Skye Gyngell

Originally from Australia, Skye Gyngell worked at a number of Sydney’s culinary institutions, before flying to Paris to complete her formal training under Anne Willan at La Varenne. After a stint at the Dodin-Bouffant, Skye moved to London to work at The French House and notably, The Dorchester with Anton Mossiman. Before setting up the Petersham Nurseries Cafe, Skye had been hidden from public view whilst working with a rota of high profile private clients.

As head chef of Petersham Nurseries Cafe, Skye worked almost exclusively with seasonal produce, creating simple food inspired by what she saw growing and flowering around her. The relatively short menu changed every week, comprising an average of five starters and five main course dishes plus cakes, ice creams & desserts. In season, she picked herbs, salads & fruit from the walled kitchen garden of Petersham House and used as much local produce as she could lay her hands on.

Before accepting Gael & Francesco Boglione’s offer to open a cafe at Petersham Nurseries, Skye had already written for Vogue. A phenomenal reception to her work at the restaurant, including comparisons by their award winning restaurant critic Terry Durack to the work of legendary cook Alice Walters, lead to her appointment as the Independent on Sunday’s food writer, a post she held for 5 years.

Skye’s first book A Year In My Kitchen was published by Quadrille in October 2006. This was named as Best Cookery Book at the 2007 Guild of Food Writers Awards. The sequel My Favourite Ingredients followed in 2008. Skye’s third title How I Cook published by Quadrille in 2010 was awarded Best UK Woman Chef Book by the Gourmand World Cookbook Awards 2010.

In summer 2012, Skye announced her new role as Culinary Director of Heckfield Place, a country house hotel opening in Hampshire in 2014. In Autumn 2014, Skye will open her much-anticipated London restaurant, Spring. Located in the New Wing of Somerset House, Spring will encompass Skye’s signature style of cooking, led by seasonal ingredients.