When the pandemic shuttered restaurants during the first lockdown of March 2020, many chefs were forced to ‘pivot’ their businesses, whether that was creating at-home versions of their signature dishes, or selling their finest produce via grocery boxes. Many also opened up their own online shops, from Ruthie Rogers at the River Café to Skye Gyngell at Spring. Now, the latter is making her online offering a bricks and mortar store, with the Spring Farm Shop set to open in Notting Hill next month.
The Ledbury Street shop will sell a lot of what is currently available online: from the cook-at-home versions of some of Spring’s most beloved dishes, including the nettle tagliolini with wild garlic and walnut sauce, or the poached chicken with sourdough dumplings. There will also be a bakery, a dairy, plus seasonal biodynamic vegetables from Fern Verrow Farm and Heckfield Home Farm (Gyngell is of course chef patron of Heckfield Place, the beloved Hampshire hotel), as well as natural wines chosen by Spring’s sommelier, Monique Ziervogel, and flowers by Kitten Grayson Flowers, who are also designing a floral installation. You can also pick up a coffee while you’re in store, and everything will be boxed up and beautifully presented with VV Rouleaux velvet ribbons, dried flowers and recyclable paper.
Australian-born Gyngell rose to fame at the helm of Petersham Nurseries’ revered kitchen, before opening her own restaurant Spring at Somerset House. Specialising in fresh, local produce, and with a passion for zero food waste (the pickles and jams in store will be made using veg that might have otherwise been thrown away), she’s also cooked on board the Belmond British Pullman train, and has published four cookbooks.
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