About Skye Gyngell

Skye Gyngell

Born in Australia, Skye Gyngell has worked as a chef in Sydney, Paris, and London. In 2004, she became head chef at Petersham Nurseries Café in Richmond, Surrey, which was awarded a Michelin star in 2011. Gyngell is also a food writer who contributes regularly to Vogue and the UK’s Independent on Sunday. She’s the author of nearly half a dozen cookbooks, including her most recent title, Spring. @skyegyngell

Halved slow roasted tomatoes on a piece of parchment with drops of oil and flakes of salt.

Slow-Roasted Tomatoes

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With their intensified flavor, these candy-like tomatoes make an astonishing addition to all sorts of dishes.

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  • 10 M
  • 4 H
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A pile of autumn coleslaw with apples, hazelnuts, red cabbage, beets, and pomegranate seeds

Autumn Coleslaw

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A teetering tower of autumnal goodness that isn’t only stunning to behold but ridiculously healthful thanks to cabbage and apples and pomegranates, oh my.

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  • 20 M
  • 25 M
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Campari Sorbet

Campari Sorbet

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Sweet and tart and sophisticated and stunning and almost too pretty to eat. Almost.

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  • 15 M
  • 2 H, 40 M
  • 4
Braised Radishes

Braised Radishes

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When subjected to gentle heat, radishes’ vibrant fire engine red fades to the palest shade of pink and their peppery rawness gives way to a complex nuttiness.

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  • 5 M
  • 20 M
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