José Pizarro To Cook At Chelsea Flower Show

1 week ago

The Spanish chef will lead the Spring Garden restaurant alongside Skye Gyngell

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Chelsea Flower Show returns for its 103rd edition this May, and like every year it will no doubt be a feast for the eyes. But the show also offers a treat for the tastebuds, with an array of dining experiences on offer including the prestigious farm-to-fork pop-up restaurant, Spring Garden, which will return from 20 – 24 May 2025. Skye Gyngell will be returning to lead the kitchen, joined this year by Spanish chef José Pizarro.

José Pizarro And Skye Gyngell To Lead Chelsea Flower Show’s Spring Garden

Chelsea Flower Show’s Spring Garden has become a key part of the event in recent years, designed to showcase the best British seasonal produce amid suitably botanical surroundings. Located within the grounds of the Royal Hospital Chelsea, the pop-up dining experience features al fresco chalets which can be reserved for group bookings – with the option to enjoy live music, wine pairings and nature walks, too.

This year Pizarro will bring a Spanish spin to British classics, made with locally sourced, organic ingredients such as asparagus, lovage and heritage citrus. Sample menus include dishes like British heritage tomatoes, burrata and black olives; spring pea tortellini with wild herbs; and cornfed chicken supreme with potato pave; and pistachio Basque cheesecake. A selection of cocktails and sodas will also be on offer, made using homemade liquors, tinctures and infusions.

RHS Garden of Royal Reflection and Celebration. Designed by Dave Green. Feature Garden. RHS Chelsea Flower Show 2023. Stand no 111. (© RHS/Tim Sandall)

Spring Garden will also serve afternoon tea, complete with an array of spring pastries like lemon and poppyseed sponge, polenta and orange cake, and strawberry pavlova, alongside finger sandwiches and scones.

‘I always believed in cooking with purpose and Spring Garden’s sustainability focus struck a chord with me,’ said Pizarro. ‘It’s great to be collaborating with such talented colleagues, where we can push each other to test the boundaries. Guests can expect the unexpected!’

‘I can’t wait to come back to Spring Garden for another year,’ added Gyngell. ‘I always admired José and having him on board will mean that we can take the menu to the next level. I’m excited to see what we achieve as a team.’

Spring Garden is one of a number of dining experiences at Chelsea Flower Show. Guests can also book a meal at The Ranelagh Restaurant, treat themselves to a seafood and champagne lunch, or enjoy a floral-inspired afternoon tea at The Promenade, created in partnership with The Dorchester.