Embracing Springtime Flavours
Celebrate Spring at newly opened Bryn Williams at Somerset House
Bryn Williams at Somerset House has opened in perfect time for Spring, featuring a veg-centric menu focused on seasonal and sustainable produce. Starters include Charred chicory, sour onions, smoked ricotta, rapeseed oil dressing. Mains also showcase the very best Spring vegetables, as shown in the Roast young broccoli, olive tapenade, sage, grilled red mullet and Roast Cauliflower, golden raisins, capers, soft polenta, salted grapes. Fresh flavours continue into the desserts including the Chocolate pavé, almond, blood orange. The restaurant is Bryn Williams’ first London opening in a decade and looks over the river at Somerset House.
Sunny Greek Spring Menu at Meraki
Chef Patron Athinagoras Kostakos is using the seasonal ingredients of Greece to bring Spring to Meraki Restaurant, Fitzrovia. The menu includes delicious salads, such as Mykonian Greek salad, cucumbers, kritamo, tomatoes, olives & feta. Guests can also choose the Santorini cherry tomatoes, thyme, caper leaves & goats cheese for a vibrant choice. Athinagoras is also creating dishes just for Spring, such as Flame cooked dover sole, charcoal grilled, horta greens, kakavia sauce, which serves two people. The sauce is a classic broth whilst ‘horta’ is a wild mountain dandelion plant; the perfect fresh and vibrant flavour.
City Social – Herdwick Lamb Loin
The menu at Jason Atherton’s Michelin-starred City Social always champions seasonal produce, and the ingredients of Spring are perfectly showcased in Executive Chef Paul Walsh’s dish of Herdwick lamb loin and ragout. This dish comes accompanied by violet artichoke and morels which come into season this time of year, alongside pommes soufflées and wild garlic. The seasonal celebration continues into dessert, with Gariguette strawberries, balsamic vinegar with pea and mint, sablé Breton and crème fraiche ice cream. Though strawberries may be traditionally thought of as a Summer fruit, these Provence grown strawberries become available earlier in the season and have an intense sweetness which works beautifully with the freshness of the pea and mint.
A Parisian Spring at Blanchette Soho
The talented Chef Director Tam Storrar has added some sprightly spring flavours to his much-loved a la carte at Blanchette Soho, the Parisian bistro from brothers Maxime, Yannis and Malik. These include Corn-fed chicken breast with grilled asparagus and morels (£13.95), and a Vol-au-vent made with confit Leeks, wild garlic aioli, crushed peas and Crème Fraîche (£7.75).