Published to celebrate Skye Gyngell's new restaurant in London, Spring oresents a collection of delectable recipes from the menu - beautiful bew breads and pasta dishes, exquisite seafood and meat dishes, colorful salads and vegetables, enticing ice creams and desserts, original preserves, and drinks newly fashioned for the restaurant. Spring also provides a fascinating insight into the creation of the restaurant itself, from Skye's first visit to the space at Somerset House, through the design and development of the site, to the opening of the restaurantm decor, and even staff uniform.