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Published to celebrate Skye Gyngell's new restaurant in London, Spring presents a collection of delectable recipes from the menu—beautiful new breads and pasta dishes, exquisite seafood and meat dishes, colorful salads and vegetables, enticing ice creams and desserts, original preserves, and drinks newly fashioned for the restaurant. Spring also provides a fascinating insight into the creation of the restaurant itself, from Skye's first visit to the space at Somerset House, through to the design and development of the site, to the opening of the restaurant, decor, and even staff uniform.
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Skye Gyngell Born in Australia, Skye Gyngell has worked as a chef in Sydney, Paris, and London, where she trained with the likes of Anne Willan. In 2004 she became head chef at Petersham Nurseries Café in Richmond, Surrey, which soon acquired a reputation for exceptional food and was awarded a Michelin star in 2011. Skye is an established food writer, having written regularly for Vogue and the Independent on Sunday for several years. This is her fourth book.
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