The cover story explores the Australian-born chef's new restaurant, from design – by Gyngell’s sister Briony Fitzgerald – to menu and location.
“I absolutely love the space. But I’m not sure about the area. I genuinely don’t know if it’s good or bad,” Gyngell says of her Thames-side venue.
Formerly an office space for the Inland Revenue, Spring’s building has been converted into a 110-cover dining room boasting an elegant design and a spectacular installation of hundreds of ceramic white petals by artist Valeria Nascimento.
Funded by Gyngell herself, along with business partner Marie Jackson and a group of private investors, the restaurant focuses on the seasons, with an accent on simplicity. “I’m not at all technical. I just serve the best produce of the season with as little fuss as possible. I don’t know how to do it any other way,” the chef explains.
She also talks about her previous experience at Petersham Nurseries, and how receiving a Michelin star changed customer expectations. “It’s not the accolade that’s the problem, it’s people’s perceptions of what you should be if you have it,” she points out.
To read the feature in full, pick up the November issue of Restaurant magazine, out today.
Also in November’s issue of Restaurant magazine:
- Five Guys: Why the US better burger brand has taken the UK by storm
- China in your hand: picking the right tableware for your business
- Talking heads: US and international restaurateurs discuss America’s changing gastronomy