Young's Spring Grove reopens

Under head chef Anna Namiestnik, the London pub’s new menu is aimed at showcasing British produce, with dishes on offer including salt beef croquettes with mustard crème fraiche, oven baked hake with jersey royals, sprouting broccoli, broad beans and capers, Dorset lamb rump with globe artichokes and spring vegetable broth and crispy monkfish cheeks with shaved fennel and Bloody Mary mayonnaise.

Michael Waanders, general manager of the Spring Grove, said: "We're really pleased to reopen the Spring Grove with its stunning new look and revitalised, seasonal menu. British classics are the cornerstone of the new menu, with forgotten favourites given a contemporary twist, and we'll also be serving an expansive drinks menu from craft beers to a covetable cocktail menu.

“It's really exciting for all involved to see the newly refurbished Spring Grove becoming a destination for the Kingston community."

The site will also offer vegetarian options including a beetroot, chickpea and fennel burger with Rosary goats’ cheese, caramelised onions and fries and desserts such as dark chocolate brownies with white chocolate sauce and vanilla bean ice cream and raspberry cheesecake with honeycomb and ginger syrup.

Homemade dog treats will be available, with money raised from their sales donated to the RSPCA.

The site’s drinks offer has been updated to include a selection of craft beers, cask ales and an international wine list as well as a variety of cocktails aimed at al fresco drinking.

Renovation​

The interior of the pub has been given two large skylights to improve lighting and original fixtures such as wood panelling and mirrors have been restored, with a pagoda and children’s play area constructed outside.