Elly Curshen
Elly Curshen founded Bristol’s Pear Café, she is the author of Sunday Times bestseller, ‘Fast Days and Feast Days’ (2016) and is passionate about encouraging people to cook from scratch and try new things. Her bright, inventive, meat free cooking is influenced by world cuisine but always with an eye on the local greengrocers. Her second book, Elly Pear’s Let’s Eat! (2017) was an Amazon No1 bestseller following her appearance on Channel 4’s Sunday Brunch. Other media appearances include Women’s Hour on BBC Radio 4, BBC 6Music’s breakfast show, Soho Radio, BBC Radio Bristol, The Pool, Stir The Pot and Olive Magazine’s podcasts and Mumsnet.
Elly is a Columnist for Waitrose Weekend, where her recipe column appears monthly. She has also contributed to a wide range of publications both online and in print, including Waitrose Food Magazine, Olive Magazine, Stella Magazine, Sunday Times Magazine, Delicious, Sainsbury’s Magazine and Good Housekeeping.
Elly says,
“I love cooking with leeks! With their distinct, delicate yet robust flavour, they have a magical ability to elevate any dish. I adore their sweet fragrance as they cook and their versatility and long growing season means I have plenty of chances to experiment.“
Amy Sheppard
Mum-of-two Amy Sheppard is a popular food and drink influencer. The author of the bestselling recipe books The Savvy Shopper’s Cookbook and Hob, Amy brings her audience simple, healthy recipes, tips and meal plan ideas, that will save both time and money.
Amy’s simple style of cooking has gained her a strong and loyal following on social media and has helped her build an ethos that states if you have the right recipes, cooking dinner should always be easy, delicious and enjoyable.
Amy has featured in The Daily Mail, The Sun, The Daily Express and Hello Magazine.
Amy says,
“Leeks are one of my favourite comfort ingredients. They are at their best from November to April, which is perfect, as it’s the time we most need a bit of comfort food! They are sweet and versatile and a great addition to stews, soups, pasta dishes and roast dinners.”
The British Leeks Association Ambassadors are sponsored by Nunhems Seeds, part of BASF.