Pasta

Pasta

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

The design

From the outset I knew I wanted a restaurant that was joyful, light and uplifting, and I wanted it to feel feminine. I love eating in many of the big restaurants in the West End, but to me they feel driven by a male energy – strong, dark and grown up. I wanted guests to feel happy, relaxed, as if transported to an eternal spring as soon as they walked through the door. The food, of course, is paramount, but eating at Spring had to be about the whole experience – the room itself was so important.

I have a very specific colour palette that I am drawn to. I love everything framed in white, but colour is essential and texture is important too. Everything must have space and air around it so it can breathe and grow. I approach each plate of food in this way, so it seemed natural to embark on the room with the same philosophy.

I saw several designers but it was my sister, Briony, who understood my vision most clearly. She has worked as an interior designer in Australia for €‚ years and appreciated my desire for a soft, joyful setting that was also modern and clean, but in no way frilly or ‘girly’. The more we talked the more convinced I became that she could transform the space in the way that I wanted. I knew that she would treasure and take care of my dream like no one else.

There were practical difficulties as Briony runs a busy office in Sydney – there would be no nipping round if there was a problem on site – but I knew she would be fully committed to the project. She has always been clear and decisive, and I have great respect for her creativity. Working together has brought us closer. Miraculously, throughout the project we have managed to keep our relationship both professional and personal at the same time.

Recipes in this Chapter

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