Rachel de Thample

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of Less Meat, More Veg, FIVE and Teas & Tonics. She and has served as Commissioning Editor of Waitrose Food Illustrated, Head of Food for the pioneering organic box scheme Abel & Cole and as the Course Director of the College of Naturopathic Medicine’s Natural Chef diploma course. She has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market. Rachel teaches the River Cottage preserves and fermentation courses. Her latest book is the best-selling River Cottage Fermentation Handbook.