Skye Gyngell remembered: tributes to the chef who shaped seasonal cooking
Tributes have been paid following the death of Australian chef Skye Gyngell.
Skye, who was widely regarded as a leading force in seasonal and produce-led cooking, died in London at the age of 62.
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Her family announced her death on Saturday, calling Skye 'a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land'. She had been receiving treatment for Merkel cell carcinoma, a rare and aggressive skin cancer diagnosed last year.
Skye rose to prominence in the UK through her work at Petersham Nurseries Café in Richmond, where she transformed a modest garden café into a destination restaurant. The space earned a Michelin star in 2011, a moment that propelled her onto the international stage and cemented her reputation for ingredient-led cooking rooted in simplicity, seasonality and close relationships with growers.
Heartfelt tributes
TV chef Nigella Lawson added: "However ill you know someone to be, their death is always a shock. It’s just awful that Skye is no longer in the world. It’s a tremendous loss, and I’m heartbroken for Holly and Evie and all those who loved her and learned from her."
Michelin-starred chef Merlin Labron-Johnson also paid his respects.
A post on social media read: "Just devastated to hear the news about Skye. a beloved friend and such a kind mentor figure to me from when I first moved to London. She was the true pioneer of the farm to table movement in the UK and I looked up to her so much. Her commitment was totally unwavering, authentic but always displayed with such humility and 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."
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