Our Team

Rachel Demuth

Rachel Demuth

Rachel Demuth has been a professional vegetarian chef since the early 80s. She was a founder member of Neals’ Yard Bakery in Covent Garden, London and in 1984 opened Broad Street Bakery in Bath pioneering organic, vegetarian and vegan cooking. In 1987 Rachel opened Demuths restaurant, which she owned for 26 years and sold it in 2013 to her Head Chef Richard Buckley. In 2001 she started the Vegetarian Cookery School to teach people how to cook the ‘Demuths’ style of innovative vegetable dishes.

Rachel teaches on many of the cookery courses and specialises in World Flavours & Baking. She was awarded Best Cookery Tutor in 2013.

Lydia Downey

Lydia Downey

Lydia is one of our lead chef/tutor and specialises in World cooking and baking and teaches on all our longer Diploma courses.

Lydia comes from a food loving family and learnt to cook from an early age with her Chinese mother. She has spent all her working life involved with food. She is an experienced and gifted baker. Her sourdough starter is the stuff of legends and we always have a jar tucked away at the back of the fridge. Lydia is an excellent teacher, with a wealth of knowledge and creativity to impart alongside a warm and approachable personality. 

Jan Berridge

Jan Berridge

Jan has taught at the Cookery School since the beginning. She is first and foremost an artist and a very accomplished food stylist. She has created many of the recipes taught at the cookery school and her specialties are desserts, perfect pastry and presentation.

Stefani Smith

Stefani Smith

Stefani is a professional chef who has worked at renowned restaurants including Jamie Oliver Fifteen in Cornwall and multiple Michelin-starred restaurants, with head chef experience at Papa Deli in Bristol. She was a semifinalist in Masterchef the Professionals and currently lectures at River Cottage, in addition to her lead chef tutor role at Demuths.

Stefani is also a certified advanced STOTT pilates instructor.  

Rob Wicks

Rob Wicks

Rob Wicks has been taking photographs of food for 25 years – both as an enthusiastic amateur and a professional. He worked for the BBC for 17 years – as producer, reporter and director in journalism and TV features.
Since 2011 he’s been running his own food media business – Eat Pictures – as a filmmaker and photographer specialising in food and drink. He’s worked with Demuth’s over the last 4 years – and produced a portfolio of images for their recipe book.

More information at www.eatpictures.com

Monica Shaw

Monica Shaw

Monica is a digital marketing and data analytics specialist with a flair for numbers and a penchant for healthy vegetarian cooking. With an MSc in Applied Maths and a background in statistics, Monica has been working freelance in the social media space since 2008. Her focus is on using data analytics to help businesses make smarter decisions with their online marketing. As such, Monica's been heading up all of our social media and online efforts since 2011. When Monica isn't hacking away at the computer, she sidelines as a food and drink writer focused on healthy vegetarian cuisine, which is how she came to us. Monica shares our passion for vegetables which is why she works so well as our social media superstar. For more information visit monicashaw.com and her blog smarterfitter.com.

Helen Lawrence

Helen Lawrence

Helen has come from being Head Chef at Demuths, a post she filled for 5 years, in which time Demuths won Best Restaurant in Bath award 2007 and Vegan Restaurant of the Year 2009. She is a trained chef and has trained in classical French cooking, with a passion for French patisserie, also an expert in knife skills and chefs tips. She enjoys the creativity of vegetarian and vegan cooking, lifting vegetables to the central position, they deserve in our diets.

Jo Ingleby

Jo Ingleby

Jo Ingleby worked as Head Chef of Demuths for three years and has been a tutor for Demuths Cookery School since 2002. Jo is trained as an artist and encourages experimentation and creativity in the kitchen. She specialises in teaching knife skills and using herbs and spices and has a love of Spanish cookery after many years living and working in Spain. Jo also works at Redcliffe Children’s Centre in Bristol, with children under the age of four, where she leads the Food Project. She won 'Cook of the Year' in this year’s BBC Food and Farming Awards.

Aradhana Kaur

Aradhana Kaur

Raw food chef, teacher and raw chocolate alchemist

Aradhana Kaur of Beautiful Heart Raw Kitchen brings her passion for food to help others rediscover their love of food and introduce a new way to nourish themselves.

A lifelong foodie and longstanding vegetarian, Aradhana describes herself as an intuitive chef. She teaches raw food workshops and one-to-one sessions from her kitchen and Demuth’s Cookery School. Her knowledge, enthusiasm and joy for food are celebrated by students.

Aradhana has been ‘mostly raw’ since 2009 and has been teaching and inspiring others on their raw food journey since 2010. Aradhana accepted the invitation into raw food as a spiritual doorway and hasn’t looked back. For her, it’s part of a healthy lifestyle that nurtures intuition and connection, and paves the way to a happy and healthy long life.

