Spring-To-Go transforms your kitchen into a high-end restaurant

New outlet Spring-To-Go in Notting Hill, London, offers the acclaimed comfort food dishes of Skye Gyngell’s Spring restaurant for easy preparation at home

Produce table filled with fresh fruit and vegetables at Spring-To-Go in Notting Hill, London
(Image credit: press)

Nothing quite beats a home-cooked meal, but after many months of lockdown-imposed home cooking, the impulse to whip up something in the kitchen might be waning. Happily for London residents, the newly opened Spring-To-Go offers the perfect middle ground between the pleasures of eating at home with the ease of eating out.

Plates and bowls of food, glasses and cutlery laid out on a table at Spring-To-Go in Notting Hill, London

(Image credit: press)

Spring-To-Go is the portable iteration of the famed Spring restaurant in London’s Somerset House. Like its sibling, Spring-To-Go will offer primarily Italianate British-influenced dishes made from locally sourced ingredients. Think polenta-crumbled buttermilk chicken breast with aioli; poached chicken with sourdough dumplings and winter greens; and trout and prawn fish pie with soft herbs, crème fraiche and citrus. 

Prior to opening Spring, its founder Skye Gyngell was best-known for winning a Michelin star at the Petersham Nurseries Café, where she honed her ability to make exceptional food with ingredients that were ethically sourced and left as little waste as possible.

Wooden shelves with jars of preserves at Spring-To-Go in Notting Hill, London

(Image credit: press)

‘It is imperative to choose to embrace the values of organic, regenerative and community-supported agriculture, in order to nourish both families and the planet,’ says Gyngell. ‘It is for this very reason I am so excited to bring [to London] the latest iteration of Spring.’ 

As well as pre-cooked meals, Spring-To-Go will offer a selection of seasonal produce. A large farm table in the centre of the shop will be laden with vegetables with seasonal biodynamic vegetables, while shelfs will be lined with olive oils, preserves, and dairy products from the biodynamic Heckfield Home Farm (including unhomogenised milk and brand new Heckfield cheese).

Multi-layer produce display filled with fresh fruit and vegetables at Spring-To-Go in Notting Hill, London

(Image credit: press)

There will also be a natural wine selection by Spring’s sommelier, Monique Ziervogel, and floral creations by Kitten Grayson Flowers, which creates whimsical bouquets while placing an emphasis on biodynamic growing and the importance of soil health. 

A number of British restaurants have been adjusting their output to meet the needs of the times (St John’s picnic baskets are just one example) and this new iteration of Spring is a welcomed addition to the group, further proof that, no matter the obstacles, London restaurants will continue to keep innovating and surviving.




66-68 Ledbury Road
W11 2AJ


Writer and Wallpaper* Contributing Editor

Mary Cleary is a writer based in London and New York. Previously beauty & grooming editor at Wallpaper*, she is now a contributing editor, alongside writing for various publications on all aspects of culture.