It’s official. I’ve found my favourite spot in town.
In the western pocket of London’s architectural delight, Somerset House, is French restaurant Spring. I’ve seldom come out of a restaurant undecided about which is better, the food or the interiors.
The interior designer behind this little space of perfection is Australian designer Briony Fitzgerald. Briony successfully created an enchanting, fresh and inviting space that breaks away from the masculinity of the surrounding architecture. The project was a collaborative process, with architect Roberta Columbo and Stuart Forbes + Associates. With the neoclassical architecture of the space, comes high ceilings and generously large windows that, complimented by Briony’s feminine interiors, give the restaurant a light, airy feel as well as a warm and imaginative atmosphere.
You don’t have to look far to notice that the inspiration for the interiors was drawn from the ephemeral effects of nature. The decor’s uniqueness comes from the various local artisans who were enlisted to contribute their individual expertise. The attention to detail is strikingly evident from the moment you enter the foyer.
Set against 200-year-old Dinesen oak floors, the studio selected an impressive ‘Verre Eglomise’ installation by Emma Peascod as a backdrop for the playful bar area, while a branching bronze chandelier by Lindsey Edelman buds above. In the main dining room a flirty and feminine atmosphere is created with blush pink woollen sofas, an Arabescato Corchia marble bar and porcelain ‘blossoms’ that playfully adorn the walls. I fell in love with this striking installation, designed by Valeria Nadcimento. It effortlessly blends with the duck-egg blue, grasscloth-papered walls. Clustered opaque glass spheres float above to form whimsical clouds. And finally, the upholstered soft jersey caramel leather of the Mario Bellini Cab chairs invites guests to relax in the sumptuous, inspiring space.
A more relaxed dining experience is created in the conservatory, under a canopy of greenery, surrounded by olive trees and enclosed against a backdrop of waxed leaf and plastered wall panels, all under a Stuart Forbes metal and glass roof.
And I couldn’t possibly wrap up without mentioning how mouthwateringly delicious and honest the food was. Chef Skye Gyngell uses only the very best seasonal ingredients, with the restaurant’s decor echoing this ethos.
Images © Briony Fitzgerald Design