Spring Restaurant, London
- Company typePrivate
- Founded2014
- HeadquartersLondon, United Kingdom
- Headcount11–50
- GTM typeB2C
- OfferingServices
Spring Restaurant, London firmographics
Firmographics- Name
- Spring Restaurant, London
- Legal name
- Heckfield Catering Limited
- Website
- https://springrestaurant.co.uk
- Company type
- Private
- Founded year
- 2014
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Ownership category
- akta.pro rank
Spring Restaurant, London industry classification
Industry- Product category
- Fine Dining Restaurant
- NAICS
- Full-Service Restaurants (722511), Caterers (722320), Special Food Services (7223)
- SIC
- Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)
- akta.pro primary industry
- Special Occasion & Destination Restaurants (THAFACAK)
- akta.pro secondary industry
- All-Day Dining Restaurants (THAFACAJ)
Keywords
Where Spring Restaurant, London is headquartered
LocationHeadquarters
- HQ city
- London
- HQ country
- United Kingdom
- HQ region
- Europe
Offices2 records
Markets served
Spring Restaurant, London business model
Business model- GTM type
- B2C
- Offering type
- Services
- Cost components
- Personnel, Supply Chain, Operations, Marketing or Sales, Technology or R&D, Infrastructure
Revenue model
- Restaurant Dining Service: Revenue from à la carte dining, set lunch menus, and Scratch menu. Dinner service Tuesday to Saturday 5:30pm-9:30pm, lunch Tuesday to Friday 12pm-2:30pm.
- Private Events & Catering: Revenue from exclusive hire events including weddings (up to 116 guests), private dining, breakfast events, and The Shared Table supper events.
- Bespoke Cakes: Custom cake design and creation service starting at £1,500 + VAT, including delivery within central London. Requires £150 deposit and minimum 2-week lead time.
- Gift Vouchers: Digital gift voucher sales through own e-commerce storefront (mytoggle.io).
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Unit Pricing | Pay-as-you-go | Set Lunch Menu - 2 or 3 courses |
| Unit Pricing | Pay-as-you-go | Scratch Menu |
| Unit Pricing | Pay-as-you-go | À la carte menu |
| Unit Pricing | Multi-year contract | Bespoke Cakes |
| Unit Pricing | Pay-as-you-go | Cocktails & Soft Drinks |
| Unit Pricing | Pay-as-you-go | The Shared Table Supper |
| Unit Pricing | Pay-as-you-go | Cancellation/No-show policy |
Go-to-market motion1 record
Distribution channels3 records
Marketing channels6 records
Spring Restaurant, London product offering
Product offeringCore offering
Spring Restaurant is a fine dining establishment located in the New Wing of Somerset House, London, serving seasonal, ingredient-led British and European cuisine across à la carte, set lunch, and Scratch (anti-food-waste) menus. The restaurant also operates an events division offering private dining, wedding hosting, breakfast events, bespoke cake design, and communal supper series. Gift vouchers are sold through an own e-commerce storefront.
Product overview
Spring Restaurant is a single-location fine dining establishment located in the New Wing of Somerset House, London. The restaurant operates as a unified hospitality offering centered on seasonal, ingredient-led cooking. Its core dining products include the À la carte Menu, Set Lunch Menu (Tuesday–Friday), and Scratch Menu (anti-food-waste initiative served Tuesday–Saturday evenings). Beverage offerings encompass a curated Wine List and Cocktails Menu featuring seasonal house cocktails. The restaurant operates an events division offering Private Dining (up to 150 guests), Wedding Events, Breakfast Events, The Shared Table community dining series, Virtual Tour facilities, and Bespoke Cake Design services. Retail products include Gift Vouchers. A monthly recipe archive called 'Scroll' provides seasonal recipes to the public. The company is operated by Heckfield Catering Limited and was founded by Skye Gyngell (Culinary Director until her passing in November 2025).
Differentiator
Problem solved
Functional benefit
Brands
- Scratch Menu: A food waste-focused menu launched in November 2016, using produce that would otherwise be discarded. The Scratch menu is served Tuesday to Saturday between 5.30pm and 6.15pm, limited to 30 guests, priced at £40 for three courses.
