As much of the world is going digital, the lauded chef Skye Gyngell is opening her first brick-and-mortar Spring-To-Go shop in Notting Hill.
Inside, not detail is spared. Expect a section dedicated to the Spring team’s home cooked meals—featuring the likes of poached chicken with sourdough dumplings and winter greens and trout and prawn fish pie with soft herbs, crème fraiche and citrus. There will also be a freezer displaying signature ice creams like honey and walnut and a baked goods counter where fresh loaves of bread including walnut and raisin and porridge sourdough, iced buns and cakes, such as rich and fruity Barm brack, will be available to purchase alongside coffees, herbal teas and hot chocolates.
In addition, there will be a natural wine selection by Spring’s sommelier, Monique Ziervogel and floral creations by Kitty Grayson to purchase.
You’ve already been offering food delivery from Spring in Somerset House—what made you decide to open a standalone store? I think because we have really enjoyed cooking and creating things in a different way this year—it’s been lovely to cook the kind of food we like to eat at home—which is very different to the way we cook in the restaurant…