Single-use plastic has been a hot topic of conversation for months, with many claiming it to be a necessity in kitchens. But at Spring, Skye Gyngell has managed to fully eradicate it. Emma Lake finds out how it was done
At the beginning of 2018 Skye Gyngell set herself the challenge of ridding her restaurant, Spring, in London's Somerset House, of single-use plastic.
After listening to a talk by Plastic Planet co-founder Sian Sutherland (see panel), Gyngell looked around the restaurant and saw plastic everywhere. She acknowledges that the size of the problem facing the planet led her to "catastrophise", but 10 months on, Spring has successfully banished single-use plastic, an achievement that the chef says was, on reflection, "incredibly easy".
You need to be a premium member to view this. Subscribe from just 99p per week.
Already subscribed? Log In