Rachel's Kitchen

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.