Rachel Demuth

Rachel Demuth is on a mission to teach everyone that meat-free cooking isn’t a challenge or a chore. At Demuths cookschool she run courses that are fun, relaxed and brimming with flavour. Her lessons offer something for everyone, and are vegetarian, as well as sometimes vegan, raw, gluten-free.

She graduated from university as a recent convert to vegetarianism with a degree in African history. Her first job was a Neal’s Yard Bakery, in London, where a love for food and cooking was ignited, as well as a passion for ethical business. She moved to Bath to open organic Broad Street Bakery and in 1987 opened vegetarian restaurant Demuths, creating a cook school in 2001 after many requests from interested diners.

Rachel sold Demuths to her head chef Richard Buckley in 2013 to develop the idea of a cook school.

Rachel’s love of travel has inspired her food, and she particularly enjoys using flavours from India, the Far East and the Mediterranean. She arranges cooking holidays across Europe.

Rachel offers food consulting services to people setting up food businesses relating to vegetarian and vegan food and writes for food publications. She is a regular columnist for Vegetarian Living.

Demuth's Cookery School, Bath
One of the longest running vegetarian cookery schools in the UK.
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Vegetable Ceviche

By chef Rachel Demuth

Method: 

Ceviche is a classic way of dressing and lightly cooking in South America. Usually Ceviche acts as a marinade to lightly cook meats and fish, the acidity in the dressing begins to cook the protein. Ceviche can also be a brilliant addition to vegetable dishes and salads. It is sharp, spicy and light and works well with crisp vegetables which soften slightly with the acidity of the limes.

First, slice the radishes, fennel and beetroot as thinly as you can with a sharp knife, peeler or mandolin. Place the radishes and fennel in one bowl and the beetroot in another bowl (keep the beetroot in a separate bowl, as it will colour everything pink).

Mix together the dressing ingredients in a small bowl and whisk until the sugar has dissolved fully. Taste and adjust the amounts of lime, sugar, salt and pepper.

Dress the radishes, fennel and beetroot with the ceviche marinade and leave for up to an hour to marinate.

To serve, arrange the radishes, fennel and beetroot on the serving plate and then the avocado and spring onions on top, drizzle with the remaining dressing and sprinkle with the coriander.

Demuths Cookery School, Bath

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information 

Ingredients for four to six servings:

  • 4 Medium Radishes
  • 1 Small Bulb Fennel
  • 1 Raw Beetroot, Peeled
  • 1 Ripe Avocado, Sliced
  • 2 Spring Onions, Sliced Finely

Ceviche Dressing

  • 1 Whole Lime, Zest And Juice
  • 1/2 Tsp. Vinegar
  • 1 Tbsp. Sugar
  • 1 Small Red Chilli, Finely Chopped
  • Salt And Pepper
  • A Handful Of Chopped Coriander

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