Spring

Somerset House's New Wing is set to launch in full in late 2015. But for the kind of Georgian-meets-modernist grandeur that seems to appear in every peek we get of the Tudor estate's new arts-focused venues, Spring has come early. The restaurant – headed by Australian chef and former Vogue food editor Skye Gyngell – and its season-driven cuisine works in perfect balance with its aesthetic, a floral-infused ode to the Georgian salon, with light flooding every corner. Go for their set lunch special – speck with toasted hazelnuts and celeriac remoulade, grilled mackerel with farro (their fish is usually sourced from Brighton), and a meringue with citrus curd and Jersey cream, all for the three-course price of £29.50, or two-course for £25.50