The first ever Great British Cookbook will go on sale in late November in aid of Macmillan and Hospitality Action, and we are delighted that our talented Chef de Partie, Rachel Dorrell, will be featured amongst the countries top chefs and recipes.
Celebrating the diverse culture of Great Britain, the Cookbook will uncover extraordinary dishes from across the nation, as well as features on seasonal produce, growers, suppliers and featured articles on butchers, bakers and fishmongers.
Born and raised in Birmingham, 23-year old Rachel Dorrell studied at University College Birmingham before beginning her career as a pastry chef.
Rachel’s culinary career started at New Hall Hotel and Spa, Sutton Coldfield. Working under Chef Kirk Bick, Rachel quickly developed her skills as a pastry chef and focused her talent into creating a very high standard of food. Her love of baking and talent for designing seasonal dishes soon provided her with the opportunity to take on her role as Senior Chef de Partie at Hotel La Tour.
Working in one of Birmingham’s most luxurious hotels, Rachel’s passion for cooking is matched only by her enthusiasm for creating dishes that compliment the seasons. Her approach is defined by her attention to detail and her use of unique ingredients to create excellent food. Her afternoon teas have often been described as the ‘Best in Birmingham’ and she continues to focus her passion and ambition in to one day owning her own tearoom and patisserie.