Skye and Cora at the podcast recording studio.
Spring restaurant.
REV On Air: Sustainable Eating with Skye Gyngell of Spring & Heckfield Place
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. Skye Gyngell, an Australian native who has been making waves with her cooking ever since she moved to England. Her approaches to cooking and farming is innovative and sustainable
Skye Gyngell 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.
Accessories
Paradise Row
Ethical Leather Shopper Bag in Whiskey
$457
Bridal
Olistic The Label
Pāpiliō Organic Peace Silk Top
$436
