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.
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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.
read more
