Rachel Demuth is on a mission to teach everyone that meat-free cooking isn’t a challenge or a chore. At Demuths cookschool she run courses that are fun, relaxed and brimming with flavour. Her lessons offer something for everyone, and are vegetarian, as well as sometimes vegan, raw, gluten-free.
She graduated from university as a recent convert to vegetarianism with a degree in African history. Her first job was a Neal’s Yard Bakery, in London, where a love for food and cooking was ignited, as well as a passion for ethical business. She moved to Bath to open organic Broad Street Bakery and in 1987 opened vegetarian restaurant Demuths, creating a cook school in 2001 after many requests from interested diners.
Rachel sold Demuths to her head chef Richard Buckley in 2013 to develop the idea of a cook school.
Rachel’s love of travel has inspired her food, and she particularly enjoys using flavours from India, the Far East and the Mediterranean. She arranges cooking holidays across Europe.
Rachel offers food consulting services to people setting up food businesses relating to vegetarian and vegan food and writes for food publications. She is a regular columnist for Vegetarian Living.
Follow Rachel at:
Website : Demuth’s Cookery School
