Jinny's Tonic No.3
Working with Integrity
Tonic No. 3 - Skye Gyngell
Originally from Australia, Skye Gyngell is now one of Britain’s most respected and acclaimed chefs. After initially training in Sydney and then Paris, Skye moved to London to work at The French House and with a number of high-profile private clients before taking on the role of head chef at Petersham Nurseries. It was at Petersham that Skye became renowned for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her.
Spring opened in London in 2014 as Skye Gyngell’s first solo venture. The restaurant brings Skye’s acclaimed ingredient-led cooking to the New Wing of Somerset House, the renowned arts and cultural centre in the heart of the West End. Since opening the doors to Spring at Somerset House Gyngell has won the respect of critics and diners alike for the simple, seasonal, ingredient-led food that comprises the menu. Skye was the Independent on Sunday’s food writer for five years, and has also published four books: A Year in My Kitchen (2006), My Favourite Ingredients (2008) and How I Cook (2010), and Spring (2015) all to great acclaim.
At Jinny’s Tonic, Skye will discuss her relationship with biodynamic farm Fern Verrow, as well as working with integrity - moving a business in a more environmentally sustainable direction.
Join us on Friday 28th September 2018. Doors open at 6.30pm, with the event beginning at 7.15pm.
Tickets are available through: https://www.eventbrite.co.uk/e/jinnys-tonic-no3-skye-gyngell-on-working-with-integrity-tickets-49176864325