Spring Garden is a haven away from the everyday, nestled in the heart of the world’s most renowned flower show.
Explore our gardens and discover food and drink served straight from the earth, with the minimum of disruption to the natural world.
A true partnership between Head Chef Skye Gyngell, of Spring, Heckfield Place & formerly Petersham Nurseries, and AP&Co, join us to reconnect, unwind and rediscover a living place that celebrates the slow and simple.
At Spring Garden, we believe food and drink is at its best when it’s responsibly and locally grown and prepared with joy. Simple, seasonal ingredients are served lovingly and at the peak of their freshness.
From farm to table, we work with local producers and ensure every dish’s provenance and make sure everything we serve is purposeful, produce driven and centred around a sense of place.
From the excitement of the RHS Chelsea Flower Show, enter an abundant garden filled with herbs and vegetables and bring your culinary journey to life.
Available for only one week of the year, our chalets and experiences marry together the natural world and London’s fine dining scene.
Join us in our private chalets to bring together your team for an exclusive corporate hospitality experience.
Reconnect and unwind in a space all your own, away from the noise of the crowds but still in the heart of the action.
Our unique dining experiences are perfect for those looking to celebrate with friends and family or elevate a personal celebration.
Join us for a private table in one of our chalets to discover a living place that celebrates the slow and simple.
Originally from Australia, Skye Gyngell is now one of Britain’s most respected and acclaimed chefs. After initially training in Sydney and then Paris, Skye moved to London to work at The French House and with a number of high-profile private clients before taking on the role of head chef at Petersham Nurseries.
It was at Petersham that Skye became renowned for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her.
Spring opened in London in 2014 as Skye Gyngell’s first solo venture. The restaurant brings Skye’s acclaimed ingredient-led cooking to the New Wing of Somerset House, the renowned arts and cultural centre in the heart of the West End.
Since opening the doors to Spring at Somerset House, Skye has won the respect of critics and diners alike for the simple, seasonal, ingredient-led food that comprises the menu.
With over 40 years’ in the industry, AP&Co. continue to be leaders in luxury event catering with a modern heritage take on food and styling.
Their talented, creative, and enthusiastic team works to bring all the elements of an event together. From inventive, bespoke menus created by Culinary Director Jamie Holme, to hand selected wines to stylish presentation and impeccable staffing and logistics, their aim is to excite and enchant to create the most memorable occasion.
AP&Co has a vast wealth of experience , and continues to be at the forefront of the events industry, pushing the boundaries of food and event design.
The Spring Garden is operated by AP&Co. and is part of the Eventist Group Ltd.
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