Cooking with the seasons, championing produce over everything else, keeping things simple on the plate – there are dozens of chefs now following this mantra in restaurants across the UK. But one of the first to walk this path was Australian-born Skye Gyngell, someone who now encapsulates the zero-waste, ingredient-led style of cooking at her beautiful London restaurant Spring.

Growing up in 1970s Sydney meant Skye was brought up amongst a variety of food cultures, eating out every weekend at the many Korean, Vietnamese, Lebanese, Greek and Italian restaurants set up by immigrants to the city. While her family were very food-focused (‘they followed a macrobiotic way of eating, which was quite big in the ‘70s’), it wasn’t until she got a job washing up in a charcutier whilst studying for a law degree at university that Skye started to really fall in love with cooking. ‘There was this amazing woman there who’d studied in France,’ she says. ‘She taught me how to make mayonnaise, stock, pies, things like that, and after a year at university I moved to Paris to do a cookery course before spending two years cooking in a two-starred restaurant called Dodin-Bouffant.’

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