Skye Gyngell

Skye Gyngell is one of Britain's most respected and acclaimed chefs...

Originally from Australia, Skye Gyngell is now one of Britain’s most respected and acclaimed chefs. After initially training in Sydney and then Paris, Skye moved to London to work at the The French House and with a number of high-profile private clients before taking on the role as head chef at Petersham Nurseries. It was here at Petersham that Skye became renowned for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her.

Skye Gyngell’s first solo venture, Spring, opened last Autumn. The restaurant has brought Skye’s acclaimed ingredient-led cooking to the New Wing of Somerset House, the renowned arts and cultural centre in the heart of the West End.

Skye was the Independent on Sunday’s food writer for five years, and has also published three books: A Year in My Kitchen (2006), My Favourite Ingredients (2008) and How I Cook (2010), all to great acclaim.

http://springrestaurant.co.uk/