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Rachel Demuth

Rachel Demuth

Chef and Author

Appearing on Sunday at 12pm in the Cookery Demos room

Click here to download the event programme


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 The Vegetarian Cookery School.

Vegetarian 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 Demuths and the Vegetarian Cookery School.



In response to growing demand for exclusively vegetarian cookery 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. The 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.


Vegetarian Cooking Holidays

Rachel arranges vegetarian cooking holidays in France, Spain, Italy and India. 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  the Vegetarian 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 for national food magazines, local press and for her blog. Examples of Rachel’s recipes can be found online – including her collection of vegetarian recipes from The Vegetarian Cookery School, or check out any of vegetarian cookbooks.


Vegetarian Cookery Demos

Rachel demonstrates vegetarian cooking techniques at food festivals. Recent stops include:

- Bristol Vegfest
- Flavours of the West
- Bristol Foodie Festival
- Bath Food & Drink Festival
- Viva’s Incredible Veggie Roadshow

Further info about Rachel and Demuth's can be found at

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