Lucinda Bruce-Gardyne has worked as a Section Chef at Conran's innovative restaurant Bibendum and has run a successful catering business with clients such as Baroness Jay, Sir Christopher Bland and Loyd Grossman. She has taught at Leiths School of Food and Wine in London, where she trained, and was co-author of Leiths Technique Bible with Susan Spaull, which won two major awards, including the Gourmet Professional Book of the Year 2003.