Sumayya Usmani

Sumayya Usmani

SUMAYYA USMANI is a writer and cookery teacher based in Glasgow, Scotland. She specialises in the cuisine of Pakistan and travels regularly to her homeland.  Her debut book 'Summers Under the Tamarind Tree' won the Best First Cookbook category in the Gourmand World Cookbook Awards. It was also shortlisted for the Food & Travel Awards 2016, the Edward Stanford Travel Writing Awards 2016, and was voted cookbook of the year in the The Guardian, Independent, Irish Times and Sunday Herald. Her second cookbook 'Mountain Berries and Desert Spice' was published this year.

Ottavia Mazzoni

Ottavia Mazzoni

Ottavia Mazzoni, of 'Ottavia in Cucina', grew up in Italy, and moved to Bath in 2000, after several years spent working as an engineer. When she decided upon a career change in 2010, she started teaching Italian cookery and baking classes as a way to share her passion for homely seasonal and uncomplicated food. Her mission is to inspire people to cook more from scratch and to realise that you do not need to be a chef to make something wholesome and delicious. She also wants more people to find out how to recreate authentic Italian flavours, firmly rooted in the traditions of each region, starting from her home town of Bologna in Emilia Romagna.

Lucie Cousins

Lucie Cousins

Lucie is Head Fermenter at Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. Educated as a biologist, she is a lover of all living things with a particular passion for plant-biology and fungi. 

Her interest in the ancient art of fermentation began during a career as an award-winning cheese maker on the north Cornish coast. It became clear that honing this craft was her calling, and she left the world of cheese making to pursue it.

Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.

Charlotte Pike

Charlotte Pike

Charlotte Pike is a graduate of the Ballymaloe Certificate Course and is a UK based food writer.

This summer, Charlotte will publish her fourth cookery book, on fermented food and drink. Her first three cookery books were published simultaneously in August 2013 won best series at the International Gourmand Awards in January 2014. She’s contributed to a number of cookery books by writing recipes, ghostwriting, recipe development and food styling. Charlotte’s recipes are simple, delicious and really work.

Always keen to share her knowledge, Charlotte’s writing aims to inform and clearly instruct, and she’s a lead tutor at a small number of top UK cookery schools.

Charlotte has been writing a weekly blog about food for HELLO! Online for nearly 5 years and writes her own popular food blog, Charlotte’s Kitchen Diary. Occasionally, she writes for other publications including the Guardian and broadcasts about food on BBC Radio stations, including BBC Radio 4.

Charlotte studied French and Spanish at Exeter University and then went to work in the City of London before turning her love of good food and cooking into her career.

As a deeply passionate advocate of good food and excellent ingredients, Charlotte spends much of her time travelling the world learning about and searching for the best food and drink out there.

http://www.charlotteskitchendiary.com/press/

Romy Gill

Romy Gill

Romy is one of the few Indian chefs to run and own her restaurant in Thornbury, Bristol. Romy was awarded an MBE for the hospitality industry on Queens 90th birthday honours list. She has been one of the judges on chefs table on Celebrity Masterchef UK and has been a cook residence for the Guardian and written for various top magazines. She travels here and abroad doing demos and teaching people. 

Kate Hackworthy

Kate Hackworthy

Kate happily admits that she is obsessed with putting veggies into desserts. Spinach cake, parsnip spice loaf, chocolate beetroot cupcakes… she could go on and on with her list of favourite vegetable cakes. In fact, she hasn't baked a dessert without any vegetables in it for a few years. And she doesn't hide them, the veggies stand loud and proud in her desserts and cakes.

She is a mum to two toddlers (who never go in the same direction), and they are her samplers for all her veggie creations!.

Kate Hackworthy blogs at www.veggiedesserts.co.uk, and has won many awards including: 

Winner – Best Food Blog (UK National Blog Awards 2014)

Jamie Oliver Blog of the Month (2014)

Top Sante Magazine Bloggers of the Year (2014)

Anna Jones

Anna Jones

Anna Jones started her cooking career with a training programme at Jamie Oliver’s Fifteen in London. After earning her stripes there, she went to chef at Le Caprice in London and also cooked in Spain and the Chianti fields of Tuscany. She then returned to the Jamie Oliver family to work as his food stylist, writer and food creative on books, TV shows and food campaigns. During that time, she cooked in all sorts of places, from East End school kitchens and Sydney beaches to American Indian reservations. She helped shape up the fattest town in America, led cooking classes at the TED talks and cooked for rock stars, royalty and the G20 at Downing Street.

