Food writer, teacher, cook and translator, Lindy Wildsmith specializes in British country and Italian regional food. Fish and game, home cooking and kitchen crafts, such as preserving, fermenting, curing and seasonality, are high on her agenda.
As a young woman, Lindy lived and worked in Bologna and Roma where she became totally immersed in the food, culture and language. As an enthusiastic traveller, she constantly picks up culinary moss, adding to her rich store of knowledge.
She is fascinated by the ties between people, culture and food. She has been a follower of Slow Food almost since its inception and is proud to have represented her local Three Counties Perry Presidium at Terra Madre in Turin. She believes in the importance of cooking with a wide spectrum of good, fresh, ingredients and using independent shops as much as possible.
Images by Kevin Summers from Raw and Rare,
Jacqui Small 2017 £20.00
Seared mackerel with pickled gooseberries
Scattered sushi with seared beef
Persimmon with sake and carpaccio of pineapple desserts
Fillet of venison with pomegranate jewels
Giardiniera pickled vegetables