The ‘Queen of Gluten Free’ Becky Excell is a 7x Sunday Times best-selling author and a trusted authority on all things gluten-free, with a following of over 1 million on her social media channels.

Becky is an advocate for positive change for the gluten-free and free from community through her best-selling cookbooks, regular national TV appearances on the likes of This Morning and as a proud ambassador for Coeliac UK. She's passionate about shining a light on the cost of living for those who are gluten free and her seventh book, ‘Budget Gluten Free,’ is the next step in an exciting journey to ensure that gluten-free food is affordable and accessible to all those who need it.
Not only have her cookbooks received Nigella Lawson's seal of approval, Becky was awarded Observer Food Monthly’s Best Food Personality award in 2022, the bCreator Award’s Food Creator of the Year 2022 and BBC Food Creator of the Year 2023.

Francesca Della Penna is an international journalist and digital media manager crafting strategies and engaging content across digital platforms.

As “The Gluten Freelancer," she combines her passion for gluten-free living with her journalism background to raise awareness about coeliac disease, showcasing her multifaceted skill set online and talking about Italian gluten free food, traditional recipes and gluten free lifestyle.

Kate Hall is the creator of The Full Freezer Method®, bestselling author and TV food waste expert. She helps people make everyday cooking simpler, calmer and more flexible by making better use of their home freezers - saving money and reducing food waste along the way.

Gluten-free since 2012, Kate is passionate about creating practical kitchen systems that make cooking from scratch easier, whatever your dietary needs. She has appeared on Lorraine, BBC Morning Live, ITV Tonight and Steph's Packed Lunch, and has worked with organisations including Love Food Hate Waste and the Food Standards Agency.

Today, Kate shares her practical approach with a community of more than 150,000 people worldwide, helping them make cooking easier and more flexible

Morgan Moore is a gluten-free content creator, recipe developer, presenter, actor and coeliac advocate behind How to Coeliac. Diagnosed with coeliac disease in 2018, Morgan created her platform to help people navigate gluten-free living with confidence, sharing accessible recipes, travel tips and educational & comedy content that proves gluten free can be exciting, delicious and inclusive.

Natalie is a highly specialist paediatric dietitian and supplementary prescriber with over 17 years experience specialising in gastroenterology and dermatology.  Natalie has coeliac disease, as does one of her three daughters, so she has a personal and professional dedication to helping others live gluten free.  Natalie is recognised internationally for her publications, lectures and contributions to her fields of expertise.

Nuala McBride is a Nutritionist and founder of The Nutritious Way, established in 2021. Her passion for nutrition was sparked by her own journey with gut health challenges, initially diagnosed as IBS before discovering she had coeliac disease.

After experiencing first-hand the impact of gut issues, Nuala retrained in nutrition, completing a Diploma in Nutritional Therapy followed by a Master’s in Clinical Nutrition at the University of Aberdeen.

Combining her personal experience with her clinical knowledge, Nuala now supports others in understanding their gut health and making informed, sustainable changes to improve their wellbeing.

Sarah is a Devon-based content creator, recipe developer, and cookbook author best known for her platform The Gluten Free Blogger. Living with coeliac disease for over 20 years, she shares accessible, flavour-focused recipes and practical advice to help people enjoy gluten-free food without compromise. She built a large online following through her blog and social media, and is the author of Delicious Gluten Free Meals, a cookbook designed to make everyday gluten-free cooking simple, affordable, and enjoyable.