I am a chef, food writer and founder of Stocks at Bowhouse, a new cookery school, deli and food destination on the East Neuk coast of Fife where I live with my business partner and husband Jack, three children, one dog and a cat.
My cooking journey began in some very different kitchens starting at Harrods and learning the old school way at Westminster catering college on day release after that I went onto work at The Grove, The Fat Duck and Moro, experiences that shaped the way I think about food, instinct, seasonality and the importance of people around a table. I went on to work with inspiring chefs and eventually represented Scotland twice on BBC’s Great British Menu.
Alongside my husband and business partner Jack, I founded The Laughing Stock, a food business built around sharing good food, and later opened the Harbour Café in Elie, which became a much-loved local destination celebrating Scottish seafood and beautifully simple coastal cooking.
We are now creating Stocks at Bowhouse, a cookery school, deli and gathering place built around seasonal ingredients, local producers and the stories behind food. The aim is to create a space where people can learn, cook, eat and connect, from hands-on classes to our Cook the Books series, bringing chefs, authors and food lovers together around the table.
My own relationship with food, teaching and storytelling began at home. My mum was a home economist and teacher, as well as a beautiful writer, so food was always connected to learning, creativity and sharing. With Ashkenazi Jewish roots, I grew up understanding food as a way of preserving memories, celebrating culture and bringing people together. I’m fascinated by the way recipes travel, evolve and carry the stories of the people and places they come from.
My writing and storytelling are rooted in the belief that food is about much more than recipes, it is about place, memory, culture, producers and the people who bring it all together. I enjoy celebrating Scotland’s incredible ingredients and the characters behind them, while sharing the stories that make food meaningful.
Amy Elles
Professions
Chef, Consultant, Cookery teacher, Feature writer, Food stylist, Other, Recipe writer, Teacher/lecturer on food related matters
Special subjects
I write about food as storytelling through recipes, people, place and memory. My work includes a regular food column for The Courier, exploring seasonal cooking, producers, heritage and the stories behind the dishes I create.
Regular work
I write a regular monthly food column for The Courier, exploring food, producers, seasonal cooking and the stories behind ingredients. My writing also connects with my work at Stocks at Bowhouse, through recipes, events and food storytelling.
Advisory boards / Awards
Represented Scotland twice on BBC’s Great British Menu and now judge the Great British Food Awards. I contribute to food conversations through Stocks at Bowhouse, collaborations, chefs, producers and food writers.