Anna’s recipes and styling have appeared in The Telegraph, Observer Food Monthly, Jamie magazine. and now she has her own weekly column in the Guardian.

Erin Baker

Erin Baker

Erin Baker, of the Natural Cookery School, has been a professional vegetarian chef and cookery tutor for over 15 years focusing on whole food, world flavours and seasonal ingredients. 

Prior to living in the UK, Erin was co-owner of an award winning vegetarian restaurant in California. 

She currently resides in Stroud teaching at cookery schools throughout Gloucestershire and further afield. 

She is an avid fruit and vegetable gardener with a passion for edible flowers and manages a community allotment project in Tewkesbury.

Deborah Durrant

Deborah Durrant

Deborah Durrant is a qualified chef in advanced raw and living cuisine. Deborah combined her interests as a lifelong passionate foodie with a keen interest in a raw plant-based diet to found the Deliciously Raw Culinary School and runs programmes at Demuths Cookery School. After working in the creative sector for 25 years she followed her dream to train as a chef at the Matthew Kenney Culinary School (previously names 105 degrees) in the US and wants to break the myth that raw food is about eating boring salad and show you can enjoy fabulously indulgent food with many nutritional benefits.

She lives in a rambling cottage in rural Gloucestershire UK with her partner, John, two exuberant deerhounds and a cat that tolerates all of them.

She has a culinary studio in Longhope where she develops and tests new ideas in raw and living plant based cuisine.

www.deborahdurrant.com

Simi Rezai

Simi Rezai

Simi Rezai is an Iranian from the Azerbaijan region of Iran (in the North West) who lives in Bath. 

She visits her family in Iran regularly and is able to come back with new ingredients and ideas for her classes. 

She is an experienced teacher and has a passion for exchanging food knowledge and particularly teaching the authentic food of Iran.

Web: www.simiskitchen.co.uk

Follow Simi on Twitter and Instagram: @SimisKitchen

Facebook: Simis-Kitchen

Sachiko Saeki

Sachiko Saeki

Sachiko is a professional chef who has worked in top London Japanese restaurants. She learnt to cook in her parents sushi restaurant in Japan.  She has taught extensively, with students across the UK including celebrity chef Hugh Fearnely-Whittingstall from River Cottage. 

Urvashi Roe

Urvashi Roe

Urvashi first came to our screens on series 2 of the Great British Bake Off. She has since appeared in Channel 4's Dispatches and BBC's Rip Off Britain. Urvashi is an experienced home cook and learned her skills growing up with her extended Gujarati family. She owns The Library Cafe in Enfield, North London which focuses on serving local, seasonal food. She is also an enthusiastic food writer with articles published on various food websites. You can find more from Urvashi on her food and travel blog. She also blogs Gujarati recipes at www.gujaratigirl.wordpress.com.

 

Richard Buckley

Richard Buckley

Richard is founding chef and owner or Acorn Vegetarian Kitchen in Bath, winner of VIVA! awards best restaurant and Good Food Guide listed since the year it opened. 

Richard’s philosophy is that plants should be treated as the stars of the meal and should be cooked to the highest standards using a combination of classic technique, modern tricks and ancient traditions. 

Richard has self published two small books and will be publishing a full book with Jacqui Small in spring 2018. 

Samar Khatiwala

Samar Khatiwala

Samar originally from Mumbai, where he grew up eating and being inspired by his mum's Gujarati-style cooking, Samar moved to New York in the 1990s for his studies. Living in that melting pot for over 20 years exposed him to cuisines ranging from Korean to Senegalese, and ignited a nascent interest in cooking that, with frequent and extended trips to East Asia over the years. Luckily, Samar's day job as an academic at Oxford gives him the opportunity to attend conferences (and eat) around the world. When not lecturing his love for teaching and learning extends to his kitchen, where he holds cookery classes in home-style Indian, Korean, Japanese and Chinese food.

Zara Narracott

Zara Narracott

Zara’s Chocolates is renowned for producing the highest quality chocolate with innovative flavour combinations, with everything being made by hand. Since it opened in Southville, Bristol in 2013, Zara’s Chocolates has gone on to win three much-deserved Bristol Good Food Awards, reflecting Zara’s skill and passion as a chocolatier.

Brinda Bungaroo

Brinda Bungaroo

Hi, I am Brinda and I love everything about food. I have a great passion for eating, cooking and entertaining families and friends.  I was brought up in Mauritius, moved to the UK when I met my husband. My main inspirations are my parents, my mum with whom I have learnt how to cook and my dad how to appreciate food.

I am very passionate about multi-cultural Mauritian food.  The eating habits of the Mauritians inevitably reflect the ethnic diversity of its people: Creole rougailles, Indian curries, Muslim biryani, Chinese hotpots and French traditional dishes. I do hope you enjoy learning to cook my family recipes. 

