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by Skye Gyngell and Andy Sewell

Hardback Publication Date: 02/02/2016

RRP  $51.99 $20.25
Published to celebrate Skye Gyngell's new restaurant in London, Spring presents a collection of delectable recipes from the menu--beautiful new breads and pasta dishes, exquisite seafood and meat dishes, colorful salads and vegetables, enticing ice creams and desserts, original preserves, and drinks newly fashioned for the restaurant. Spring also provides a fascinating insight into the creation of the restaurant itself, from Skye's first visit to the space at Somerset House, through to the design and development of the site, to the opening of the restaurant, decor, and even staff uniform.
Cookery dishes & courses
Publication Date:
Quadrille Publishing, Limited
Country of origin:
United Kingdom
Dimensions (mm):
Skye Gyngell

Following her huge success as head chef at Michelin starred Petersham Nurseries, Skye is opening an exciting new London restaurant at Somerset House in October 2014. Exquisitely designed and with an original menu, 'Spring' is destined to be the hottest new place to eat in London this year. Born in Australia,

Skye has worked as a chef in Sydney, Paris and London. In 2004 she became head chef at Petersham Nurseries Cafe in Richmond, Surrey, which soon acquired a reputation for exceptional food in an outstanding setting.

It received numerous awards, including Time Out's Best Al Fresco Restaurant Award and Tatler's Most Original Restaurant Award, culminating in a Michelin star in 2011. She left a year later to pursue solo ventures. Skye is an established food writer, having written regularly for Vogue and The Independent on Sunday for several years.

Her first cookbook, A Year in my Kitchen, was published by Quadrille in 2006 to notable acclaim. It received several awards,including The Guild of Food Writers Cookery Book of The Year in 2007. A year later, Skye's second book, My Favourite Ingredients, was published, followed by How I Cook in 2010.

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