Skye Gyngell – Story in food, Spring Restaurant, Somerset House

Born in Australia, she trained and cooked in Sydney, Paris and London before becoming Head Chef at Petersham Nurseries Café in Richmond, where she earned its first Michelin star in 2011. She went on to open Spring at Somerset House in London and was part of the team at Heckfield Place in Hampshire, both places known for their connection to the land and the biodynamic farm Fern Verrow.