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On Saturday 18th December, Skye Gyngell will throw an all-day long “Scratch menu” takeover, emptying the fridge and pantry to make use of the leftover produce at Spring (Somerset House) on the restaurant’s final day of service.

Usually only available early evening, Skye’s festive edition of her anti-food waste menu "Scratch" will be served from 3pm until late. “Scratch” has become a much-loved element of Spring over the years, making use of ingredients that would normally be thrown away, and a key part of Skye’s pioneering attitude toward sustainability in the hospitality industry.

This one-off three course menu will only be revealed on the day – once Skye and the talented team at Spring have confirmed what ingredients have been overlooked – but past dishes have included starters such as Roasted Jerusalem artichoke soup with brown butter chestnuts and shredded cauliflower leaves, followed by pasta off-cuts reinvented into Tortellini with girolles

and sage.

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