Skye Gyngell has announced she will launch TABLE, a community eating house in collaboration with Photo London at Somerset House, from 17-21 May.
The installation will showcase the new ‘Scratch Menu’, a 3-course, £20 set menu designed to combat food waste, which is now being served at her restaurant Spring.
Called ‘Scratch Menu’, the name is derived from Skye’s native Australia and the expression “Scratch Tea”, where one would delve into the fridge to produce something delicious from scraps that would have otherwise gone to waste.
The dishes on the menu at TABLE will be crafted using seasonal scraps from Spring’s a la carte menu and ingredient donations from a select group of farmers, producers and chefs who share Skye’s philosophy, including Fern Verrow with whom Skye works with on a daily basis to grow produce for Spring.
May is the most fruitful season and Gyngell vows to create a menu without compromise to taste or flavour, whilst also ensuring that nothing will be wasted – from root to stalk.
Gyngell hopes that TABLE will be a celebration of uniting people from different backgrounds and social means in the simple joy of being able to eat well, together. With this in mind the menu will be priced at the economical price of £20 a head for three courses, discounted to £15 a head for students and OAP’s, to allow fair access to all.
The three course ‘Scratch Menu’ will be available for four days from 17-21 March in collaboration with Photo London, the world class photography fair, hosted in the New Wing of Somerset House adjacent to Spring restaurant. The menu is also currently available daily at Spring as an early evening menu from 5.30pm-6.45pm, daily.