Episode 6

Skye Gyngell on how we can all eat delicious, nutritious food that doesn’t cost the earth.

In this episode, Paul welcomes Skye Gyngell, award-winning chef and author. Skye explains why a produce-first, seasonal approach to cooking is so close to her heart, shares the steps she took to eliminate single-use plastic from her restaurant Spring and gives her top tips for eating more sustainably at home.  

This episode is part of a new series, created in partnership with Coutts, examining how we can embed purpose and sustainability into our everyday lives. From responsible investment to electric vehicles to eco-conservation, we’re exploring the new technology, partnerships and initiatives helping us all to lead cleaner and greener lives.