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.
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.
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