Spring Shop will be a collaboration with florist Kitten Grayson Flowers and will offer biodynamic produce from Heckfield Home Farm in Hampshire - where Gyngell also cooks - and Fern Verrow farm in Herefordshire alongside ‘home cooked’ meals and baked goods from the Spring team.
A large farm table laden with seasonal biodynamic vegetables will be displayed at the centre of the spacious site that has designed by Skye’s sister Briony Fitzgerald, who also designed Gyngell’s highly-rated Covent Garden restaurant Spring.
The venue will feature a coffee counter and a selection of natural wine curated by Spring sommelier Monique Ziervogel, but won’t have any seating.
Walls will be lined with dairy from Heckfield Home Farm – including unhomogenised milk and cream and Heckfield cheese – along with olive oils, vinegars, jams, cordials, pickles and preserves.
Examples of dishes include poached chicken with sourdough dumplings and winter greens; and nettle tagliolini with wild garlic and walnut sauce.
“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, directly to you, the latest iteration of Spring."
