Cicchetti

Cook and food writer Lindy Wildsmith specializes in British country and Italian regional food. Fish and game, home cooking and kitchen crafts, such as preserving, curing, smoking and potting are high on her agenda. She is also a travel writer - in love with Italy - where she lived for many years. She is fascinated by the ties between people, culture and food. She has been a follower of Slow Food almost since its inception. She is a great believer in the importance of good, fresh, ingredients and using local shops. The way we used to cook is one of Lindy's inspirations and she collects early cookery books. She likes nothing better than getting stuck into some serious research as long as she can escape into the kitchen at meal times. She is the author of Cured, which was shortlisted for the André Simon award and the Guild of Food Writers best food book in 2011. She has written other more general cookery books and a book on preserving. Lindy speaks fluent Italian, runs Italian cookery courses and has an in-depth knowledge of Italy and Italian food and is currently translating an Italian cookery book called Love Italian Food by Maddelena Caruso to be published by Jacqui Small. One of the great mysteries of modern lifestyle, Lindy says, is why does everyone want to cook like a chef? And why is the word cook fast becoming a dirty word? Even home cooks are starting to be referred to as chefs. Lindy believes that eating is as essential as breathing and that eating and cooking are inseparable and that sitting around a table with friends and family is one of the great joys of life. She writes a monthly blog grown-upfood.blogspot.com/ and you can follow her on twitter @lindywildsmith Lindy runs The Chef's Room fish and cookery school in Wales where she teaches regularly with Franco Taruschio, founder of the Walnut Tree Inn. She teaches residential courses at Denman - the National WI College near Abingdon in Oxfordshire, at Hart's Barn in Gloucestershire and Divertimenti in London. She also speaks professionally and this year she will be taking part in the EURoeDiscover the OriginEUR? scheme - presenting seminars for the catering, delicatessen and restaurant trades on Prosciutto di Parma and Parmigiano Reggiano. thechefsroom.co.uk