Lucinda Bruce-Gardyne

Lucinda Bruce-Gardyne FRSE is a Scottish chef and writer who specialises in cookery and food allergies.

Biography

Lucinda Bruce-Gardyne studied Physiology at Queen Mary University of London.[1] After graduation, she trained at Leiths School of Food and Wine in London and worked as a section chef at Terence Conran's restaurant Bibendum.[2] In 1998, she returned to teach at Leiths, where she was commissioned to write the Leiths Techniques Bible.[citation needed]

She lives in Edinburgh with her husband and three children, two of whom suffer from dairy, egg and wheat allergies.[3]

After publishing her book on cooking for food allergies in 2007, Bruce-Gardyne worked on developing the recipe for a perfect, fresh gluten-free loaf. In April 2009, she launched Genius Fresh White and Brown Gluten and Wheat Free bread into the retail market the UK and founded the company Genius Foods Ltd[4] based in Edinburgh.

Genius bread has won three awards since its launch – Award for the Most Innovative Product from Coeliac UK;[5] Award for Innovation at the Foods Matter Free-From Food Awards;[6] and Award for Innovation at the Bakery Industry Awards.[7]

Honours

Bruce-Gardyne was elected a Fellow of the Royal Society of Edinburgh in March 2017.[8]

Books

  • Leiths Techniques Bible (co-authored with Sue Spaull), Bloomsbury (2003); ISBN 0-7475-6046-3—this book has won two major awards since publication:
a) "Best Book in the World for Food Professionals", Gourmand Book Awards, 2003[9]
b) Top 10 "The Most Useful Cookery Books Ever", Waitrose Food Illustrated, 2005.[10]

References

  1. ^ "Case study: Lucinda Bruce-Gardyne". The Royal Society. Retrieved 19 September 2024.
  2. ^ Lucinda Bruce-Gardyne Archived 13 October 2007 at the Wayback Machine, panmacmillan.com; accessed 14 May 2017.
  3. ^ Profile, Scotsman.com; accessed 14 May 2017.
  4. ^ Genius Gluten Free, geniusglutenfree.com; accessed 14 May 2017.
  5. ^ Coeliac UK website Archived 2008-08-07 at the Wayback Machine, coeliac.org.uk; accessed 14 May 2017.
  6. ^ Free From Food Awards Archived 2009-10-06 at the Wayback Machine, freefromfoodawards.co.uk; accessed 14 May 2017.
  7. ^ Bakery Industry Awards Archived 2009-11-07 at the Wayback Machine, bakeryawards.co.uk; accessed 14 May 2017.
  8. ^ "RSE Welcomes 60 New Fellows" (Press release). Royal Society of Edinburgh. 15 February 2017. Retrieved 28 March 2017.
  9. ^ Best Professionals Archived 2008-07-04 at the Wayback Machine, cookbookfair.com; accessed 14 May 2017.
  10. ^ The Most Useful Cookery Books Ever - Writers and critics - Celebrities and articles Archived 2007-10-12 at the Wayback Machine, Waitrose.com; accessed 14 May 2017.