Skye Gyngell
The culinary world is mourning the loss of Skye Gyngell, the acclaimed Australian-born chef who rose to prominence as head chef at Petersham Nurseries Café in Richmond. Gyngell died in London at the age of 62 on November 22, 2025, surrounded by family and loved ones. The cause of death was Merkel cell carcinoma, a rare and aggressive skin cancer, which she had battled for approximately 18 months.
Career Highlights and Impact
Gyngell was celebrated for her innovative approach to food, sustainability, and her advocacy for British farmers and biodynamic produce. Her tenure at Petersham Nurseries Café was marked by critical acclaim, culminating in the award of a Michelin star in 2011—the first Australian woman to achieve this distinction in the UK.
After her success at Petersham Nurseries, Gyngell opened Spring at Somerset House, which became London’s first single-use plastic-free restaurant. She introduced the “Scratch menu,” utilizing surplus and waste ingredients to promote sustainability, further cementing her reputation as a leader in environmentally conscious dining. Gyngell also served as culinary director at Heckfield Place and authored several acclaimed cookbooks.
Personal Life and Legacy
Born in Sydney in 1963, Gyngell trained in Paris before moving to London, where she worked under renowned chefs and at notable restaurants. She was the daughter of broadcaster Bruce Gyngell and interior designer Ann Barr, whose death occurred just days before Skye Gyngell’s passing. Gyngell was a devoted mother and grandmother.
Tributes and Industry Response
Tributes have poured in from across the culinary world. Celebrity chefs Jamie Oliver, Nigella Lawson, Kylie Kwong, and Ravneet Gill praised Gyngell’s kindness, inspiration, and lasting impact on food and sustainability.
Business and Community Influence
Gyngell’s leadership at Petersham Nurseries was pivotal during a four-year planning battle with the local council in 2009. The restaurant, known for its celebrity clientele, faced challenges over licensing and community concerns about traffic and parking. Under her guidance, the owners implemented a travel plan that encouraged diners to use sustainable transport, leading to a permanent license for the venue and setting a precedent for responsible business practices in hospitality.
Skye Gyngell leaves behind a legacy of culinary excellence, sustainability, and innovation that will continue to inspire chefs and restaurateurs worldwide.