Lucinda Bruce-Gardyne is a writer specialising in Cookery and food allergies.
Lucinda Bruce-Gardyne studied Physiology at the University of London. After graduation, she trained at Leiths School of Food and Wine in London and worked as a section chef at Conran's Bibendum restaurant.
In 1998, she returned to teach at Leiths, where she was commissioned to write the Leiths Techniques Bible.
She now lives in Edinburgh with her husband and three child...
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Lucinda Bruce-Gardyne is a writer specialising in Cookery and food allergies.
Lucinda Bruce-Gardyne studied Physiology at the University of London. After graduation, she trained at Leiths School of Food and Wine in London and worked as a section chef at Conran's Bibendum restaurant.
In 1998, she returned to teach at Leiths, where she was commissioned to write the Leiths Techniques Bible.
She now lives in Edinburgh with her husband and three children, two of which suffer from dairy, egg and wheat allergies.
After publishing her book on cooking for food allergies in 2007, Lucinda worked on developing the recipe for a perfect, fresh gluten-free loaf. In April 2009, Lucinda launched Genius Fresh White and Brown Gluten and Wheat Free bread into the retail market the UK and founded the company Genius Foods Ltd based in Edinburgh. Genius bread has won three awards since its launch – Award for the Most Innovative Product from Coeliac UK; Award for Innovation at the Foods Matter Free-From...
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