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

This article reads like a press release or a news article and may be largely based on routine coverage. (April 2014)

Biography

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 Terence Conran's restaurant Bibendum.[1] 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.[2]

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[3] based in Edinburgh.

Genius bread has won three awards since its launch – Award for the Most Innovative Product from Coeliac UK;[4] Award for Innovation at the Foods Matter Free-From Food Awards;[5] and Award for Innovation at the Bakery Industry Awards.[6]

Honours

Bruce-Gardyne was elected a Fellow of the Royal Society of Edinburgh in March 2017.[7]

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[8]

b) Top 10 "The Most Useful Cookery Books Ever", Waitrose Food Illustrated, 2005.[9]

• How To Cook For Food Allergies, Macmillan; ISBN 1-905744-04-8 (published 19 October 2007)

References

External links

• Lucinda Bruce-Gardyne official website

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