Meet The Team
Creating incredible stand out installations for luxury weddings and events, Emma’s journey has taken her from working in a 9-5 finance role in the City to running her own London-based floral business within 4 years. In 2018 she opened up the Emma Soulsby Flower School and has successfully coached groups of like-minded business people through her programmes, with every person seeing incredible results within their business.
Emma, creator and co-founder of Magnificent Marrow is now found wandering the market at 2am with her business and life partner Leigh, on the hunt for the very best seasonal produce.
Favourite cuisine? There seems to be a bit of a running theme in our MM team, but my favourite cuisine is definitely Italian
If you were a vegetable, what would you be? A juicy tomato
Follow a recipe or throw it all in kind of person? I'm most definitely an eat Leigh's recipes kinda person. I've never been a cook, not that I can't cook (😬) it's just not something I enjoy, although I love food! I guess it's what makes Leigh and I a perfect match...he loves to cook and I love to eat :-)
Speciality - what you are known for doing / making in the kitchen? I make a great cup of coffee....well I switch the Nespresso machine on and it makes the coffee.
Leigh, the second half of Magnificent Marrow, has a degree in horticulture and over 20 years in the floristry world, working on some of the most elite weddings and events London has ever seen.
Leigh was previously Operations Director for Nikki Tibbles Wild at Heart for 8 years where he established a very high end network of retail stores and established the first high end nationwide delivery service. Before his time at Wild At Heart Leigh also ran his own successful corporate floral based company and worked freelance as a floral designer for some of London’s top weddings and events florists.
Now Leigh is in his element creating and running Magnificent Marrow with his partner in life and business, Emma.
Favourite cuisine? It has to be Italian!
If you were a vegetable, what would you be? Marrow
Follow a recipe or throw it all in kind of person? I'm definitely follow a recipe guy but then I love to expand and experiment with them next time, to put my own spin on it!
Speciality - what you are known for doing / making in the kitchen? Hands down my beef roast dinner
Nadine comes from a administration and secretarial based background, working for one of the big four in London, before relocating the the Northamptonshire countryside with her husband after the birth of their son 5 years go.
With a great opportunity on her hands, Nadine started her own VA business and soon found herself working for a number of clients within the Wedding Industry, one being our Co-Founder Emma Soulsby. It was a natural progression for Nadine to sit along side Emma and support her and her partner Leigh in the set up of Magnificent Marrow.
Favourite cuisine? I love food...I can't really choose a favourite but if I had to, it would be Italian, unless its a Friday night takeaway and then it's got to be a Chinese.
If you were a vegetable, what would you be? Avocado ... mainly because I'm obsessed and will probably actually turn into one, one day :-)
Follow a recipe or throw it all in kind of person? I'm definitely a follow a recipe kinda girl. I would love to be the type of person that could just throw it all in and create a masterpiece but after several attempts over the years, I've had to come to the realisation, it just doesn't work for me!
Speciality - what you are known for doing / making in the kitchen? Cupcakes, I love baking cupcakes, although mine are slightly larger than the norm and more of a muffin size but hey who doesn't love cake! I even started a business years ago for a short period of time selling cupcakes.
Liberty has a Maths degree from the University of Southampton and a Post Graduate Diploma in Musical Theatre from The Royal Academy of Music. While pursuing an acting career over the last 6 years Liberty found herself in working in a number of different roles in between performing jobs. From nannying and office admin to the beauty halls of Harrods, being a manager on a national music tour to teaching dance classes; all whilst auditioning and performing in musicals, plays, short films, corporate films, and music videos.
When lockdown hit in 2020, Liberty was in the middle of a year long contract performing in Matilda the Musical in London’s West End. After a short stint in Sainsbury’s, she found her place in the Magnificent Marrow family, firstly working in the Raynes Park shop, before moving to an office based role.
Favourite cuisine? Mexican, anything spicy, with a good splash of lime and served with a large margarita
If you were a vegetable, what would you be? A pineapple, not technically a vegetable but definitely can be found in a greengrocers
Follow a recipe or throw it all in kind of person? Definitely follow a recipe, I love to cook but it doesn’t tend to end well when I get creative
Speciality - what you are known for doing / making in the kitchen? Frangipane tarts, raspberry or apricot is my favourite
A journalism graduate who started her career in magazines, Jenny has an affinity with building something from nothing. Both at Zest and Runwild Media, she was brought on board specifically to launch new publications, having already established several new magazines at Archant.
Jenny turned from print media to marketing, joining renowned florist, Wild at Heart, as Head of PR. Her experience of start-ups, combined with a love for project management, led to her appointment as Head of Marketing and Partnerships at digital innovator PetsPyjamas. In addition to spearheading a successful marketing strategy, Jenny was responsible for establishing partnerships with leading brands such as Eurotunnel, Conde Nast and Henry Holland. Before joining Magnificent Marrow, Jenny worked as Head of Projects and Partnerships at brand and design studio, Toby Marsh Creative working with Brand Partners to help reimagine their business.
Favourite cuisine? I love Italian food. Trips to Italy are my ultimate holiday just to be able to eat the delicious cuisine - it’s often so simple yet the mix of fresh ingredients and rich flavours makes it my go-to food.
If you were a vegetable, what would you be? I would be a potato as it’s such a versatile vegetable and you can make so much from it. As someone who isn’t a natural cook you can never go wrong with a potato.
Follow a recipe or throw it all in kinda person? I’m very much a ‘follow the recipe to the T’ kind of person. I get very nervous cooking for people who aren’t my husband or kids - although the latter are never afraid to tell me if they don’t like what I’ve made! I would love to have the skills and confidence to look in the fridge and just create something from scratch without the guidance of a cookbook.
Speciality - what you are known for doing / making in the kitchen? I love to bake, in particular cakes. I am much more confident at baking than I am cooking and with young children I am now at the stage where I am having to create Pinterest-inspired birthday cakes. I am currently working out the logistics of how to conjure up a My Little Pony castle with turrets!