Skye Gyngell

Originally from Australia, Skye Gyngell is now one of Britain’s most acclaimed chefs. After training in Sydney and Paris, Skye moved to London to work at The French House and with a number of high-profile private clients before taking on the role of head chef at Petersham Nurseries. It was 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 was awarded a Michelin Star at Petersham Nurseries in 2011.

In 2014, Skye opened Spring as her first solo venture. The restaurant brings 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 also serves as Culinary Director at Heckfield Place. She has been instrumental in guiding the culinary concept, working closely with the Heckfield Home Farm team to serve produce grown on the estate.