Author(s): Skye Gyngell

General Cookery

Published to celebrate Skye Gyngell's groundbreaking new restaurant in the heart of London, Spring presents a collection of mouthwatering original recipes from the new restaurant's menu - beautiful breads and pasta dishes, exquisite seafood and meat dishes, colourful salads and vegetables, enticing ice cream and desserts, original preserves and refreshing non-alcoholic drinks.

Crab salad with chilli, pumpkin, curry leaves and lime, Pappardalle with oxtail ragu, Guinea fowl with faro and parsley, Kimchi and Warm chocolate and espresso puddings are just a few of the delectable recipes on offer. But Spring is much more than a collection of new recipes from this talented chef. It also provides a fascinating insight into the creation of the restaurant itself, from Skye's first visit to the space at Somerset House, through the design and development of the site to the opening of the restaurant. She describes how the menu evolved, from the early days testing recipes in her kitchen at home to the opening in October 2014. She also reveals details about the other aspects that give the restaurant its unique character: the decor, art, staff uniforms, table settings etc.

Beautifully illustrated throughout with Andy Sewell's evocative photographs, which capture the essence of Skye's inspirational food as well as the dazzling atmosphere of the restaurant, Spring is set to become a classic.


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Product Information

Following her huge success as head chef at Michelin starred Petersham Nurseries, Skye is opening an exciting new London restaurant at Somerset House in October 2014. Exquisitely designed and with an original menu, 'Spring' is destined to be the hottest new place to eat in London this year. Born in Australia, Skye has worked as a chef in Sydney, Paris and London. In 2004 she became head chef at Petersham Nurseries Cafe in Richmond, Surrey, which soon acquired a reputation for exceptional food in an outstanding setting. It received numerous awards, including Time Out's Best Al Fresco Restaurant Award and Tatler's Most Original Restaurant Award, culminating in a Michelin star in 2011. She left a year later to pursue solo ventures. Skye is an established food writer, having written regularly for Vogue and The Independent on Sunday for several years. Her first cookbook, A Year in my Kitchen, was published by Quadrille in 2006 to notable acclaim. It received several awards,including The Guild of Food Writers Cookery Book of The Year in 2007. A year later, Skye's second book, My Favourite Ingredients, was published, followed by How I Cook in 2010.

General Fields

  • : 9781849495806
  • : Quadrille Publishing Ltd
  • : Quadrille Publishing Ltd
  • : April 2015
  • : 248mm X 187mm
  • : United Kingdom
  • : May 2015
  • : books

Special Fields

  • : Skye Gyngell
  • : Hardback
  • : 1505
  • : 641.5
  • : 224
  • : 100 colour photographs