An interview with vegan chef Ella Mills behind the successful brand ‘Deliciously Ella’
According to news sources like The Economist, veganism is on the rise. Consciousness is increasing not only around keeping a healthy diet, but also around the welfare of animals and reducing greenhouse gases to stop climate change. Ella Mills was ahead of the curve when she launched ‘Deliciously Ella’ in 2012 – a food blog about cooking plant-based dishes, and cutting out gluten, sugar and soy. By using social media channels as a powerful tool in building a global wellness empire, she reached millions of people with her message.
An interview with vegan chef Ella Mills behind the successful brand ‘Deliciously Ella’
According to news sources like The Economist, veganism is on the rise. Consciousness is increasing not only around keeping a healthy diet, but also around the welfare of animals and reducing greenhouse gases to stop climate change. Ella Mills was ahead of the curve when she launched ‘Deliciously Ella’ in 2012 – a food blog about cooking plant-based dishes, and cutting out gluten, sugar and soy. By using social media channels as a powerful tool in building a global wellness empire, she reached millions of people with her message.
Deliciously Ella in numbers:
1 deli restaurant
4 cooking books published
6,0000 stores where her products are on display
1.5 million instagram followers
15-20 millions instagram page impressions per week
Ella, for those who are getting to know you, what was the reason that you started blogging about eating healthier and vegan-based?
It was all an accident really. I got very unwell in 2012 when I was at university with a condition called Postural Tachycardia Syndrome that affected the functioning of my autonomic nervous system – I struggled to control my heart rate and blood pressure, as well as having digestive issues, chronic fatigue, a host of infections and a selection of other symptoms. I spent a few months in and out of hospital, followed by months and months in bed taking a host of medication, which sadly didn’t work. I hit a real rock bottom, both mentally and physically, about a year later and started to look at other avenues to explore.
I became interested in the power of diet and lifestyle and began experimenting with plant-based cooking. I shared my creations on a blog initially, deliciouslyella.com. Somehow that took off, it grew organically but quickly, and transitioned to social media, then an app, then four books, then a deli in London and now four ranges of food products in about 6,000 stores across the country. It’s been quite a whirlwind!
Read the full article on: