Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. Rachel is the author of Less Meat, More Veg, FIVE, Tonics & Teas, Gifts from the Modern Larder and the soon to be published River Cottage Fermentation (September 2020).
Rachel has served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. She currently teaches preserving and fermenting courses at River Cottage in Devon and Petersham Nurseries in London. She writes for The Simple Things magazine and is the Academic Director for the Natural Chef programme at the College of Naturopathic Medicine.
She lives in Crystal Palace where she helped set up the award-winning Crystal Palace Food Market.