Set in the tranquil haven of Somerset House, out of the chaos of London’s The Strand, you will find Spring. Blossoming within the walls of this historic building, Spring’s dining experience is a truly beautiful one, with great food produced from a kitchen environmentally aware on so many levels. Following the success of Chef Skye Gyngell’s Scratch Menu launched in November 2016, an innovative 3-course menu (£20 per head) designed to combat food waste, it has announced its initiative to reduce plastic in 2018, becoming completely plastic free by the end of the year. Working closely with Sian Sutherland, who is advising the team at Spring, Skye eliminated plastic straws in November of last year and will look this month into bio-degradable clingfilm alternatives. Next steps will be eradicating the use of plastic containers in the restaurant, and other single use plastics, with the aim to be one of London’s first plastic free restaurants by 2019. Skye felt so inspired by Sian, inspiring her to 'do something as a restaurant to reduce this footprint for future generations’.

SPRING

Words by Jade McSorley