"Ascetic luxury" describes the light dreamlike interior, the food and even the wait staff's uniforms of Spring, a new minimalist-chic restaurant housed in a revamped space in Somerset House that once was headquarters for Inland Revenues. London has not scene a similar redevelopment of a space in years, remarks FT restaurant guru Nicholas Lander in the attached review of Spring. Under the direction Australian-born chef Skye Gyngell (of Petersham Nurseries fame) "the restaurant has a real Parisian feel to it, with stylish tables and chairs making it a chic place to meet at lunchtime or early evening. Immediately inside is a small conservatory room that will make a great venue for a private dinner." Lander remarks further, "Gyngell has written a concise menu that generates as much potential pleasure from perusing the accompaniments as from choosing the main ingredient. There is, for example, romesco, that alluring blend of almonds, pine nuts, garlic and peppers; seaweed butter; a luscious beurre blanc; a cumin salsa verde; and a Café de Paris butter full of herbs." In March 2015, Tatler restaurant critic Jeremy Wayne raved, "Everything at Spring positively sings."