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

A white bowl of braised radishes on a marble countertop.

Braised Radishes

updated posted by

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.

  • Quick Glance
  • 5 M
  • 20 M
  • 0
A glass bowl filled with Campari sorbet on a white marble countertop.

Campari Sorbet

updated posted by

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

  • (2)
  • 15 M
  • 2 H, 40 M
  • 4
Halved slow roasted tomatoes on a piece of parchment with drops of oil and flakes of salt.

Slow-Roasted Tomatoes

posted by

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

  • Quick Glance
  • 10 M
  • 4 H
  • 0
A pile of autumn coleslaw with apples, hazelnuts, red cabbage, beets, and pomegranate seeds

Autumn Coleslaw

posted by

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.

  • Quick Glance
  • 20 M
  • 25 M
  • 0