The culinary world is mourning the loss of Skye Gyngell, the acclaimed Australian chef who helped redefine modern British cooking, after her death at age 62.
Her passing was confirmed in a statement released by her family and friends, which read: "We are deeply saddened to share news of Skye Gyngell's passing on 22nd November in London, surrounded by her family and loved ones."
They described her as "a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land."
A Trailblazing Career in Cuisine
Born on 6 September 1963, Gyngell came from a prominent Australian family. Her father, Bruce Gyngell, was Australia's first television presenter, while her mother, Ann Barr, was a renowned interior designer.
Her culinary journey began in Paris at age 19, where she received training before moving to London. There, she worked under esteemed chefs including Anton Mosimann at the Dorchester and at the French House in Soho.
Her breakthrough came in 2004 when she took over the kitchen at Petersham Nurseries Café in Richmond. Her fresh, vegetable-focused approach earned the venue a Michelin star in 2011, though she later described the accolade as a "curse" due to the increased pressure and expectations.
A New Chapter and Health Battle
In 2014, Gyngell opened her own restaurant, Spring at Somerset House in central London. The site was designed by her sister and represented an evolution of her seasonal, ingredient-led philosophy in a more formal urban setting.
Her farm-to-plate ethos reached its fullest expression in her role as culinary director at Hampshire's Heckfield Place, where the restaurants Marle and Hearth were supplied directly from the estate's biodynamic farm.
Tragically, in 2024, Gyngell was diagnosed with Merkel cell carcinoma, a rare and aggressive form of skin cancer. She underwent surgery that required the removal of her salivary glands, resulting in the loss of her sense of taste and smell.
In a poignant interview with the Financial Times in May 2025, she revealed: "For the first time since my diagnosis I cried. I wasn't upset because it would affect my work... It was more the sadness that I might never be able to enjoy food again."
Lasting Legacy and Tributes
Beyond her restaurant work, Gyngell was a prolific food writer. She served as food editor of Vogue until 2003, wrote for The Independent from 2006 to 2011, and published four cookbooks including the award-winning "A Year in My Kitchen."
News of her death prompted an outpouring of tributes from across the culinary world. Her team at Spring described her as "far more than a chef - or, as she preferred to say, a cook. She was a mentor, an anchor, and a force."
Celebrity chef Jamie Oliver paid tribute on Instagram, writing: "Her culinary style and good taste was second to none. She was very kind to me and my 15 students and employed many of them over the years."
Food writer Nigella Lawson, for whom Gyngell worked as a private chef, expressed her heartbreak, noting: "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."
Skye Gyngell's influence on modern British cuisine and her commitment to seasonal, respectful cooking ensures her legacy will continue to inspire chefs and food lovers for generations to come.
