“Vegetarian food has changed enormously since I first opened Demuths 25 years ago, when wholefoods were still fashionable. At Demuths Cookery School we focus on light, colourful, vegetable-based dishes, using delicious additions such as vegan cheeses, homemade bread, foraged herbs and a range of spices and ingredients from international cuisine to enhance our local, seasonal produce. We create fresh, plant based food that everyone, not just vegetarians, can enjoy.”
After graduating from University as a recent convert to vegetarianism with a degree in African history, a bet with a friend that she couldn’t find a job in a day led Rachel to Neal’s Yard Bakery in London, where she discovered her passion for working with food. Inspired by everything she had learnt about ethical business and vegetarian cooking at Neal’s Yard, she then moved to Bath to open the organic Broad Street Bakery. In 1987, confident there was a market for a high quality vegetarian restaurant, she opened Demuths restaurant.
In June 2013 Rachel sold Demuths Restaurant to her Head Chef Richard Buckley to concentrate on expanding Demuths Cookery School.
Plant based Cooking
After Rachel opened Demuths Restaurant, it flourished and soon became a top destination for vegetarians, vegans and foodies from all over the country, attracted by Rachel’s use of fresh, organic produce, long before it was fashionable. Rachel’s wanderlust has always provided new culinary inspiration, and her regular travels have seen her exploring widely, in particular to India and the Far East, where she enjoys discovering exciting ingredients and techniques to bring back to the Cookery School.
In response to growing demand for exclusively vegetarian cooking courses, Rachel launched The Vegetarian Cookery School in 2001, where her relaxed style of teaching, paired with her inspiring yet achievable recipes, has attracted students, both vegetarian and meat-eaters alike. Her Vegetarian Cookery School is internationally recognised for its diverse range of courses for all abilities, and regularly runs masterclasses with acclaimed guest chefs, including Yotam Ottolenghi, Rose Elliot and Tom Herbert.
'I have really enjoyed it. It was a lovely day and Rachel runs a great business. She clearly knows how to turn a cookery class into an excellent experience for participants.
I would recommend the Cookery School to anyone. Rachel's attention to detail is impeccable.' Howard Parker
With over 30 years experience of running her own food businesses, Rachel is available to consult on setting up and running small food operations and all food matters related to vegetarian and vegan cooking.
Vegetarian Cooking Holidays
Rachel arranges cooking holidays in France and Italy and is planning trips to Spain & Greece. Recent years have taken her to Southern France to teach Flavours of the Mediterranean at Chateau Ventenac, a 19th century stone castle in Languedoc. In September she will be leading a group to Apulia in Southern Italy.
Vegetarian Recipes and Cookbooks
When it comes to recipe development, Rachel’s trademark is combining local, seasonal produce with global influences. Her recipes can be experienced at Demuths Cookery School, supper club events, and through her published cookbooks. The books have enabled Rachel’s food to reach a wider national and international following. She also regularly develops recipes and writes for national food magazines, local press and for her blog. Examples of Rachel’s published articles and recipes can be found on her Blog.
Vegetarian Cookery Demos
Rachel demonstrates vegetarian cooking techniques at food festivals, cookery schools, farm shops & for the WI. Recent stops include:
Contact Rachel for more information about vegetarian cookery demos, holidays, recipes and all things veg!