Lyndy came from CapeTown, South Africa, to train at the internationally renowned Le Cordon Bleu at Winkfield Place, Berkshire.

Lyndy’s training at Le Cordon Bleu, the school of culinary arts, provided a solid foundation for her career in food, as it combined innovation and creativity with the excellence of the great French culinary tradition.

Lyndy completed the highly acclaimed Cordon Bleu Diploma course, which is a classical training course providing the most rigorous and comprehensive programme in French culinary techniques and international cuisine. Integral to the course is the belief that it is essential to teach classical methods and techniques progressively, in order that such methods and techniques can be applied to any type of cuisine, thus ensuring excellence in contemporary cooking.

Since graduating from Le Cordon Bleu Lyndy has gained a wealth of experience in her culinary roles including:

• Managing Liverpool top-end store Watson Prickard's smorgasbord restaurant
• Running Directors’ Dining Rooms for:
• Edmund Kirby Architects Liverpool
• Dearden Farrow Accountants London
• Lectured at Lesley Faull's Cape Town Silwood Kitchen

Lyndy established Lyndy Cary Cookery, providing Cordon Bleu Catering, twenty-five years ago, working for discerning commercial and private clients.

Lyndy has catered for every type of event and her love of cooking continues.