Now that Spring in Somerset House is closed for the lockdown, Skye Gyngell is taking the restaurant on the road, launching in Shoreditch as a farm shop.
Opening on Redchuch Road, Spring to Go will be filled with produce from with Fern Verrow farm in Herefordshire and Heckfield Home Farm (Skye is chef at Heckfield Place too), alongside food from Spring itself.
The Spring bakery sounds fabulous with walnut and raisin loaves and porridge sourdough on offer as well as mince pies (as it is the season), panettone bread and butter pudding, sticky date loaf with butterscotch glaze and a white chocolate and rosemary nougat.
As for the restaurant meal side of things, they'll be available to collect and will change daily. One of the planned dishes will be a gratin of sweet potato with red cabbage or borlotti beans with tomatoes, anchovy, garlic and sage. They'll also have fresh pasta, home-made sauces and their own cordials and jams too.
If you fancy swinging by for a hot drink the counter will be selling takeaway hot chocolate with a ginger caramel cream, coffees, Fern Verrow verbena tea alongside pastries and buns. And there will also be an interesting wine section too, with Spring's sommelier Monique Ziervogel on hand at the shop to help you pick the perfect bottle.
More about Spring to Go
Where is it? 33 Redchurch St, Shoreditch, London E2 7JB
When does it open? Mid November 2020
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