Talk: DIRT's Arizona Muse X Skye Gyngell
Food is Farmed; and so is Fashion. Model and founder of DIRT charity Arizona Muse in conversation with Skye Gyngell, Heckfield's Culinary Director, Spring Restaurant Chef and Vogue contributor. Exploring the importance of Biodynamics on both the supply chain of what we eat and what we wear.
Model and Founder of DIRT - Foundation for the Regeneration of Earth - Muse is considered an icon in the modelling world and has starred in campaigns for Prada, Chanel, Estée Lauder, Louis Vuitton, Yves Saint Laurent, Miu Miu, Chopard and Chloé. A true Vogue girl, Arizona has graced the cover of over 40 international Vogue titles.
Muse became an activist, educator and founded DIRT.charity. She passionately promotes Biodynamic Farming as one of the most effective solutions to the climate crisis and takes her children to volunteer on those farms for a day of satisfying work in nature with animals. Arizona has been engaged as an impact-consultant for brands who wish to lower their environmental impact. (Photo credit Helene Sandberg.)
Originally from Australia, Skye Gyngell is now one of Britain’s most respected and acclaimed chefs. After initially training in Sydney and then Paris, Skye moved to London to work at The French House and with a number of high-profile private clients before taking on the role of head chef at Petersham Nurseries. It was at Petersham that Skye became renowned for her distinctively seasonal, elegant cooking, creating dishes inspired by what she saw growing and blossoming around her. Skye was food writer for both Vogue and the Independent on Sunday, and has also published four books: How I Cook, Spring, A Year In My Kitchen and My Favourite Ingredients all to great acclaim.
The Screening Room Bar will open half an hour before the talk starts.
Due to high demand, our pre-talk dinner Earth in Marle Restaurant (three-course fixed set menu as explained below) at 5.30pm needs to be reserved in advance. If you would like to book a table (subject to availability), please email email@example.com
Bound by the rhythm of the seasons, our restaurants are fuelled by the biodynamic Market Garden and organic Home Farm. From gluts to unloved bits like beetroot tops, we hope not to waste an ounce of produce.
This daily-changing menu – echoing Skye's Scratch menu at Spring in London – features elegantly simple, delicious food using ingredients that otherwise might have been overlooked.
Being inspired by what we have to hand means we cannot alter the early evening menu on the night. If you have any dietary requirements or allergies, we suggest you order from the a la carte menu of the day.