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Flaky almond tart with Gariguette strawberry sorbet and green almonds — new to our à la carte menu.

Available this week in our à la cart menu

On Earth Day, we pause to recognise all that the earth gives us. The soil beneath our feet, the changing seasons, the abundance of the land, and the quiet rhythms of the natural world that guide so much of what we do. Across Heckfield, Wildsmith, Home Farm and Spring, our shared connection to nature continues to shape the way we grow, create, cook and care...

On Earth Day, we pause to recognise all that the earth gives us. The soil beneath our feet, the changing seasons, the abundance of the land, and the quiet rhythms of the natural world that guide so much of what we do. Across Heckfield, Wildsmith, Home Farm and Spring, our shared connection to nature continues to shape the way we grow, create, cook and care...

On Earth Day, we pause to recognise all that the earth gives us. The soil beneath our feet, the changing seasons, the abundance of the land, and the quiet rhythms of the natural world that guide so much of what we do. Across Heckfield, Wildsmith, Home Farm and Spring, our shared connection to nature continues to shape the way we grow, create, cook and care...

On Earth Day, we pause to recognise all that the earth gives us. The soil beneath our feet, the changing seasons, the abundance of the land, and the quiet rhythms of the natural world that guide so much of what we do. Across Heckfield, Wildsmith, Home Farm and Spring, our shared connection to nature continues to shape the way we grow, create, cook and care...

On Earth Day, we pause to recognise all that the earth gives us. The soil beneath our feet, the changing seasons, the abundance of the land, and the quiet rhythms of the natural world that guide so much of what we do. Across Heckfield, Wildsmith, Home Farm and Spring, our shared connection to nature continues to shape the way we grow, create, cook and care...

On Earth Day, we pause to recognise all that the earth gives us. The soil beneath our feet, the changing seasons, the abundance of the land, and the quiet rhythms of the natural world that guide so much of what we do. Across Heckfield, Wildsmith, Home Farm and Spring, our shared connection to nature continues to shape the way we grow, create, cook and care...

On Earth Day, we pause to recognise all that the earth gives us. The soil beneath our feet, the changing seasons, the abundance of the land, and the quiet rhythms of the natural world that guide so much of what we do. Across Heckfield, Wildsmith, Home Farm and Spring, our shared connection to nature continues to shape the way we grow, create, cook and care...

On Earth Day, we pause to recognise all that the earth gives us. The soil beneath our feet, the changing seasons, the abundance of the land, and the quiet rhythms of the natural world that guide so much of what we do. Across Heckfield, Wildsmith, Home Farm and Spring, our shared connection to nature continues to shape the way we grow, create, cook and care...

New this week on our à la carte

Mint stracciatella and coffee ice creams, Gariguette strawberry sorbet, bitter chocolate tart with vin d’orange sabayon, sweet cicely set cream with poached nespole and green almonds, and ewe’s milk yoghurt semifreddo with Alphonso mango and honeyed walnuts

A few new favourites for the season ahead! Bookings via the link in bio #SpringDesserts

New this week on our à la carte

Mint stracciatella and coffee ice creams, Gariguette strawberry sorbet, bitter chocolate tart with vin d’orange sabayon, sweet cicely set cream with poached nespole and green almonds, and ewe’s milk yoghurt semifreddo with Alphonso mango and honeyed walnuts

A few new favourites for the season ahead! Bookings via the link in bio #SpringDesserts

New this week on our à la carte

Mint stracciatella and coffee ice creams, Gariguette strawberry sorbet, bitter chocolate tart with vin d’orange sabayon, sweet cicely set cream with poached nespole and green almonds, and ewe’s milk yoghurt semifreddo with Alphonso mango and honeyed walnuts

A few new favourites for the season ahead! Bookings via the link in bio #SpringDesserts

New this week on our à la carte

Mint stracciatella and coffee ice creams, Gariguette strawberry sorbet, bitter chocolate tart with vin d’orange sabayon, sweet cicely set cream with poached nespole and green almonds, and ewe’s milk yoghurt semifreddo with Alphonso mango and honeyed walnuts

A few new favourites for the season ahead! Bookings via the link in bio #SpringDesserts

New this week on our à la carte

Mint stracciatella and coffee ice creams, Gariguette strawberry sorbet, bitter chocolate tart with vin d’orange sabayon, sweet cicely set cream with poached nespole and green almonds, and ewe’s milk yoghurt semifreddo with Alphonso mango and honeyed walnuts

A few new favourites for the season ahead! Bookings via the link in bio #SpringDesserts

A glimpse of breakfast at Spring, offered exclusively for private events. For enquiries, please contact events@springrestaurant.co.uk 🌿

A glimpse of breakfast at Spring, offered exclusively for private events. For enquiries, please contact events@springrestaurant.co.uk 🌿

A glimpse of breakfast at Spring, offered exclusively for private events. For enquiries, please contact events@springrestaurant.co.uk 🌿

With our debut Shared Table with Margot Henderson just a few weeks away, the series begins to take shape, with more gatherings already on the horizon.

