One of UK’s high Michelin-awarded cooks useless as Jamie Oliver leads tributes
Skye Gyngell, the Australian-born chef and food writer, has died at the age of 62, her family and friends have confirmed as tributes pour in from the culinary world
Celebrated chef Skye Gyngell has passed away at the age of 62.
The Australian-born culinary star, who honed her skills in France before settling in the UK, became famous for championing local and seasonal produce at the Petersham Nurseries Cafe in Richmond, which earned a coveted Michelin star. The accomplished chef and food writer built her reputation on seasonal, ingredient-focused cuisine and her dedication to environmental responsibility.
In October 2014, she launched Spring at Somerset House in London, pioneering the elimination of single-use plastics and introducing a ‘Scratch menu’ in 2016 to tackle surplus waste produce and highlight the problem of food waste.
Her family and friends issued a heartfelt statement: “We are deeply saddened to share news of Skye Gyngell’s passing on 22nd November in London, surrounded by her family and loved ones”, reports the Manchester Evening News.
“Skye was a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land. She leaves behind a remarkable legacy and is an inspiration to us all. The family requests privacy at this time.”
The culinary community has been paying tribute, with TV chef Jamie Oliver sharing on Instagram: “Terrible sad news. She was an amazing woman and incredible cook and kind hearted. She will be very very very missed. Thank you for all you did to inspire young cooks.”
Nigella 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.”
Pastry chef Ravneet Gill expressed her sorrow, stating: “What sad news, what a woman and inspiration.”
Gyngell first gained recognition at Petersham Nurseries, where she took on the role of head chef in 2004. The restaurant was awarded a Michelin star under her leadership in 2011.
In addition to her culinary achievements, Gyngell was also a respected writer, serving as food editor for Vogue until 2003 and contributing to the Independent on Sunday between 2006 and 2011. She is also the author of four cookbooks.
A statement released by Spring, owned by Gyngell, paid tribute to her pioneering work: “Skye was one of the earliest voices championing British farmers and biodynamic produce.”
The statement continued: “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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