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Melissa Hemsley

Melissa Hemsley

Melissa is a self-taught chef, best-selling cookbook author, real food activist and sustainability champion. She believes in the power of feel-good, fresh, joyful food to nourish our bodies and the planet.

Melissa shot to fame as one half of the popular sister duo Hemsley + Hemsley, with appearances on primetime cookery shows and with two best-selling cookbooks to boot. Since then, Melissa has gone on to publish Eat Happy (2017) packed with her signature fresh, bold, vibrant, seasonal recipes that show just how easy it is to eat flavour-packed, nourishing meals without the restrictive diet labels.

Her latest cookbook, Eat Green (2020) is stuffed with mouth-watering flexitarian recipes that champion sustainability at its heart. With plenty of waste-saving tips, and adaptable, delicious recipes putting seasonal vegetables at the centre of the plate (and less but better quality meat and fish) for a practical, no-nonsense guide to planet-friendly eating.

Melissa is also host of her very own Sustainability Sessions (a series of panel talks on sustainable living), ambassador for Fairtrade UK, a judge for the Soil Association Best of Organic awards and the host of the 2019 Sustainable Restaurant Association awards. She is a proud advocate for sustainable, planet-friendly eating, and packs her Instagram feed with zero-waste tips, ‘fridge forage’ recipes, seasonal dishes and sustainable living advice.

Melissa lives in East London with her boyfriend, Henry and dog, Nelly, where she’s often feeding a group of hungry guests around her kitchen table.

More about Melissa Hemsley


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Features

Melissa Hemsley’s Home-Cooked Summer

In the second instalment of our A Home-Cooked Summer series, green eating queen, Melissa Hemsley, shares five planet-friendly recipes you’ll return to again and again this summer.

Features

Cook from the Book: Eat Happy by Melissa Hemsley

The Happy Foodie has been getting even happier in the kitchen cooking up recipes from Melissa Hemsley’s new cookbook, Eat Happy. Here’s how we got on…

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