With a degree in Theology and no culinary ability whatsoever, Rachel’s passion for cooking started while on VSO in Zambia. Having never cooked before, she was forced to learn fast whilst living in a village with no supermarket.
So, she started baking her own bread, making granita using lemons from her garden, and searching for recipes wherever she could find them, and the rest, as they say, is history.
After graduating in Cuisine and Patisserie from Le Cordon Bleu, Rachel went on to work with some of London’s most inspiring chefs at Galvin Bistro de Luxe in Baker Street, Lanka Patisserie in Primrose Hill, and Divertimenti Cookery School.
In June 2010 Rachel started Rachel’s Kitchen as a way to share her passion for great food using quality ingredients – we only use the best.
All eggs are free range, fish is sustainably sourced, meat is usually organic, fruit and vegetables are usually from our friendly local grocer, and all food is sourced and made with love.
Rachel has taught thousands of people the confidence to create delicious dishes in the kitchen. She is a judge for the Great Taste Awards and the Quality Food Awards, was voted runner up ‘Best Cookery School Tutor’ in the UK Cookery School of the Year Award 2012, and was a finalist ‘Best Young Rising Star in the Cookery School Awards 2013 and 2012.
Her classes are unique due to the personal, fun and friendly atmosphere created throughout.
As the food explosion in London continues to spread, and cookery programmes filling our screens, we think this is an excellent time to teach London how to cook.
With her relaxed approach, fun teaching style and hearty flavours, Rachel’s Kitchen has become the cookery school of choice for both private and corporate clients, and for brushing up on your cooking skills whilst smiling at the same time.