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The Bertinet Kitchen (Bath)

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Richard Bertinet

logo - Samantha Livy - Tortepane

 

 

 

 

 

 

Bertinet Kitchen BreadThe Bertinet Kitchen opened in September 2005 in the centre of beautiful and historic Bath. Owned and run by French chef and baker, Richard Bertinet, the school offers a fabulous range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making courses for amateurs and professionals alike.

An ambassador for the Real Bread Campaign, Richard is more than a Master Baker, he's an amazing teacher who will inspire you and give you the confidence to bake Real Bread at home.

In the same month the Cookery School opened Richard's first baking book, "DOUGH" was published to critical aclaim and a host of awards (IACP Cookery bertinet-pastries-cropped - Samantha Livy - Tortepanebook of the year 2006, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book). Richard published his second book "CRUST" in 2007 (World Gourmand Award for Best UK Book (Baking) and his third COOK - In a class of your own in April 2010. This year saw the launch of his latest book 'Pastry'.

Following the runaway success of their Christmas pop up bakery, the new Bertinet Bakery and Cafe opened in early 2012 at 6 New Bond Street, Bath offering their full range of breads, viennoserie and pastries.

bertinet-kitchen-pastry-cropped - Samantha Livy - TortepaneRichard was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.

Website: To find out more about courses and to book online go to: The Bertinet Kitchen

Richard Bertinet
The Bertinet Kitchen
12 St. Andrew's Terrace
Bath BA1 2QR

Tel: 01225 445531
Fax: 01225 337533

 

 

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Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...