Hi, I'm Rachael. Professional chef and glutton. 

I've been baking since I was old enough to make box mix cupcakes with my mum after school. My whole family are foodies and it is not unusual to find my parents' oven still on at midnight and the smell of freshly baked cake wafting through the house. I have continued with this obsession in my own home, constantly trying out new recipes and "forcing" my husband to eat my creations. 

My professional training was at Westminster Kingsway College where I earned an Advanced Diploma in Patisserie and Confectionary. From there I worked as a Pastry Chef in the wholesale division of Balthazar's Bakery in London and then as Head Baker at an independent cafe in High Wycombe, where I still work part time.  

The idea of Kitchen at 4a was conceived in mid-2017 when I decided that I wanted a more flexible work-life balance and a more personal creative outlet. The name comes from the number of the house I moved into with my husband after we got married and this house is the nerve centre of both my family and professional life.