| Westminster, Strand, Victoria

Spring is Skye Gyngell's first solo venture, who had such a big success at Petersham Nurseries. She has set up shop in the "new" wing of Somerset House which hasn't been open to the public for 150 years and serving fair like Grilled langoustine with seaweed butter and Roasted turbot with porcini and bone marrow.

Restaurant details

Somerset House, New Wing, Lancaster Place, London WC2R 1LA
Nearest tube: 
  • Charing Cross
  • Embankment
  • Temple
Telephone number: 020 3011 0115

Opening times: Monday to Saturday 12:00-14:30;18:00-22:30
Sunday 12:00-14:30

Contact restaurant


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Somerset House, New Wing, Lancaster Place, London WC2R 1LA


Critic reviews - total score 6.5 out of 10

Critics' score: 6.5
Marina O'Loughlin Guardian
Reviewed on November 22, 2014
"I unreservedly love three huge, silky-chewy porcini and potato-stuffed ravioli, bathed in butter and draped in huge, wilted sage leaves. We’re about to whinge about the lack of parmesan on top, but one mouthful and we shut up: the interplay between earthiness, salt and fat needs nothing further. This is sublime, uncomplicated perfection." READ REVIEW

Critics' score: 8
Zoe Williams Telegraph
Reviewed on November 14, 2014
"If it were my last meal on earth, I’d prefer one for which I had to engage my teeth; since it wasn’t, I wallowed in the softness of the textures delivering these surprising taste explosions." READ REVIEW

Critics' score: 8
Tracey MacLeod Independent
Reviewed by November 08, 2014
"Female-friendly but not fussy, gracious but not formal, Spring is a restaurant for all seasons. Don't you just love a story with a happy ending?" READ REVIEW

Critics' score: 3
Camilla Long Sunday Times
Reviewed on November 02, 2014
"Her new restaurant, Spring, boasts a sniffy “ingredients-led” menu, which is like saying a perfumerie offers “smells-oriented journeys” or a department store “has things”. What menu isn’t ingredients-led, please?" READ REVIEW

Critics' score: 6
Guy Dimond Time Out
Reviewed on October 22, 2014
"Yet there’s much to commend Spring. It’s good to see fine Italian ingredients and the cuisine’s sometimes sour and bitter flavours being used, not excised." READ REVIEW

Critics' score: 8
Fay Maschler Evening Standard
Reviewed on October 22, 2014
"There is nothing contrived, tricksy or evasive about these dishes, just an innate understanding of what goes with what — and the balls not to push further." READ REVIEW