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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 rethink her life in a village with no supermarket. 

So, she started baking her own bread, making granita using lemons from her garden, 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, and Lanka Patisserie in Primrose Hill.

In June 2010 Rachel started Rachel’s Kitchen as a way to share her passion for great food using quality ingredients.

She has since taught thousands of people the confidence to create delicious dishes in the kitchen.

With her relaxed approach, fun teaching style and hearty flavours, Rachel has become the chef of choice for both private and corporate clients, and for brushing up on your cooking skills whilst smiling at the same time.