Australian by birth, Skye Gyngell was an innovative chef and acclaimed food writer. Skye worked at leading restaurants in Paris and London and wrote for The Independent on Sunday and Vogue. A Year in my Kitchen was her first cookbook, published in 2006. As head chef at the Petersham Nurseries Cafe in Richmond, south-west London, she acquired a reputation for superb food in an outstanding setting and was awarded a Michelin star. She went on to establish Spring, a pioneering seasonal and sustainable restaurant at London's Somerset House. Skye Gyngell died in 2025 and is survived by her two daughters, Holly and Evie.