![Spring Restaurant](https://twmr.imgix.net/directory/hero/03_Header_large_2880x960_Spring-Restaurant-2.jpg?auto=compress%2Cformat&blur=70&crop=focalpoint&fit=crop&fp-x=0.5&fp-y=0.5&h=67&q=30&w=200&s=37933a602c157bd8c6ee9bce80c002f1)
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.