Australian, Michelin-starred chef and former food editor for Vogue, Skye Gyngell, invites Patrick into her beautiful restaurant, Spring, at Somerset House in London. Together they savour the story of Skye’s upbringing through her choice of deep, dark greens and bright, bold yellows. She says: ‘If you’ve grown up in a country like Australia, the majesty of nature is so huge, the skies are so vast, the seas are so strong, the earth is so red, it gets into your DNA.’ Skye also describes her passion for soft pink, which is the colour of Spring restaurant and of where she feels her life is now. ‘A lot of my life has been about trying to define who I am. I really wanted Spring to feel female, delicate and soft and to celebrate that it’s a restaurant headed up by a woman.’
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