Spring, a restaurant by Australian chef, Skye Gyngell, in London’s Somerset House, has impressive sustainability credentials. It's known for a menu full of sustainable and seasonal fare, and since 2018, it's been operating completely single-use plastic free.
What we love
A beautiful restaurant in one of London's most awe-inspiring locations tackling some of the food industry's biggest challenges – packaging and food waste. Having already started down the road of eradicating plastic straws, packaging and containers from the restaurant, Skye's also tackling the issue of food waste.
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