Food for thought
Hampshire Life|June 2020
Michelin-starred chef Skye Gengall, has brought her food sustainability ethos to Hook’s Heckfield Place
Rebecca Fletcher
Food for thought

For one of Britain’s most celebrated chefs, the intrinsic link between food and sustainability isn’t simply a question of adopting a modern mantra or riding the wave of a new fad. It’s been the philosophy that has driven the elegant cuisine and style of Australian-born Skye Gyngell for years. From food writer at Vogue to winning a coveted Michelin star at Petersham Nurseries in Richmond, London, Skye’s commitment to championing a vision for a greener future has always been reflected in the perfectly pared-back dishes she creates which celebrate the seasons and allows ingredients to speak for themselves.

“I grew up in a house where food and health were so important,” she says. “A lot of things that I really rebelled against as a teenager make so much sense to me now – eating close to home, eating what’s in season. It came from my family. Food that’s pleasing to the eye, the heart, the soul. I definitely cook to give pleasure. For me, it’s an act of giving, a generosity that’s important to me and satisfying.”

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