Spring x The Felix Project Lunch Club

The Felix Project Lunch Clubs give you an opportunity to support our work whilst also treating yourself and perhaps a friend, partner, or client to lunch made entirely from surplus food by a first-class chef at their own restaurant.

At Spring, food is celebrated for its conviviality and the joyfulness of sharing seasonal produce. Their cooking is heartfelt, wholesome, produce driven, and cooked by a team of people who are passionate about what they do. Executive Chef Skye Gyngell is best known for her work as food editor for Vogue, and for winning a Michelin star at the Petersham Nurseries Cafe. Skye will create a menu using surplus from The Felix Project and from her own kitchen.

Host or Publisher Aileen Thomson