Products and services
- À la carte Menu Full à la carte dining menu featuring seasonal British and European cuisine with starters (£6-£33), mains (£12-£42), and desserts (£4-£17). Served lunch Tuesday-Friday 12pm-2:30pm and dinner Tuesday-Saturday 5:30pm-9:30pm. Targeted at affluent individual diners seeking high-quality seasonal cuisine.
- Set Lunch Menu Two or three-course set lunch menu priced at £34 (2 courses) or £39 (3 courses), served Tuesday-Friday 12pm-2:30pm. Features seasonal dishes such as chilled beetroot soup and grilled mackerel. A 13.5% discretionary service charge is added. Targeted at lunch diners seeking an accessible entry point to the Spring experience.
- Scratch Menu Three-course anti-food-waste menu priced at £40, using produce that would otherwise be discarded for appearance. Served Tuesday-Saturday 5:30pm-6:15pm, limited to 30 guests per evening. Cannot accommodate dietary requirements due to use of available ingredients. Targeted at sustainability-conscious diners.
- Cocktails Menu Seasonal cocktail menu featuring house cocktails (£17-£18) such as Fig Leaf Negroni, Cucumber & Melon G&T, and Kumquat Margarita, plus seasonal soft drinks (£6-£9) including Volpaia Shrub & Tonic and Amalfi lemonade. Served as part of the restaurant's beverage programme.
- Wine List Curated wine list available as downloadable PDF, with wines selected in the spirit of Slow Food to complement seasonal menus. Targeted at diners seeking food-friendly wine pairings.
- Private Dining Exclusive restaurant hire for private dining events. The Salon accommodates up to 36 guests; the main restaurant fits 116 seated or 150 standing. Includes a dedicated Event Coordinator and bespoke menus. Targeted at corporate clients, private celebrations, and high-profile events.
- Wedding Events Wedding reception hosting in Somerset House's New Wing. Smaller weddings up to 36 guests in the Garden; larger events up to 116 guests in the Main Dining Room. Includes separate drinks reception and dancing areas. Targeted at couples seeking a distinctive, iconic London wedding venue.
- Breakfast Events
- The Shared Table Communal dining events series celebrating seasonal food and sustainable producers, in collaboration with Slow Food UK. Three-course menus at £95 per person with welcome drink, hosted by Spring's Culinary Director Eleanor Henson alongside Shane Holland, Executive Chair of Slow Food UK.
- Bespoke Cake Design
- Gift Vouchers Digital gift vouchers for sale through the restaurant's own e-commerce storefront (spring-restaurant.mytoggle.io), enabling gifting of Spring dining experiences. Targeted at consumers and corporate gifting buyers.
Quantifiable outcome
- 40% of UK fruit and vegetables discarded before reaching shops due to appearance; Scratch Menu aims to address this food waste
- +2 more outcomes
Companies that use Spring Restaurant, London
Customer profileNamed customers20 records
Segments3 records
Ideal customer profiles3 records
Spring Restaurant, London technology and API
TechnologyTechnology focussed No
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Integration8 records
Spring Restaurant, London partnerships and signals
Strategic signalPartnerships
Seven partnerships are on record, tiered core and supporting.
- Slow Food UKcoreThe Shared Table supper series bringing together community around seasonal food and Slow Food values. Hosted by Spring's Culinary Director Eleanor Henson alongside Shane Holland, Executive Chair of Slow Food UK. Event on Saturday 25 July 2026 celebrating Slow Food movement's influence on Spring's philosophy of seasonality and exceptional producers.
- A Plastic PlanetsupportingGrassroots organization founded by Sian Sutherland. Founder advised Spring team on eliminating single-use plastics. Skye Gyngell attended talk by Sian Sutherland and watched 'Plastic Ocean' documentary, which inspired Spring's plastic-free initiative.
- Fern VerrowcoreBiodynamic farm providing seasonal produce to Spring. Featured in The Shared Table events. Source of ingredients including jostaberries, loganberries, fig leaves (used for liqueur), and seasonal vegetables. Farm partnership central to Spring's ingredient-led philosophy.
