Skye Gyngell, one of London’s foremost chefs, is celebrating 10 years of her restaurant Spring at Somerset House and to mark the occasion, is expanding her Scratch menu with a collaborative series of lunches with three new chefs.
Throughout the autumn, Gyngell will welcome three guest chefs for these collaboration lunches, with each chef creating a three-course menu from produce and ingredients that would otherwise go to waste. Each menu will be priced at £30.
Beginning the series in September, Gyngell will team up with chef and author Ravneet Gill, known for her skills in the pastry kitchen and as a host of Junior Bake Off, before welcoming the cookbook author and food influencer Julius Roberts in October.
Closing out the series in November, author and sustainability advocate Melissa Hemsley will be the final chef to join Gyngell in the Spring kitchen.
The Scratch menu was first launched in 2017 as an affordable three-course offering to utilise waste ingredients and off-cuts which would usually be chucked out.
The pioneering menu helped to cultivate an attitude of zero-waste within the restaurant and, seven years on, has become the goal of many London kitchens.
On the series, and the restaurant reaching this landmark anniversary, Gyngell noted: “I am thrilled to collaborate with these three incredible chefs to celebrate Spring's 10th anniversary.
“These partnerships are a perfect way to showcase our shared passion for sustainable, seasonal cooking and to create memorable experiences for our guests. It's a wonderful opportunity to reflect on our journey and look forward to the future with renewed inspiration and creativity.”
Gyngell first rose to prominence at London’s famous Petersham Nurseries Café, where she garnered acclaim including a Michelin star, for her innovative and elegant approach to cooking.
