Drinks

Drinks

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

The opening

Finally, the heavy work was finished. The wallpaper was hung meticulously, the lights were suspended from the high ceilings and Emma Peascod’s beautiful painted glass was in place above the bar. It began to look like the room I had imagined so clearly. The final element to be positioned was Valeria Nascimento’s ceramic blossoms, on the large expanses of wall either side of the three huge arched windows facing onto Lancaster Place. Every one of the €,‚ƒƒ ceramic petals needed to be suspended from a nail in the wall by a magnet. Arduous and painstaking, the work took almost four days to complete. The end result is one of my favourite elements of Spring; I find it beautiful, uplifting and serene.

The tables were now in position, the chairs tucked under and the cloths were laid. For months I had tried to picture how those tables would look when the candles were lit. Throughout the project, I had shed tears only twice – with frustration and impatience when things weren’t going quite to plan. But at that moment, as the light fell from the early October sky and the candles were lit, I cried with sheer joy, pride and a tremendous sense of relief that we had finally achieved our goal.

The past two years spent developing Spring had been challenging and creative but I had missed the pace and camaraderie of the restaurant kitchen. I longed to be back, surrounded by inquisitive and like-minded cooks. I missed the excitement of the changing seasons, the arrival each morning of boxes of beautiful produce to be smelt, touched and marvelled over, and the happy discussions that followed as we settled on what to do with them.

Of course, I was nervous about the opening of the restaurant and cooking again, but the kitchen is the place where I feel most confident – most at ease and most myself. As soon as the kitchens were up and running, and the flames of the stoves were lit, I felt a happiness seep through me. Once again, I would be doing the thing that I loved more than anything – running a restaurant kitchen, this time in the heart of London.

Featured Recipes in this Chapter

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