Food for thought

Michelin-starred chef Skye Gengall, has brought her food sustainability ethos to Hook’s Heckfield Place

- Rebecca Fletcher

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.”