Rachel Millson's passion for food and growing began in childhood, inspired by school allotments and a whole-food upbringing. In her 20s she started growing her own produce in London, volunteering as a cook for people living with HIV and AIDS, and later cooking with children at a Steiner Kindergarten. A move to Symondsbury in 2008 brought her to Treewise, where she led growing and cooking projects, championing breadmaking and healthy eating.

Working at the Red Brick Cafe further inspired her love of local food and community.

Rachel contributed recipes to Bridport's Cheap, Cheerful and Achievable cookbook. She is an Allotment Ambassador with Bridport Food Matters, growing organically using no-dig and food-forest methods. She now co-heads the exciting Edible Bridport project alongside Sheri Ahmet, leading a growing team of volunteers building planters and finding creative new ways to bring food growing into every corner of town.