19-05-2025
Rachel Khoo Interview On KETTLE® Chips New Flavours
You probably know Rachel Khoo from The Little Paris Kitchen, the BBC series (and best-selling cookbook!) that launched her into the culinary spotlight. Or maybe you've seen her judging cakes on The Great British Menu and The Great Australian Bake Off. But behind the TV charm and Instagram-worthy plates is a woman who's built her career through an unwavering belief that food can be a tool for connection and change. From growing up in South London to cooking in a tiny Parisian bedsit, Rachel's path has been shaped by passion, innovation, and an unshakable love for food.
We sat down with Rachel to talk about her career evolution, her new flavour collab with KETTLE® Chips, and how she's paying it forward with the KETTLE® Khoo Academy, an initiative designed to give aspiring female food entrepreneurs a real shot at success.
You originally studied art and worked in PR. How did food end up taking centre stage?
Rachel Khoo: I went to art college at Central Saint Martins and then worked in PR and marketing. My career was progressing, but I just felt like, "If I don't leave, I'm going to stay here for the rest of my life." I wanted to get back into food – I'd always loved it – and I looked at culinary schools in London, Vienna, and Paris. London would've been the easiest option, but with Paris, I'd get the cultural experience too. I didn't speak French, didn't know anyone. It was definitely nerve-wracking, but I thought, 'I'll just give it a go.'
And you didn't speak French? How did you get by?
Nope, not a word. I'd saved just enough for the school fees, but I didn't have money for living expenses, so I got a job as an au pair. That came with accommodation, 80 euros a week, a mobile phone, and a travel pass – just enough to scrape by. I also did loads of other jobs: selling perfume in department stores, teaching English… I also worked in a little culinary bookstore, and that's how I started meeting people in food publishing. That opened the door to writing two cookbooks in French.
Around the same time, I started doing underground pop-ups ~restaurants clandestins~ before pop-ups were really a thing in Paris. When I was writing my third cookbook for a UK publisher, I had over 100 recipes to test. I hate food waste – that's my Austrian grandma's influence – so I started inviting people to my tiny bedsit. I could fit two people at a time for lunch. They'd donate a bit towards ingredients, and I'd test the recipes on them. It was a great way to be economical and get feedback.
A lot of people know you from The Little Paris Kitchen. What was it like filming that? It was all filmed in that same tiny flat! I could only fit two guests at a time around the table. It was super DIY – just me: cooking, filming, and serving. But it was such a special time because it wasn't just about recipes, it was about creating a human connection through food.
Your upbringing sounds like it had a big influence on your love for food.
Definitely. My dad's from Malaysia, my mum's Austrian, and I grew up in the '80s in the UK, where the culture was more about assimilating, like, 'don't stick out'. I didn't grow up speaking Cantonese or Hokkien, but at the dinner table, everything came together. We had beef rendang, schnitzel, roast on Sundays… Monday was leftovers night, so it was like the United Nations on the table! That cultural mix really shaped how I see food – it's a way to connect, no matter where you come from.
Fast forward to now: how did the collaboration with KETTLE® Chips come about?
They actually approached me, which was lovely because I genuinely love their chips. I grew up in the UK with chip sandwiches, that's the culture I come from. In France or Sweden, where I've lived, the chip game isn't quite the same. So when KETTLE® said they wanted to create flavours inspired by my time in France, I was all in.
There are so many delicious French flavours to choose from. Tell us how you landed on the two.
The flavours – Honey Dijon Mustard and Brie & Caramelised Onion – are really personal to me. They're inspired by my time in France and all the food I fell in love with there. The Honey Dijon has that beautiful sweet-tangy balance, and the Brie & Caramelised Onion is pure comfort: creamy, nutty brie paired with that deep umami of caramelised onions.
How involved were you in the development?
Very involved in the fun parts – the tasting, brainstorming, the creative side! I'm not the technical expert, but KETTLE® has an incredible research & development team. We'd go back and forth to get the flavours just right. Like with the Dijon, we wanted enough heat without it turning into that mustardy punch-up-your-nose feeling! With the brie, we had a whole brie versus camembert debate, it was a real team effort. These chips really are a love letter to France and all it gave me.
And you've also teamed up with KETTLE® for the KETTLE® Khoo Academy, an initiative which aims to help combat the disparity between men and women in UK kitchens. The program is now heading into its second year – can you tell us a bit more about why you decided to become a mentor?
When I was starting out, I had to figure everything out on my own, there wasn't a clear path or mentorship. The KETTLE® Khoo Academy is about changing that. We created a programme that gives aspiring food entrepreneurs access to everything I wish I had: mentorship, insight from KETTLE®'s team, workshops on branding, marketing, R&D – the whole behind-the-scenes of building a food business.
One of the mentees wanted to start a food truck bringing food education to rural Scotland, but she couldn't drive. So she used her bursary for driving lessons. It sounds small, but it was life-changing. That's what this is about: giving people practical tools and confidence to take the next step, no matter how big or small.
BBC
Who do you want to apply for the next cohort?
Absolutely any woman who's passionate about food and wants to share that with the world. It's not about where you are on your journey or your age, it's about passion. Whether you have a full business plan or just an idea scribbled in a notebook, we want to hear from you.
What do you hope future mentees take away from it?
That you don't have to do it all alone. The Academy builds a community – mentees support each other, share experiences, and stay connected even after the programme ends. That kind of network is so powerful, especially when you're just starting out.
Final question: What keeps you excited about food after all these years in the industry?
People. Food brings people together: that never gets old. Whether it's sharing a meal or a packet of chips, food creates connection. And if I can help someone else find their voice through food, even better. That's the real joy.
