Skye Gyngell

Skye Gyngell

Chef and Author

https://springrestaurant.co.uk/about/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. She is due to publish her next book, Spring, a collection of seasonal recipes and a fascinating insight into the creation of her new restaurant, Spring. In summer 2012, Skye announced her new role as Culinary Director of Heckfield Place, a country house hotel opening in Hampshire in Spring 2015. In October 2014, Skye opened her much-anticipated London restaurant, Spring. Located in the New Wing of Somerset House, Spring encompasses Skye’s signature style of cooking, led by seasonal ingredients.

Most popular

Skye's favorite cookbooks

The Zuni Café Cookbook

The Zuni Café Cookbook

Judy Rodgers

Probably my all-time favourite. It has sat by my bed for over a decade. I return to it time & time again. Kudus pure, precise voice never fails to galvanise me to be the best cook I can be.

Available on ckbk now
Simple French Food

Simple French Food

Richard Olney

Although I've owned this book for over twenty years it still gives me great pleasure as I turn each page. Each summer we put on the menu his beautiful dish of rabbit with cucumbers - it's one of my favourite summer dishes.

Tartine Book No. 3

Tartine Book No. 3

Chad Robertson

Chad Robertsons beautiful third book astounds me each time I open it. His creative energy leaps from the page. It's a book that you can palpably feel his strong creative process.

The River Café Cookbook

The River Café Cookbook

Rose Gray and Ruth Rogers

I love Rose and Ruth's cooking. They changed the face of cooking in London and so much produce is available here now because of their work. It still feels timelessly modern and relevant. Visually, for me it is one of the strongest cookery books of all time.

Available on ckbk now
Honey from a Weed

Honey from a Weed

Patience Gray

One of the best books written about food but it's more than that it teaches you to really think about food! Even the recipes read like a story!

Chez Panisse Fruit

Chez Panisse Fruit

Alice Waters

A go to book for me and many other cooks! I'm always surprised at how often I see it on Restaurant kitchen shelves. I pull it out throughout the year and always find it inspiring.

Available on ckbk now
Cuisine of the Sun

Cuisine of the Sun

Roger Vergé

I think the first cook book I ever owned - I was struck then as I still am now by his beautiful recipes inspired by the region - in a sense the recipes feel rather dated now but in another sense the importance of terroir feels completely relevant.