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A celebration of seasonal produce at Somerset House

The 19th century drawing room of Somerset House celebrated its first opening to the public in over 150 years in 2014, when Australian Michelin-starred chef Skye Gyngell opened her warm and welcoming restaurant Spring. Collecting culinary inspiration while shopping at the Marylebone farmers’ market, Skye Gyngell has crafted a menu that features daily lunch and dinner specials showcasing the best of seasonal produce. The 100-cover dining area is flooded with natural light, featuring large windows, tall ceilings and an atrium garden surrounded by olive trees at its centre. Dishes such as wild sea bass with porcini, scallops with green tomatoes and fig galette with roasted fig leaf ice cream showcase not only elegance but also the chef’s heartfelt cooking.


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