But Spring is much more than a collection of new recipes from this talented chef. It also provides a fascinating insight into the creation of the restaurant itself, from Skye's first visit to the space at Somerset House, through the design and development of the site to the opening of the restaurant. She describes how the menu evolved, from the early days testing recipes in her kitchen at home to the opening in October 2014. She also reveals details about the other aspects that give the restaurant its unique character: the decor, art, staff uniforms, table settings etc.
Beautifully illustrated throughout with Andy Sewell's evocative photographs, which capture the essence of Skye's inspirational food as well as the dazzling atmosphere of the restaurant, Spring is set to become a classic.