NEW AT SPRING RESTAURANT, SOMERSET HOUSE: INNOVATIVE 'SCRATCH MENU', AIMING TO COMBAT FOOD WASTE
Respected and acclaimed Australian chef, Skye Gyngell, has launched the ‘Scratch Menu’, an innovative 3-course, £20 set menu designed to combat food waste, served at her restaurant Spring daily as a pre-theatre menu from 5.30pm until 6.45pm.
After initially training in Sydney and then Paris, Skye moved to London to work at The French House and with a number of high-profile private clients before taking on the role of head chef at Petersham Nurseries. It was at Petersham that Skye became renowned for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her.
‘Scratch Menu’, is derived from Skye’s native Australia and the expression “Scratch Tea”, where one would delve into the fridge to produce something delicious from scraps that would have otherwise gone to waste.
The New Menu
- Will promote the use of parts or scraps from perfectly delicious ingredients that are often thrown away.
- Not only does this reduce waste of carefully sourced ingredients used at the restaurant sourced from the UK’s finest producers and farmers.
- This makes sense economically for the restaurant which then results in a very reasonably priced menu for guests.
- The three course ‘Scratch Menu’ will be available every Monday to Saturday at Spring restaurant from 5.30pm until 6.45pm.
- It will also be showcased at TABLE for four days from 17-21st in collaboration with Photo London, the world class photography fair, hosted in the New Wing of Somerset House adjacent to Spring restaurant.
Reservations can be made in advance by calling the Spring reservations team on 020 3011 0115 or emailing firstname.lastname@example.org.