Rachel de Thample is the Academic Director of the Natural Chef diploma course at the College of Naturopathic Medicine in London. She’s built her career around creating accessible nutritious food and sustainability. She has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. Rachel has also authored many books, including More Veg, Less Meat, FIVE, Tonics & Teas and the forthcoming River Cottage Fermentation Handbook (Sept 2020).
She’s served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market. Rachel teaches preserving, fermentation and wild food cookery.
At the Show
The Health Benefits of Wild Foods.
Academic director of the College of Naturopathic Medicine’s Natural Chef programme, Rachel de Thample, will tell you about 7 wild foods you can find now and why they’re so good for you and the environment. She’ll also talk about wild foods in general and why foraging is something we should do more often. Sunday 15th March 4:15pm