SPRING-TO-GO TO THROW A FINAL CELEBRATION

On Saturday 16th April, Spring-To-Go on Ledbury Road, Notting Hill, will throw one last hurrah, welcoming guests to join them for an all day celebration; complete with tastings, abundant produce, flowers and Easter goods, before they close the doors to the much-loved pop-up for the final time.

Skye Gyngell and her team will be hosting tastings and giving away treats from 8am – 5pm. In the morning mini Yoghurt, granola and rhubarb compote potswill be handed around to visitors, along with iced buns, ice creams, Heckfield cheese with homemade chutney and cordials, as the day progresses.

Pick up beautifully crafted Easter classics made by Skye Gyngell and her talented team at Spring (Somerset House), such as Sourdough hot cross buns, studded with candied citrus and enriched with the juice and zest from a whole orange, and Skye’s signature Simnel cake – the perfect teatime treat. Coffees and teas from the counter can be purchased too, and enjoyed on either one of Spring To Go’s benches in the sun or whilst browsing.

Freshly churned butter, unhomogenised sweet and wholesome milk and cream will be available to take home and as samples, produced by Heckfield Home Farm’s single herd of Guernsey cows; along with loaves of bread such as Seeded rye and Porridge sourdough, straight from the oven; and jams, pickles and preserves. Vibrant biodynamic fruit and vegetables from Heckfield Home Farm and Fern Verrow Farm will be laid out in eye-catching displays and there will be bountiful Kitten Grayson flowers wraps and planted pots of seasonal flowers, think Daffodils, Tulips and Hyacinths.

Along with the pop-up, the occasion will mark the closure of Spring-To-Go’s online iteration. Born out of lockdown to keep the farms, which are in sole partnership with Skye, in business, the return of bustling London life means Spring will be open for more days a week come April and all produce will, once more, be directly delivered to the restaurant.

In the reception of Spring restaurant, an array of jarred products will still be available, think Rhubarb and vanilla jam, Rosehip and apple crab jelly and Red wine figs; as well as a charming Wildsmith Skin stand, packed full of their natural products made on the Heckfield estate. Beyond London it will also be possible to return directly to the source of where these biodynamic vegetables and fruit are harvested, with produce sales beginning again at Heckfield Home farm from Saturday 4th June and running on the first and third Saturday of every month. Combine a trip to the farm with lunch at either Marle or Hearth at Heckfield Place – the hotel’s two strictly seasonal, elegant restaurants, overseen by Skye Gyngell.

Please contact Lois for further information on l.brown@gemmabellandcompany.com.