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Lyndon works with major brands and niche businesses around the world to forecast the future of food. He creates healthy food initiatives and recipes for leading health charities including Diabetes UK, Stroke Association and the British Heart Foundation, working with dietitians and clinical teams to ensure recipes are medically correct as well as great-tasting.
Lyndon is food expert and contributor to numerous magazines and publications, including Fine Food Digest, Diabetes Balance Magazine, Tesco, Healthy Living, BBC Good Food, Optimum Nutrition Magazine. From healthy recipes to distilling vital technical information in an accessible format for consumers and media alike.
Lyndon contributes to websites such as Love Food Hate Waste and to date has developed over 500 recipes for Diabetes UK. Creating food that embraces a wide variety of cultures, he collaborates with many diverse communities on healthy new recipes and food that is both familiar and healthier than traditional favourites.
Devising recipes that are culturally appropriate, Lyndon 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 UK Parliament, Lyndon is a Member of The Guild of Food Writers, Member of The Medical Journalists' Association, Fellow of the Institute for Optimum Nutrition; 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 futurist clients include Arla, Cadbury, Diageo, Hermesetas, Nestle, Pernod Ricard, Whole Foods.
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