Skye and Cora at the podcast recording studio.
REV On Air with Skye Gyngell
We are so excited to have our first guest today that will be talking about sustainable food and her opinions on the most ethical way to be growing it, consuming it and dining out. Her name is Skye Gyngell, an Australian native who has been making waves with her cooking ever since she moved to England with her innovative and sustainable approaches to cooking and farming.
She began what has become an incredibly illustrious career as head chef at Petersham Nurseries, before starting her very own restaurant, Spring, which has been often noted as one of London’s most sustainable, and beautiful, places to dine. Most recently, she has become the Culinary Director at Heckfield Place, where she oversees a biodynamic farm and encourages locality and seasonality in all the food prepared there. We talk about her journey within the organic food movement, the importance of working with British farmers, zero waste eating and food waste, and her most recent achievement of becoming the UK’s first restaurant to entirely ban single use plastics.