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.
