 | This article reads like
a press release or
a news article and may be largely based on
routine coverage. (April 2014) |
Lucinda Bruce-Gardyne FRSE is a Scottish chef and writer who specialises in cookery and food allergies.
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:
- How To Cook For Food Allergies, Macmillan; ISBN 1-905744-04-8 (published 19 October 2007)
References
- ^ Lucinda Bruce-Gardyne Archived 13 October 2007 at the Wayback Machine, panmacmillan.com; accessed 14 May 2017.
- ^ Profile, Scotsman.com; accessed 14 May 2017.
- ^ Genius Gluten Free, geniusglutenfree.com; accessed 14 May 2017.
- ^ Coeliac UK website Archived 2008-08-07 at the Wayback Machine, coeliac.org.uk; accessed 14 May 2017.
- ^ Free From Food Awards Archived 2009-10-06 at the Wayback Machine, freefromfoodawards.co.uk; accessed 14 May 2017.
- ^ Bakery Industry Awards Archived 2009-11-07 at the Wayback Machine, bakeryawards.co.uk; accessed 14 May 2017.
- ^ "RSE Welcomes 60 New Fellows" (Press release). Royal Society of Edinburgh. 15 February 2017. Retrieved 28 March 2017.
- ^ Best Professionals Archived 2008-07-04 at the Wayback Machine, cookbookfair.com; accessed 14 May 2017.
- ^ 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.
External links
| International | |
|---|---|
| National | |
| This article reads like
a press release or
a news article and may be largely based on
routine coverage. (April 2014) |
Lucinda Bruce-Gardyne FRSE is a Scottish chef and writer who specialises in cookery and food allergies.
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:
- How To Cook For Food Allergies, Macmillan; ISBN 1-905744-04-8 (published 19 October 2007)
References
- ^ Lucinda Bruce-Gardyne Archived 13 October 2007 at the Wayback Machine, panmacmillan.com; accessed 14 May 2017.
- ^ Profile, Scotsman.com; accessed 14 May 2017.
- ^ Genius Gluten Free, geniusglutenfree.com; accessed 14 May 2017.
- ^ Coeliac UK website Archived 2008-08-07 at the Wayback Machine, coeliac.org.uk; accessed 14 May 2017.
- ^ Free From Food Awards Archived 2009-10-06 at the Wayback Machine, freefromfoodawards.co.uk; accessed 14 May 2017.
- ^ Bakery Industry Awards Archived 2009-11-07 at the Wayback Machine, bakeryawards.co.uk; accessed 14 May 2017.
- ^ "RSE Welcomes 60 New Fellows" (Press release). Royal Society of Edinburgh. 15 February 2017. Retrieved 28 March 2017.
- ^ Best Professionals Archived 2008-07-04 at the Wayback Machine, cookbookfair.com; accessed 14 May 2017.
- ^ 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.
External links
| International | |
|---|---|
| National | |