Wednesday, 26 January 2011


Wonderful news recently that Skye Gyngell got a Michelin Star for Petersham Nurseries. I can't help wondering how she selects and manages her team of chefs. She cooks so instinctively, and has worked out her own way to do things, there must be some bending of wills for chefs to unlearn what they have previously been taught. She doesn't wear whites in the kitchen, which indicates that she doesn't even see herself as a 'chef ', rather as someone who cooks, both at work and at home. The thing is with cooking, that there is no right or wrong way (with the possible exception of baking). What matters is the combination of flavours and textures that go on the plate. I feel that Gyngell aims for clean, fresh, true food, and her methods would be derived from a desire to achieve this. This is not to imply 'flimsy' or 'delicate' or that she has a  'feminine touch'....gutsy flavours will be there when necessary. I suspect that Petersham Nurseries is unlike anywhere else to work in. The Bay Tree, also, is a bit unlike anywhere else to work in. Obviously, there will never be a Michelin Star for The Bay Tree, not least because I try too much to be all things to all people, ...... we serve anything from a simple baked potato up to the gorgeous coley with fennel veloute that Jonny made last week.

To read the Rose Prince article about Gyngell's Michelin Star, go to

No comments:

Post a Comment