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.
[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.