A series of suppers shaped by collaboration, The Shared Table welcomes guest chefs to Hearth, Home Farm and Spring — each bringing their own perspective, while remaining grounded in a shared respect for ingredient-led cooking and the rhythm of the land.

In June, Ballymaloe arrives with a cooking philosophy long rooted in seasonality and craft, where simple ingredients are given the space to speak for themselves.

July sees Sarah Johnson and Lloyd Morse come together in the kitchen — a meeting of thoughtful, expressive cooking, shaped by experience and a close connection to producers and place.

In October, amid the richness of harvest and the first cooler evenings, Thomasina Miers joins us, her vibrant, generous cooking cutting through the season with warmth and zest.

Bookings for each dinner open first to resident guests, with any remaining places released one month ahead.

No two Shared Tables are the same, yet each returns to what matters — ingredient-led cooking, long tables, and time given over to gathering.

With our debut Shared Table with Margot Henderson just a few weeks away, the series begins to take shape, with more gatherings already on the horizon.

A series of suppers shaped by collaboration, The Shared Table welcomes guest chefs to Hearth, Home Farm and Spring — each bringing their own perspective, while remaining grounded in a shared respect for ingredient-led cooking and the rhythm of the land.

In June, Ballymaloe arrives with a cooking philosophy long rooted in seasonality and craft, where simple ingredients are given the space to speak for themselves.

July sees Sarah Johnson and Lloyd Morse come together in the kitchen — a meeting of thoughtful, expressive cooking, shaped by experience and a close connection to producers and place.

In October, amid the richness of harvest and the first cooler evenings, Thomasina Miers joins us, her vibrant, generous cooking cutting through the season with warmth and zest.

Bookings for each dinner open first to resident guests, with any remaining places released one month ahead.

No two Shared Tables are the same, yet each returns to what matters — ingredient-led cooking, long tables, and time given over to gathering.

With our debut Shared Table with Margot Henderson just a few weeks away, the series begins to take shape, with more gatherings already on the horizon.

A series of suppers shaped by collaboration, The Shared Table welcomes guest chefs to Hearth, Home Farm and Spring — each bringing their own perspective, while remaining grounded in a shared respect for ingredient-led cooking and the rhythm of the land.

In June, Ballymaloe arrives with a cooking philosophy long rooted in seasonality and craft, where simple ingredients are given the space to speak for themselves.

July sees Sarah Johnson and Lloyd Morse come together in the kitchen — a meeting of thoughtful, expressive cooking, shaped by experience and a close connection to producers and place.

In October, amid the richness of harvest and the first cooler evenings, Thomasina Miers joins us, her vibrant, generous cooking cutting through the season with warmth and zest.

Bookings for each dinner open first to resident guests, with any remaining places released one month ahead.

No two Shared Tables are the same, yet each returns to what matters — ingredient-led cooking, long tables, and time given over to gathering.

With our debut Shared Table with Margot Henderson just a few weeks away, the series begins to take shape, with more gatherings already on the horizon.

A series of suppers shaped by collaboration, The Shared Table welcomes guest chefs to Hearth, Home Farm and Spring — each bringing their own perspective, while remaining grounded in a shared respect for ingredient-led cooking and the rhythm of the land.

In June, Ballymaloe arrives with a cooking philosophy long rooted in seasonality and craft, where simple ingredients are given the space to speak for themselves.

July sees Sarah Johnson and Lloyd Morse come together in the kitchen — a meeting of thoughtful, expressive cooking, shaped by experience and a close connection to producers and place.

In October, amid the richness of harvest and the first cooler evenings, Thomasina Miers joins us, her vibrant, generous cooking cutting through the season with warmth and zest.

Bookings for each dinner open first to resident guests, with any remaining places released one month ahead.

No two Shared Tables are the same, yet each returns to what matters — ingredient-led cooking, long tables, and time given over to gathering.

With our debut Shared Table with Margot Henderson just a few weeks away, the series begins to take shape, with more gatherings already on the horizon.

A series of suppers shaped by collaboration, The Shared Table welcomes guest chefs to Hearth, Home Farm and Spring — each bringing their own perspective, while remaining grounded in a shared respect for ingredient-led cooking and the rhythm of the land.

In June, Ballymaloe arrives with a cooking philosophy long rooted in seasonality and craft, where simple ingredients are given the space to speak for themselves.

July sees Sarah Johnson and Lloyd Morse come together in the kitchen — a meeting of thoughtful, expressive cooking, shaped by experience and a close connection to producers and place.

