Thanks to lockdown, it feels like we skipped over spring this year and weren’t able to make the most of the sunshine from March to May. However, talented chef Skye Gyngell is giving us the chance to make up for lost time with the launch of her new concept “Spring in Summer.”
The chef, known for her commitment to tackling environmental issues head on at her restaurant Spring, was awarded the AYALA SquareMeal female chef of the year award in 2019. Now, showcasing her creativity once more, Gyngell is launching a pale pink shipping container in the courtyard of Somerset House, serving ice cream and other treats for the summer. Having recently reopened, Somerset House is a working arts centre set in a historic London courtyard.
Using seasonal ingredients, Spring in Summer will serve sweet treats including ice cream, with flavours such as Damson and lemon and josteberry , alongside granitas with whipped Heckfield Home Farm cream. An ‘Aussie style’ iced chocolate is also on offer, made with organic milk, vanilla ice cream, chocolate sauce and toasted almonds.
Savoury options include three cheese toastie with sage butter, whole earth crunchy peanut butter with raspberry jam and a prosciutto with motgomery cheddar toastie – all made with Spring’s homemade sourdough and brioche buns.
Spring in Summer will be open Thursday to Sunday from 12pm to 6pm until September, so visit soon if you don’t want to miss out.
For more information, visit Gyngell’s Instagram page here
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