Spring Garden

A vision of spring in all its abundance, the FT How To Spend It Restaurant, treats diners to a fresh and colourful menu, from breakfast until 6pm, conceived by Last Supper.

Anchored by Nobilis’ elegant bird-motif wallpaper on a blush ground, ‘Josephine’, the restaurant features the best of the new-season’s collections: ‘Daula’ and ‘Niyali’ fabric by Sanderson; ‘Japan’ wallcovering by Andrew Martin; ‘Talence’ fabric by Manuel Canovas at Colefax and Fowler; ‘Sabine’ cord by Samuel & Sons; and ‘Botanical Green’ and ‘Artichoke paint by Sanderson.

Small plates such as Cornish crab and tomato tatin complement larger mains including roast halibut and beef fillet. Beautifully presented salads include colourful heritage beets and tomatoes and a ‘spring garden’ salad of burrata and baby rainbow vegetables topped with nasturtium leaves, which are all available to eat in or take away.