A statement released by her family and friends shared the news.
“We are deeply saddened to share news of Skye Gyngell’s passing on 22nd November in London, surrounded by her family and loved ones,” it reads.
“Skye was a culinary visionary who influenced generations of chefs and growers globally to think about food and its connection to the land.
Gyngell trained in France and worked at the French House in Soho and under Anton Mosimann at the Dorchester in London, but made her name at the Petersham Nurseries in Richmond. She joined the restaurant as head chef when it opened in 2004 and was awarded a Michelin Star for her work at the restaurant within a greenhouse in 2011.
Known for her commitment to fresh, seasonal food and a focus on sustainability and minimising waste in the kitchen, she opened her own restaurant, Spring, in Somerset House in 2014. It was said to be the first restaurant in London to eliminate single use plastic. Gyngell also published four cookbooks and her writing appeared in Vogue and Independent on Sunday.
A number of figures from the culinary world shared their sadness as the news spread.
“Terrible sad news,” posted Jamie Oliver. “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.”
Ravneet Gill wrote: “What sad news, what a woman and inspiration.”
Quo Vadis chef Jeremy Lee also shared his sadness, remembering Gyngell’s “extraordinary life and career.”
