By Laura Nickoll
Skye Gyngell brings her exacting farm-to-fork ethos to one to the neo-classical elegance and breathtaking dining room of Somerset House. Produce from biodynamic farm Fern Verrow is treated superlatively, with Mediterranean inflections marking triumphs of taste and texture.
For a wallet-friendly meal, book ahead for the pre-theatre Scratch Menu, which uses produce we too often discard, be it vegetable trimmings or leftover bread and cheese, to create a simple, delectable 3-course menu.
What to eat Try the chard, ricotta and walnut dumplings with beetroot puree and sauerkraut or pigeon with spinach and girolles.
Pipsqueak tip The children’s menu offers seasonal juice, tagliolini with a choice of sauces, and a scoop of ice cream.