At Spring Garden, we serve food and drink straight from the earth, with the minimum of disruption to the natural world. Simple, seasonal ingredients are prepared 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.
Spring Garden is committed to supporting suppliers, farmers, growers, fishermen and butchers who embrace sustainable practices, with a particular emphasis on those endeavouring to recover heritage varieties and breeds.
We’ve partnered with Skye Gyngell to offer her signature style of heartfelt, wholesome, produce driven cooking in an unparalleled setting. The aim of all our menus is to serve seasonal, local, organic and traceable ingredients at the height of their season and in their most delicious form.
Join us from morning to evening to discover food which marries together the natural world and London’s fine dining scene.
Created using housemade liquors, tinctures and infusions, our unique cocktails and sodas reflect the spirit of growth and renewal found throughout Spring Garden.
By crafting our own ingredients we can ensure that each element is served at the peak of its flavour and ripeness.
Unwind and indulge at our Garden Bar.
Salt baked beetroots with Creme Fraiche, soft herbs and blackcurrant
Spring nettle risotto
River Test Trout with red wine lentils, lemon mayonnaise and green sauce
Honey custard tart with gooseberries and elderflower
A selection of warm buttermilk and fruit scones with Heckfield Home Farm single herb Guernsey cream & a selection of jams.
Meringues with Sicilian passionfruit curd and Guernsey cream
Ginger cake with lemon curd
Coconut chiffon cake with gariguette strawberries
A selection of little milk buns:
Cucumber & poppyseed
Glazed ham and mustard butter
Wye valley smoked salmon on rye with horseradish cream and chickweed
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