Celebrity chef Skye Gyngell, one of the leading voices in Britain's slow food movement and a trailblazer of seasonal, ingredient-led cooking, has died aged 62. Her family confirmed her passing in London on Saturday, noting that she had been receiving treatment for Merkel cell carcinoma, a rare and aggressive type of skin cancer.
Gyngell, who became internationally recognised for her work at Petersham Nurseries Café and later at Spring in Somerset House, leaves behind an influential legacy that transformed modern British dining.
