About Lyndon

 

An established food & health writer, international consultant and food futurist. Lyndon is the food expert for Health & Fitness Magazine, and contributor to many other magazines, including Fine Food Digest, Diabetes Balance Magazine, Tesco Food Club, Healthy Living, BBC Good Food and Optimum Nutrition Magazine. 


Lyndon creates healthy food initiatives and recipes for leading health charities including Diabetes UK and the British Heart Foundation, working with dietitians and clinical teams to ensure recipes are medically correct as well as tasting great. 


He also contributes to websites such as Love Food Hate Waste and developed over 500 recipes for Diabetes UK. Creating food that embraces a wide variety of cultures, Lyndon collaborates with many diverse communities on healthy new recipes and food that is both familiar and healthier than traditional favourites. 


Creating recipes that are culturally appropriate, he has made films and recipe cards to teach healthy eating. Along with practical guides on cooking for specific health conditions, with tips on portion size, cooking on a budget, food for the whole family, cooking for one.


An adviser on food business to the All-Party Parliamentary Group for Entrepreneurship, Lyndon is a Member of The Guild of Food Writers, Member of The Medical Journalists' Association, Fellow of the Institute for Optimum Nutrition; Member and former Vice Chairman of the Guild of Health Writers. 

 

Brought up in a Cotswold hotel, Lyndon trained at the Savoy and with Antonio Carluccio and Genaro Contaldo. He worked with Maxims de Paris and ran an artisan bakery and restaurant chain in the US. Lyndon also managed all the food, bar and restaurant operations for Selfridges.

 

A founding  director of Slow Food UK, Lyndon was selection panel chairman for the first Real Food Festival. He created the award-winning Eat:Fit and What’s On Your Plate? campaigns, promoting healthy local food and greater menu disclosure.

 

Lyndon regularly speaks at conferences in the UK and internationally, gives cookery demonstrations and chairs high level debates. 


Consultancy and food futurist clients include Whole Foods Market, Cadbury, Diageo and Nestle.