Published 7 April 2021
by Harriet Prior
It hasn’t been a quiet year for Skye Gyngell. The chef has continued to bring new projects to life during the past 12 months, launching “Spring in Summer” in the courtyard of Somerset House and more recently teaming up with Heckfield Place to take Marle outside onto the hotel’s Italian Terrace.
Now Gyngell will open the doors to the first ever shop version of her restaurant Spring. Located on Ledbury Road in Notting Hill the shop, which will open in May, hopes to follow the success of online platform Spring To Go, which launched a year ago.
The shop will be in collaboration with sustainable florist Kitten Grayson Flowers, and there will be produce from both Fern Verrow farm in Herefordshire and Heckfield Home Farm in Hampshire. There are also meals and baked goods from the Spring team – made with excess produce – a natural wine shop curated by the restaurant’s sommelier and a coffee counter – plus Spring will sell everything you’d expect in a good farm shop (think olive oils, jams, pickles, and ice creams).
Consistent with the chef’s sustainable ethos, Spring will celebrate biodynamic and sustainable produce. “It is imperative to embrace the values of organic, regenerative and community supported agriculture, in order to nourish both families and the planet,” says Gyngell. “It is for this very reason I am so excited to bring the latest iteration of Spring.”
Alongside the produce, expect the interiors to be impressive, too. A large table with seasonal vegetables will be the centrepiece, underneath an everlasting flower installation.