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