Skye Gyngell’s Spring announces an exclusive day-long Scratch Menu for Christmas
Spring, Skye Gyngell’s restaurant located in the new wing of Somerset House, has announced it will serve a festive Scratch menu on the restaurant’s final day of service before Christmas.
On Saturday, December 22nd Spring’s Scratch menu, an anti-food waste menu designed by Skye Gyngell nearly two years ago, will for the first time be available all day instead of only during the usual pre-theatre 5:30-6:30pm slot. Served from midday until 10pm, the festive Scratch menu will still make use of food that would normally go to waste in the restaurant, but this time on a larger scale, with Skye and the chefs using this opportunity to make use of any remaining produce in the kitchens before the Christmas break.
Unlike the Scratch menu served daily, this one-off menu will offer guests two options for each course with vegetarian alternatives for starter and mains. Scratch dishes in the past have included pasta off-cuts reinvented into ‘Pappardelle with Bottarga’ and ‘Burrata, beetroot and their tops’, demonstrating root-to-stem use of the restaurant’s vegetables from biodynamic Hereford farm Vern Ferrow. The menu will also include a glass of seasonal bellini or seasonal fresh juice for guests to toast the start of Christmas.
The festive Scratch menu, priced at £30 (with a fresh juice) or £35 (with a glass of seasonal bellini) for three courses, is perfect way for guests to celebrate the start of Christmas while also aiding the restaurant in reducing its food waste.
Spring’s festive Scratch menu will be available from 12pm-10pm on 22nd December. Guests can book online at http://www.springrestaurant.co.uk/.