Spring Restaurant

At the Australian native Skye Gyngell’s beautiful, light-filled dining room in Somerset House, a daily-changing seasonal menu highlights the best produce available. Gyngell, formerly of Petersham Nurseries, cooks a refreshingly light array of organic and foraged ingredients: wild nettle risotto or grilled rabbit with miso butter. She is also a great champion of minimizing food waste, serving a “Scratch” menu using waste produce such as potato skins and leftover bread.