Kalpna Woolf

Kalpna Woolf

Kalpna Woolf is a seasoned foodie and experienced family cook. In a 20-year BBC career as an award-winning Head of Production, Kalpna has worked on numerous successful cookery series with Nigella, Rick Stein, Nigel Slater and Lorraine Pascale. She has launched food festivals, judged food awards, written blogs and food articles. Kalpna’s food know-how draws on the traditions of her Hindu family upbringing and from travelling the world absorbing food cultures. Kalpna is currently working on 91 Ways a project bringing together the 91 language communities of Bristol showcasing their food, their food memories, food journeys and their heritage and culture. (91ways.org). She recently won the ‘Food Hero’ title at the 2017 Crumbs Awards.

Lucy Peel

Lucy Peel

Lucy Peel, MSc MRN

Naturopath & Nutritional Therapist

Lucy has a BSc in Naturopathy and an MSc in Nutritional Therapy. She has always been interested in nutrition and cooking for good health, particularly the effects food can have on mood. In her private practice as a therapist she has worked with a large number of vegetarians and vegans, exploring how to help them optimise their health by analysing their diet and then encouraging them to include foods with nutrients that they may be lacking. Lucy loves inspiring her clients to improve their diet and wellbeing with recipes or creative food ideas. 

Guest Chefs

Richard Buckley

Richard Buckley

Richard is founding chef and owner or Acorn Vegetarian Kitchen in Bath, winner of VIVA! awards best restaurant and Good Food Guide listed since the year it opened. 

Richard’s philosophy is that plants should be treated as the stars of the meal and should be cooked to the highest standards using a combination of classic technique, modern tricks and ancient traditions. 

Richard has self published two small books and will be publishing a full book with Jacqui Small in spring 2018. 

Samar Khatiwala

Samar Khatiwala

Samar originally from Mumbai, where he grew up eating and being inspired by his mum's Gujarati-style cooking, Samar moved to New York in the 1990s for his studies. Living in that melting pot for over 20 years exposed him to cuisines ranging from Korean to Senegalese, and ignited a nascent interest in cooking that, with frequent and extended trips to East Asia over the years. Luckily, Samar's day job as an academic at Oxford gives him the opportunity to attend conferences (and eat) around the world. When not lecturing his love for teaching and learning extends to his kitchen, where he holds cookery classes in home-style Indian, Korean, Japanese and Chinese food.

Zara Narracott

Zara Narracott

Zara’s Chocolates is renowned for producing the highest quality chocolate with innovative flavour combinations, with everything being made by hand. Since it opened in Southville, Bristol in 2013, Zara’s Chocolates has gone on to win three much-deserved Bristol Good Food Awards, reflecting Zara’s skill and passion as a chocolatier.

Brinda Bungaroo

Brinda Bungaroo

Hi, I am Brinda and I love everything about food. I have a great passion for eating, cooking and entertaining families and friends.  I was brought up in Mauritius, moved to the UK when I met my husband. My main inspirations are my parents, my mum with whom I have learnt how to cook and my dad how to appreciate food.

I am very passionate about multi-cultural Mauritian food.  The eating habits of the Mauritians inevitably reflect the ethnic diversity of its people: Creole rougailles, Indian curries, Muslim biryani, Chinese hotpots and French traditional dishes. I do hope you enjoy learning to cook my family recipes. 

Kalpna Woolf

Kalpna Woolf

Kalpna Woolf is a seasoned foodie and experienced family cook. In a 20-year BBC career as an award-winning Head of Production, Kalpna has worked on numerous successful cookery series with Nigella, Rick Stein, Nigel Slater and Lorraine Pascale. She has launched food festivals, judged food awards, written blogs and food articles. Kalpna’s food know-how draws on the traditions of her Hindu family upbringing and from travelling the world absorbing food cultures. Kalpna is currently working on 91 Ways a project bringing together the 91 language communities of Bristol showcasing their food, their food memories, food journeys and their heritage and culture. (91ways.org). She recently won the ‘Food Hero’ title at the 2017 Crumbs Awards.

Lucy Peel

Lucy Peel

Lucy Peel, MSc MRN

Naturopath & Nutritional Therapist

Lucy has a BSc in Naturopathy and an MSc in Nutritional Therapy. She has always been interested in nutrition and cooking for good health, particularly the effects food can have on mood. In her private practice as a therapist she has worked with a large number of vegetarians and vegans, exploring how to help them optimise their health by analysing their diet and then encouraging them to include foods with nutrients that they may be lacking. Lucy loves inspiring her clients to improve their diet and wellbeing with recipes or creative food ideas.