Orginally from Australia, Skye Gyngell worked at a number of Sydney’s culinary institutions before flying to Paris to complete her formal training under Anne Willian at La Vareena. After a stint at the Dodin-Bouffant, Skye moved to London to work at The French House and notably, The Dorchester with Anton Mossiman.

As head chef of Petersham Nurseries Café, Skye worked almost exclusively with seasonal produce, creating simple food inspired by what she saw growing and flowering around her. 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 in Summer 2015.

In summerof 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.

Awards
  • Petersham Nurseries Cafe, Time Out Awards 2005,Winner Best Alfresco Restaurant
  • Tatler Restaurant Awards 2006, Winner Most Original Restaurant, Short-listed for Best Kitchen
  • Observer Food Monthly Awards 2006, Runner-up Best Sunday Lunch
  • Observer Food Monthly Awards 2008, Runner-up Best Sunday Lunch
  • The Hedonist guide to EAT LONDON 2008-2009, Number 1 restaurant “Worth the schlep”
  • Michelin Guide 2011, Petersham Nurseries Cafe awarded one Michelin Star
Spring

Somerset House, New Wing
Lancaster Place
London WC2R 1LA
U.K.

020 3011 0115

http://springrestaurant.co.uk/