Meet Rachel. Award-Winning Chef | British Food Champion | Game Meat Advocate
Rachel Green isn’t just an award-winning chef – she’s the real deal. Raised on a Lincolnshire farm that’s been in her family for 14 generations, Rachel’s connection to food runs deep. Her childhood was a mix of kitchen experiments, lambing ewes, skinning deer, and learning the magic of great ingredients straight from the land.
Cooking isn’t just her career – it’s her inheritance.
A passionate campaigner for local produce and game meat, Rachel has fronted national food campaigns, written bestselling cookbooks, and hosted four TV series. She’s known for her bold flavours, proper no-fuss cooking, and deep respect for where food comes from.
Mass-produced, bland meals? Not on her watch. Rachel champions food that’s grown, reared, and cooked with care – from skillet-fried Lincolnshire sausages to homegrown veg and heritage British cuts. Her style is earthy, honest, and deeply flavourful.
Recently crowned Champion of Champions at the Eat Game Awards, Rachel continues to inspire audiences across the UK through live cookery demos, media work, and food education – all with a spark of humour, warmth, and total authenticity.
For Rachel, the best meals are the ones you share – especially when you’ve helped grow what’s on the plate.
Rachel in the Media
With four TV series, regular appearances on BBC and local radio, and bylines in countless magazines and newspapers, Rachel knows how to bring food to life on screen and in print.
She’s presented at the BBC’s Good Food Show, published several cookery books, and written for national titles – all while juggling live demos, consultancy, and a serious love for Lincolnshire sausages.
Warm, knowledgeable and media-savvy, Rachel’s the kind of expert people trust – and want to watch.
When Rick Stein met Rachel
In Print
Making the most of the Great British Sausage
You won’t believe how much mileage there is in the great British banger! Over six chapters – Breakfast and Brunch, Lunch, Barbecues and Picnics, Children, Supper and Entertaining – Rachel Green takes you on a gastronomic sausage adventure with exciting new recipes alongside tried and trusted favourites.
Dishes range from Sausage, Bacon and Potato Frittata to Sausages with Gnocchi, Pumpkin and Sage Cream, and from Venison Sausages with Sour Cream and Cranberries to classics such as Toad in the Hole and The Perfect Sausage Sandwich.
From sausages to stately homes
With a Foreword by Deborah, the late Dowager Duchess of Devonshire and pioneer of local and seasonal produce, Rachel Green’s Chatsworth Cookery Book is a celebration of estate produce throughout the year from Chatsworth House.
You’ll find recipes for every season and occasion, from Honeyed Fig and Poacher Cheese Salad to Autumn Vegetable Tagine with Squash, Carrots & Apricots, from Gooseberry and Elderflower Cheesecake to Spiced Beef with Beetroots, Shallots and Crème Fraiche.
