Spring

by Skye Gyngell, Andy Sewell (Photographer)

Published to celebrate Skye Gyngell's new restaurant in London, Spring presents a collection of delectable recipes from the menu—beautiful new breads and pasta dishes, exquisite seafood and meat dishes, colorful salads and vegetables, enticing ice creams and desserts, original preserves, and drinks newly fashioned for the restaurant. Spring also provides a fascinating insight into the creation of the restaurant itself, from Skye's first visit to the space at Somerset House, through to the design and development of the site, to the opening of the restaurant, decor, and even staff uniform.

Genres: Cookbooks

224 pages, Hardcover

First published May 14, 2015

About the author

Skye Gyngell is head chef at Petersham Nurseries Café in Richmond, Surrey, and an established food writer, contributing regularly to the Independent on Sunday, Vogue and delicious. Born in Australia, Skye has worked as a chef in Sydney, Paris and London. Since 2004, she has been pivotal in establishing Petersham’s reputation for excellent food and an impressive number of awards. A Year in my Kitchen was named the Guild of Food Writers ‘Cookery Book of the Year’ in 2007 and ‘Best Food Book’ at Le Cordon Bleu World Food Media Awards. The sequel, My Favourite Ingredients, was published in 2008.