“I’ve always had a sense of adventure and love to combine my two great passions – food and travel – in my kitchen. Through cooking dishes inspired by international cuisine, I aim to encourage others to experiment, explore and embrace cooking without meat or fish using the best seasonal, local produce. ”
As a restaurant owner, chef, author, columnist and cookery school tutor, Rachel Demuth has been pioneering creative, healthy and unpretentious vegetarian food for over 25 years. She has written three cookery books and is currently working on her fourth book. Rachel writes a monthly column on seasonal ingredients for the national magazine Vegetarian Living; has created recipes for national food titles such as Delicious and BBC Good Food Vegetarian; and makes regular contributions to regional media.
In addition to overseeing the seasonal menus at Demuths, her award-winning vegetarian restaurant in Bath, Rachel runs an exciting variety of courses at her Vegetarian Cookery School, including hosting master classes by high profile guest chefs such as Rose Elliot and Yotam Ottolenghi. She and her dedicated team of chefs inspire students to be more adventurous in the kitchen by working with new and unfamiliar ingredients and cooking out of their comfort zone.
