Spring Restaurant
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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.

How Spring Restaurant contributes to the circular economy...


Spring Restaurant makes it easy to rethink by providing new opportunities to change how you consume.

Find out more about the 5Rs.

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