Skye Gyngell, the pioneering chef and restaurateur who championed the slow food movement, has died at the age of 62. She passed away on 22 November in London, surrounded by her family, according to a statement released by her loved ones.
Gyngell was best known for founding the Michelin-starred Petersham Nurseries Cafe in Richmond, south-west London, where she built a garden restaurant from scratch and became an early celebrity advocate for local and seasonal ingredients. Her career also included opening Spring at Somerset House in London and running Marle and Hearth at Heckfield Place in Hampshire, with Marle earning a green Michelin star in 2022.
Tributes poured in from the culinary world. Chef Jeremy Lee praised her “extraordinary life and career”, while Jamie Oliver called her “an amazing woman and incredible cook”. Nigella Lawson said she was “heartbroken”, and Cyrus Todiwala described her as “a great culinary leader”.
Born in Sydney on 6 September 1963, Gyngell initially studied law before training in Paris and working at the Dorchester under Anton Mosimann. She later transitioned to teaching and private catering for clients including Nigella Lawson and Madonna, and served as food editor of Vogue.
Last year, Gyngell was diagnosed with Merkel cell carcinoma, a rare and aggressive skin cancer, which temporarily affected her sense of taste and smell. She is survived by her daughters Holly and Evie.
