Last year, we reported that chef and restaurateur Skye Gyngell was due to open another version of her Spring restaurant in the shape of a shop in Shoreditch. While that didn't come to fruition in the end, the shop is still going ahead, but this time in Notting Hill.
It's taking over what once used to be Dorothee Schumacher, and will feature much of what's already on sale in the restaurant's lockdown online store. So there will be the range of home-cooked meals that's made by the Spring restaurant team which have included poached chicken with sourdough dumplings and winter greens as well as Spring nettle tagliolini with wild garlic and walnut sauce as well as their ice creams. They'll also have a baked goods section, including walnut and raisin or porridge sourdough plus cakes and more.
Spring’s sommelier, Monique Ziervogel will be curating the shop's natural wine section.
Seasonal biodynamic vegetables will be on offer from Fern Verrow farm in Herefordshire and Heckfield Home Farm in Hampshire as well as flowers from Kitten Grayson Flowers. The latter are also creating an installation for the shop, which is being designed by Skye's sister Briony Fitzgerald.
More about Spring farm shop
Where is it? 66-68 Ledbury Road, London W11 2AJ
When does it open? Early May 2021
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