In October, amid the richness of harvest and the first cooler evenings, Thomasina Miers joins us, her vibrant, generous cooking cutting through the season with warmth and zest.

Bookings for each dinner open first to resident guests, with any remaining places released one month ahead.

No two Shared Tables are the same, yet each returns to what matters — ingredient-led cooking, long tables, and time given over to gathering.

With our debut Shared Table with Margot Henderson just a few weeks away, the series begins to take shape, with more gatherings already on the horizon.

A series of suppers shaped by collaboration, The Shared Table welcomes guest chefs to Hearth, Home Farm and Spring — each bringing their own perspective, while remaining grounded in a shared respect for ingredient-led cooking and the rhythm of the land.

In June, Ballymaloe arrives with a cooking philosophy long rooted in seasonality and craft, where simple ingredients are given the space to speak for themselves.

July sees Sarah Johnson and Lloyd Morse come together in the kitchen — a meeting of thoughtful, expressive cooking, shaped by experience and a close connection to producers and place.

In October, amid the richness of harvest and the first cooler evenings, Thomasina Miers joins us, her vibrant, generous cooking cutting through the season with warmth and zest.

Bookings for each dinner open first to resident guests, with any remaining places released one month ahead.

No two Shared Tables are the same, yet each returns to what matters — ingredient-led cooking, long tables, and time given over to gathering.

A new season begins.
New to our à la carte menu.

A new season begins.
New to our à la carte menu.

A new season begins.
New to our à la carte menu.

A new season begins.
New to our à la carte menu.

A new season begins.
New to our à la carte menu.

A new season begins.
New to our à la carte menu.

A new season begins.
New to our à la carte menu.

A new season begins.
New to our à la carte menu.

Last week, @spring_ldn and @heckfield_place came together to mark the spring equinox with a beautiful lunch, with a menu to celebrate the season’s best produce, shared in the best company.

Photos by @wethefoodsnobs

Last week, @spring_ldn and @heckfield_place came together to mark the spring equinox with a beautiful lunch, with a menu to celebrate the season’s best produce, shared in the best company.

Photos by @wethefoodsnobs

Last week, @spring_ldn and @heckfield_place came together to mark the spring equinox with a beautiful lunch, with a menu to celebrate the season’s best produce, shared in the best company.

Photos by @wethefoodsnobs

Last week, @spring_ldn and @heckfield_place came together to mark the spring equinox with a beautiful lunch, with a menu to celebrate the season’s best produce, shared in the best company.

Photos by @wethefoodsnobs

Last week, @spring_ldn and @heckfield_place came together to mark the spring equinox with a beautiful lunch, with a menu to celebrate the season’s best produce, shared in the best company.

Photos by @wethefoodsnobs

Last week, @spring_ldn and @heckfield_place came together to mark the spring equinox with a beautiful lunch, with a menu to celebrate the season’s best produce, shared in the best company.

Photos by @wethefoodsnobs

Chalk stream trout with watercress and kohlrabi

Chalk stream trout with watercress and kohlrabi

Grilled lamb leg with new season’s peas, salsa verde & wild garlic. Risotto bianco with citrus and Sicilian red prawns.

Grilled lamb leg with new season’s peas, salsa verde & wild garlic. Risotto bianco with citrus and Sicilian red prawns.

Grilled lamb leg with new season’s peas, salsa verde & wild garlic. Risotto bianco with citrus and Sicilian red prawns.

Vanilla kefir cake with seasonal jam

Vanilla kefir cake with seasonal jam

One day, in 2013, Skye Gyngell asked Jane Scotter, the founder of Fern Verrow, for coffee. She’d heard tell of her produce: blousy lettuces; pink, furled radicchios; myriad varieties of squash and aubergine that few believed could even take root in the UK, yet which Jane carefully grew in her organic system in Herefordshire. It was just what Gyngell wanted for her new restaurant, Spring.

Read more at the link in bio. And for more food features, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 supplied

One day, in 2013, Skye Gyngell asked Jane Scotter, the founder of Fern Verrow, for coffee. She’d heard tell of her produce: blousy lettuces; pink, furled radicchios; myriad varieties of squash and aubergine that few believed could even take root in the UK, yet which Jane carefully grew in her organic system in Herefordshire. It was just what Gyngell wanted for her new restaurant, Spring.

Read more at the link in bio. And for more food features, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 supplied

One day, in 2013, Skye Gyngell asked Jane Scotter, the founder of Fern Verrow, for coffee. She’d heard tell of her produce: blousy lettuces; pink, furled radicchios; myriad varieties of squash and aubergine that few believed could even take root in the UK, yet which Jane carefully grew in her organic system in Herefordshire. It was just what Gyngell wanted for her new restaurant, Spring.

Read more at the link in bio. And for more food features, sign up to Broadsheet London’s newsletter, also at the link in bio.

📸 supplied