Acclaimed food writer, cook, teacher and traveller Lindy Wildsmith is a great believer in the importance of seasonal ingredients and connecting with the land, people and producers she meets as she pursues her love of food in her native Herefordshire and far beyond.
Her appreciation of nature, the changing seasons and the countryside have inspired her interest in both curing, preserving and making drinks and given rise to many cookery books. As author of Cured, she was shortlisted for the André Simon award and the Guild of Food Writers best food book in 2011. Her most recent book, Artisan Drinks, 2014 celebrates the pleasure to be had from making your own.
Fluent in Italian having spent many years working and living in Rome, Lindy also specializes in Italian regional food. She has written books and features on Italian food and most recently wrote the very popular Cicchetti with Valentina Harris (Venetian and other Italian food to share).
She has also worked on translations of Italian cookery books.
Her research for a new book on raw fish, meat and vegetable dishes has altered Lindy’s focus from the British countryside to coastal water and urban eateries; from the traditions of artisans to the creativity of international innovative chefs here in the UK, South America, Japan, Italy and elsewhere.
Teaching figures high when time allows. For many years she ran the Chef’s Room fish and cookery school in conjunction with Chef Franco Taruschio OBE (founder of the famed walnut Tree Inn) The School was named Best in Wales in the British Cookery School Awards on a number of occasions. She now organizes pop up corporate, bespoke and private cooking events. She has recently been invited to Le Marche to investigate the possibility of setting up a cookery school in Loro Piceno.
She teaches preserving and curing at The Artisan School of Food between Sheffield and Nottingham and Italian regional cooking at Denman in the WI cookery school near Oxford.
LINDY WILDSMITH IN A NUT SHELL
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
Recipe Features, Italy, travel/food, recipes
House and Garden
Lindy speaks fluent Italian and has an in-depth knowledge of Italy and its food. She translated Love Italian Food by Maddelena Caruso
SCHOOL OF ARTISAN FOOD (Nottingham)
International preserving and Curing
WI COOKERY SCHOOL (Abingdon)
Residential 2 and 3 day courses
Italian regional, French Farmhouse, Preserving and Curing
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
Her cookery school The Chef’s Room was 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 were all on the agenda.
She organizes pop-up cookery classes, corporate cooking events and acts as a cookery school consultant
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.
Lindy has been invited to act as ajudge for such prestigious awards as The Delicious Produce Awards, Taste of Wales, Quality Food and Drinks and Bella Vista Awards
ON LINE AND SOCIAL MEDIA
you can follow her on twitter @lindywildsmith and facebookcook
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© Lindy Wildsmith