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The beautiful little tarts will impress all your morning tea guests.
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 Café, Skye works almost exclusively with seasonal produce, creating simple food inspired by what she sees growing and flowering around her. The relatively short menu changes every week and comprises of an average of five starters and five main course dishes plus cakes, ice creams & desserts. In season, she picks herbs, salads & fruit from the walled kitchen garden of Petersham House and uses as much local produce as she can 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.
Skye’s 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.
Website: www.petershamnurseries.com
Loved your Christmas program. Refreshing to see your family eating food we could prepare. Using your tomato and mozzarella salad tomorrow, Christmas Day. Will use the lemon curd tart later in the season.
Finally !!! A chef that gets the whole simple approach to food. All of Skye's recipes appealed to my taste, so simple, delicate and most importantly... tasty. I dislike restaurants that you feel you have to be someone that you aren't and eat food that you simply, just wouldn't eat or make at home. I love the concept of a cafe where it is relaxed, and the food is simple and fantastic. Well Done Skye!!- you have inspired me to cook more like you.