elegance
"And her food: Simple, pure and breathtakingly beautiful. Nobody did it like Skye.
"I am so grateful to have known her and I will miss her hugely."
Heckfield Place added: "We are deeply saddened to share the news of Skye Gyngell’s passing on 22nd November in London.
"Originally from Australia, Skye trained in Sydney and Paris before moving to London, where she became one of Britain’s most acclaimed chefs. She first gained recognition at Petersham Nurseries, where her distinctively seasonal cooking earned a Michelin star. As Chef Proprietor of Spring and Culinary Director of Heckfield Place, she championed a way of thinking about food that changed how we cook, connect to the land, and care for both people and planet.
"Skye was one of the earliest voices championing British farmers and biodynamic produce. Her pioneering partnership with Jane Scotter and her farm, Fern Verrow, along with her work eliminating single-use plastics and tackling food waste, showed what’s possible when restaurants lead with purpose. In recent years, mentoring the next generation of chefs, waiters, and growers became a central focus for Skye, believing deeply that true sustainability means taking care of guests, staff, and environment alike.
"Skye leaves behind a remarkable legacy that will continue to influence how we grow, cook, and care for one another. Above all, her most treasured role was as mother to her daughters Holly and Evie, and grandmother to Cyprien, who remain at the heart of everything she achieved. She will be deeply missed by all who knew her."
