Rachel Green is known as a passionate campaigner for local, seasonal, British food. Rachel is a regular favourite at the East Midlands Food and Drink Festival.

A farmer's daughter from Lincolnshire, her family have farmed in the county for 14 generations. “Food production is in my blood,” she says, “I grew up helping to collect eggs, lamb the ewes, vine the peas.” Added to this, a great family heritage of cooking. “My mother’s quince jelly and lemon drizzle cake is sought after the length and breadth of Britain!”

She cooks often on radio and television, including the BBC's first-ever interactive TV series, along with Delia Smith, Rick Stein and Gary Rhodes. Other appearances include the Royal Show and BBC Good Food Show.

Rachel's work is featured in many publications including Hello!, Fresh, You Are What You Eat, Family Circle and Love It!

She is also official champion of Tastes of Lincolnshire (www.visitinglincolnshire.com) and face of East Midlands, for the Taste of England Campaign launched by Visit Britain (www.visitbritain.org). “It means a lot to me to cook with this amazing produce. I know just how much love, care and skill has gone into it.”

A training course in Edinburgh led to a 25-year career in outside catering in London and Lincolnshire, in which she has catered for 8 to 800, and numerous times for the Royal Family. Rachel ran her own restaurant, Grainthorpe Hall, for several years.

Rachel is known to many as Yorkshire Television's 'Flying Cook', the celebrity cooked at Chatsworth and also at Divertimenti in London for her hugely popular master-classes.

Television programmes last year included The Farm of Fussy Eaters, in which she helped people overcome their compulsive eating habits, and Kill It, Cook It, Eat It! which took a serious look at the British meat industry. Of relevance to this year's theme was her series 'World on a Plate' in which she discovered diverse ethnic cuisines, her culinary skills include modern British, Italian, Thai, Indian, Vietnamese. “One of the joys of filming World on a Plate was that I learned to cook with a huge range of different ethnic groups - from Jewish to Hindu, and Polish to Jamaican - which was a great privilege and an education.

Rachel published last year her first book, Rachel Green's Chatsworth Cookery Book, featuring produce from the famous farm shop and estate and the surrounding East Midlands countryside.