Owner and chef Skye Gyngell of Spring restaurant in London has become a pioneer of change in the restaurant industry.
Her first major transformation was to launch the Scratch menu in 2016. This was a collection of dishes made entirely from waste food, such as repurposed beetroot tops or the trimmings from home-made pasta.
But Skye didn’t stop there. Her latest project started when she calculated her restaurant bought 800 miles of clingfilm a year. This inspired her to eradicate single-use plastics from the restaurant. Working with Sian Sutherland in an advisory role, Skye sourced alternatives for everything in her restaurant that had a negative impact on the environment.
She’s a real inspiration and you can learn more about her restaurant at springrestaurant.co.uk.