plastic-free—no cling film, no plastic-wrapped cutlery, no disposable containers. Even their takeaway packaging, when offered, uses compostable cellulose. This wasn’t a PR move; it was a personal vow made in The Salon, where she later gave her first interview on the subject.
Can you book The Salon for events outside of lunch or dinner hours?
Yes. While the restaurant operates within standard lunch and dinner hours, private events in The Salon can be scheduled outside those windows with prior arrangement—ideal for morning meetings, afternoon tea gatherings, or evening receptions. The space is available for events from 10:00 AM to 11:30 PM, subject to availability and minimum spend requirements. The restaurant’s team coordinates all logistics, from floral arrangements to custom cocktail menus, ensuring the experience aligns with the event’s tone.
Is Spring Restaurant connected to Heckfield Place beyond shared ownership?
Yes. Beyond Gerald Chan’s investment, Gyngell shares sourcing networks between the two locations. Ingredients like heirloom carrots, wild mushrooms, and organic eggs often come from the same Hampshire farms that supply Heckfield Place. The wine lists overlap by nearly 40%, and staff occasionally rotate between locations for training. It’s a rare example of a culinary brand operating two distinct identities with deep operational synergy.
Why is Somerset House such a significant location for Spring Restaurant?
Somerset House isn’t just a venue—it’s a cultural landmark. The New Wing’s 19th-century architecture, its location between the Thames and Trafalgar Square, and its role as a hub for artists and thinkers make it a perfect home for a restaurant that values history, craft, and quiet beauty. Unlike restaurants in flashy districts like Mayfair, Spring thrives because it’s embedded in a space that encourages contemplation, not consumption. It’s dining as part of a larger artistic experience.
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