Many locals will be familar with the name Skye Gyngell. Skye became head chef at Petersham Nurseries, where she received critical acclaim and a Michelin Star.

Skye came to my attention again recently when I read with interest that she is the star attraction for two culinary week holidays in Sicily, in March and April next year. These breaks are being organised by our friends at The Thinking Traveller.

The package they are offering includes:

  • Six days immersed in a full food and wine programme with Skye Gyngell, including cookery demo sessions and ‘hands on’ lessons with Skye Gyngell and her team
  • Seven hands-on sessions in the villa’s large demonstration kitchen (each work station shared by two participants)
  • Seven nights’ accommodation at the private luxury villa Rocca delle Tre Contrade in double rooms (single occupancy also available)
  • The presence of Jon Moslet, co-owner of Rocca delle Tre Contrade and expert in Sicilian wine and gastronomic traditions
  • A programme of guided tours with English-speaking guide and related ground transportation
  • All meals including wine and beverages (7 breakfasts, 7 lunches, 7 dinners)
  • Transfers between Catania Fontanarossa Airport and Rocca delle Tre Contrade on the first and last days of the week
  • Complimentary in-house laundry service

 

 

Rocca delle Tre Contrade occupies a stunningly panoramic position atop its own hill on Sicily’s east coast. Uninterrupted 360-degree views take in the sparkling Ionian Sea to one side and the fertile flanks and lava peak of Mount Etna to the other. The views of this former aristocratic estate are further enhanced by the intense greens and citrus flashes of the villa’s grounds, which feature lemon groves, fruit orchards and vegetable gardens.

The magnificence of Mother Nature is rivalled only by the spectacular 25-metre, south-facing infinity pool and the delightful interiors, which have been renovated and refurbished to exactingly high standards. Skye Gyngell is no stranger to the charms of Rocca delle Tre Contrade, having stayed and cooked there with family and friends for a week last year. Her sojourn resulted in a feature article with recipes for Bon Appétit Magazine.

Skye Gyngell is one of the most respected chefs in the UK. After earning her reputation at high-level restaurants, including La Varenne in Paris and The Dorchester in London, Skye became head chef at Petersham Nurseries, where she received the aforementioned Michelin Star. In 2014, she opened Spring, in Somerset House. It swiftly became regarded as one of the London’s top restaurants and Skye’s culinary philosophy includes every detail, from the interior design to the menu.

For more information, prices and to book visit www.thethinkingtraveller.com/spring