Desserts

Desserts

By
Skye Gyngell
Contains
10 recipes
Published by
Quadrille Publishing
ISBN
9781849495806
Photographer
Andy Sewell

The kitchen

One of the things I found most thrilling about starting a new restaurant was being able to design the kitchen exactly the way I wanted it, within the constraints of the budget, of course. The potential kitchen area at Somerset House was particularly exciting. It was possible to have not one kitchen, but two: one where most of the prep would be done, and another that would be used primarily for service. The main kitchen downstairs even had enough space for a special desserts and pastry section, with a marble top that would run the entire length of one wall. It would also take a large deck oven, in which we could bake bread daily, as well as tarts, and biscuits for cheese.

For me, the finished kitchens at Spring are as close to perfection as they could be. With large windows and high ceilings, both kitchens are light filled and provide plenty of space to be creative in. I wanted to make as much of the food and drinks as possible at the restaurant – so all the breads, butters, soft cheeses, cordials, tonics and bitters were to come from our kitchen. While the building was being renovated, we worked on these little offerings in a test kitchen until they were just as we wanted them to be.

As always, it is the seasons and our producers who really determine what we cook in the kitchens. We merely decide on combinations that seem to work on the day and go from there. As I see it, our job is to be custodians of that beautiful produce – to do only as much as we need to in order to highlight its natural beauty and flavour. It is a simple, pleasurable way of cooking but one that calls for great care and attention. Much thought and discussion goes into every dish we serve.

Recipes in this Chapter

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