Ice creams

Ice creams

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

The table

I was really excited by the idea of creating the table top at Spring. I approached it in terms of thinking how the food could be framed and showcased – like a painting, I suppose. I wanted it to be clean and white, simple and thoughtful, and I wanted the tables to be clothed.

During the months of building it seemed that cloths were being removed from restaurant tables everywhere, while I was searching for just the right cloths to put on ours! I was convinced that a soft, white linen cloth with a slight texture would feel cool and fresh – and most importantly, relaxed. It took a while to find just the right material, not least because it was essential that the napkins were made of the same fabric. They needed to be large and generous, too.

As for the cutlery, I wanted this to have a contemporary feel and to be relatively heavy and solid to hold – certainly not in any way flimsy. After much searching, we chose an English design from David Mellor.

I had always known the plates would be white, round and plain. Food has such alluring, natural colours and shapes that, to me, are best appreciated on a simple background. Size is important too. Small plates can make everything look cramped, but if plates are too big the food can look serious and imposing. I like enough space and air around food to allow it to feel at ease and unfurl on the plate.

I wanted to bring some colour to the table too, in a light, transparent way. Recycled glasses worked perfectly – the green glass reflecting light softly on the white cloth. For cocktails and cordials, I opted for beautiful coloured glasses from Murano in Venice.

Finally, Brickett Davda, an English ceramicist, made us little bowls glazed in contrasting colours of tobacco, olive green and smoky grey for the homemade butter and sea salt that would sit on every table. I wanted the table to feel personal and considered, but relaxed and easy.

Recipes in this Chapter

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