Bio
Lindy Wildsmith is a cook, teacher and food writer specialising in British country and Italian regional food. She is in love with Italy where she lived and worked for many years as well as her native Herefordshire
Lindy Wildsmith is a cook, teacher and food writer specialising in British country and Italian regional food. She is in love with Italy where she lived and worked for many years as well as her native Herefordshire where she now lives. Fish and game, home cooking and kitchen crafts, such as preserving, curing, drinks making, smoking. potting are high on her agenda.
She writes recipe and other lifestyle features.
She is fascinated by the ties between people, culture and food. She likes nothing better than getting stuck into some serious research as long as she can escape into the kitchen to cook at meal times. She is the author of many cookery books. Cured was shortlisted for the André Simon award and the Guild of Food Writers best food book in 2011.
Lindy believes that cooking and sitting around a table with friends and family is one of the great joys of life. She runs The Chef’s Room fish and cookery school in Wales where she teaches regularly with Franco Taruschio, founder of the Walnut Tree Inn. The school has just won the Best Welsh Cookery School award in the British Cookery School Awards. The school is actively involved with teaching and encouraging cooking in schools and in the community.
She teaches residential courses on Italian food at Denman - the National WI College near Abingdon in Oxfordshire and writes many of the food features for WI Life. She teaches in London at Divertimenti from time to time and at other schools around the country. Look out for her at food festivals in Wales and on the borders.
She is a professional speaker and in 2012 presented seminars for the “Discover the Origin” scheme to the catering, delicatessen and restaurant trades on Prosciutto di Parma and Parmigiano Reggiano.
Specialist areas
MAGAZINES Recipe Features, Italy, travel/food Currently WI Life House and Garden Traveller Magazine BOOKS Artisan Drinks 2014 Jacqui Small Publishing: Cicchetti and Italian plates to share with Valentina Harris 2013 Quarto. Cured, salted, dried, smoked, potted, pickled and raw 2011 Jacqui Small Publishing: Eating Outdoors 2009 Rylands Peters and Small TRANSLATION Lindy speaks fluent Italian and has an in-depth knowledge of Italy and its food. She translated Love Italian Food by Maddelena Caruso TEACHING THE CHEF'S ROOM (Blaenavon, Wales) Fish, Curing, Italian and other countries, Knife Skills, Home cooking and entertaining Fish cooking demonstrations for Tesco Gold fishmonger training SCHOOL OF ARTISAN FOOD (Nottingham) Preserving and Curing WI COOKERY SCHOOL (Abingdon) Residential 2 and 3 day courses Italian, Farmhouse, Preserving and Curing BUSINESS Her cookery school The Chef’s Room has been awarded best in Wales on numerous occasions. Teaching both home cooking to enthusiastic amateurs, chef training and encouraging young people in schools and in the community to cook are all on the agenda. SPEAKING She is a professional speaker and in 2012 presented seminars for the “Discover the Origin” scheme to the catering, delicatessen and restaurant trades on Prosciutto di Parma and Parmigiano Reggiano. ON LINE AND SOCIAL MEDIA She writes a blog http://grown-upfood.blogspot.com/ and you can follow her on twitter @lindywildsmith and facebookcook