- Heckfield Home FarmcoreFarm at Heckfield Place estate providing produce including loganberries and seasonal ingredients. Linked to Spring through shared culinary leadership under Skye Gyngell. Featured in The Shared Table events and Scratch Menu initiatives.
- OpenTablesupportingThird-party restaurant reservation platform. Customers can book tables through OpenTable, which passes reservation information to Spring.
- SevenRoomssupportingBooking and guest management platform used by Spring for reservations and customer relationship management.
- Design My NightsupportingPrivate events booking platform. Private dining enquiries handled through Design My Night booking system (bookings.designmynight.com).
Scale indicators6 records
Recent moves6 records
Expansion highlights5 records
Spring Restaurant, London competitors and assessment
Company assessmentDirect peers
- The River Cafe: Iconic Thames-side Italian fine dining restaurant in London founded by Ruth Rogers, operating since 1987. Comparable as a chef-led, ingredient-driven single-location restaurant with strong brand equity, lunch-and-dinner service, and similar premium pricing.
- Core by Clare Smyth: Two Michelin-star Notting Hill restaurant from chef Clare Smyth. Directly comparable as a high-end chef-driven London fine dining destination focused on seasonal British produce with tasting and à la carte menus at premium price points.
- Restaurant Story: Chef-led tasting menu restaurant by Tom Sellers near London Bridge. Comparable single-venue fine dining concept built around a personal chef narrative, storytelling-driven menus, and premium pricing tier similar to Spring.
- The Wolseley: Grand European-style all-day restaurant in Piccadilly by Chris Corbin and Jeremy King. Comparable as a destination fine dining venue in a heritage London building with strong events business, all-day service, and similar corporate/private dining clientele.
Peers
Market position
Strengths5 records
Weaknesses3 records
Competitive moat4 records
Key risks6 records
Key highlights6 records
Customer concentration
Spring Restaurant, London social profiles
Digital presenceSpring Restaurant, London compliance and trust
Trust signalCompliance1 record
Spring Restaurant, London financial estimates
Financial estimateRevenue estimate
Valuation estimate
Spring Restaurant, London leadership team
Management profileNumber of profiles
Profiles1 record
Spring Restaurant, London funding detail
Funding detailFunding overview
Funding rounds
Investors
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Spring Restaurant, London M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Spring Restaurant, London
What does Spring Restaurant, London do?
Spring Restaurant is a fine dining establishment located in the New Wing of Somerset House, London, serving seasonal, ingredient-led British and European cuisine across à la carte, set lunch, and Scratch (anti-food-waste) menus. The restaurant also operates an events division offering private dining, wedding hosting, breakfast events, bespoke cake design, and communal supper series. Gift vouchers are sold through an own e-commerce storefront.
Is Spring Restaurant, London a public or private company?
Spring Restaurant, London is a private company. It is classified as founder individual operated bootstrapped and is currently operating.
When was Spring Restaurant, London founded?
Spring Restaurant, London was founded in 2014. It employs 11 to 50 people.
Where is Spring Restaurant, London based?
Spring Restaurant, London is headquartered in London, United Kingdom, in the Europe region.
How does Spring Restaurant, London make money?
Four revenue lines are on record. Restaurant Dining Service is the primary driver. The others are private Events & Catering, bespoke Cakes and gift Vouchers.
Who are Spring Restaurant, London's main competitors?
Direct peers on record are The River Cafe, Core by Clare Smyth, Restaurant Story and The Wolseley. Brat at the Climber's Club is listed as a peer.
Does Spring Restaurant, London have an API?
No public API is recorded for Spring Restaurant, London.
What industry is Spring Restaurant, London in?
Spring Restaurant, London's product category is Fine Dining Restaurant. Its primary akta.pro industry code is THAFACAK, Special Occasion & Destination Restaurants, with a secondary code of THAFACAJ, All-Day Dining Restaurants. Its NAICS code is 722511 and its SIC code is 5810.