Opened in September 2005 in the centre of beautiful and historic Bath, The Bertinet Kitchen is owned and run by French chef and baker, Richard Bertinet. The school offers a range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making courses for amateurs and professionals alike that deliver both a fantastic experience and a skill for life.
Signature classes include 1, 3 and 5 day bread making courses with Richard that attract customers from all over the world; a 5 day Patissere course with World Skills head judge Yolanda Stanley MCA and Will Torrent or one day courses with Patisserie chef Ghalid Assyb and queen of cakes Juliet Sear.
Away from baking, the school offers an extensive range of one day classes. Options include a host of world cuisines such as Italian cookery with Valentina Harris, Regional Indian cooking with Monisha Bharadwaj, Spanish and Mediterranean with Jenny Chandler and oriental food with Masterchef winner Ping Coombes. Skills classes with house chefs include knife skills, saucing and pasta making, or focus on particular items such as macaroons or fish & seafood while an ever changing series of special events with guest chefs has included Angela Hartnett, Nathan Outlaw, Jose Pizzaro and Mark Hix as well as emerging new faces on the food scene.
In addition to its public classes the school offers both corporate and other private events for groups from 6 to 30 on site and up to 100 at an outside venue. Popular formats include competitive Bake Off style sessions, collaborative learning and dining experiences or fun workshops. The school can also be hired for photoshoots, recipe testing and development sessions and staff or sales force training with or without instructing chefs.
The school has won a number of awards including the South West Tourism Award for Best Tourism Experience in 2009, has been featured in the US television series on PBS: Gourmet’s Adventures with Ruth – a tour of cookery schools around the world and Richard was named BBC Food Champion of the Year at the BBC Food & Farming Awards in 2010.
Originally from Brittany in northwest France, Richard trained as a baker from the age of 14. Having moved to the UK in the late 1980s, he started cooking and his catering background included stints at the Chewton Glen Hotel, as head chef at both the Rhinefield House Hotel and the Silver Plough at Pitton where in 1990 he was awarded the Egon Ronay, Pub of the Year and American Express UK Pub of the Year. The cookery school opened the same month that Richard’s first book Dough was published to critical acclaim and a host of awards (IACP cookery book 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 Cook – In A Class of Your Own in 2010. Two immensely popular books have followed: Pastry in 2012 and Patisserie Maison in 2014.
Above the school sits one of the outlets of the school’s sister company, The Bertinet Bakery, an artisan bakery specialising in sourdoughs and long fermentation breads and specialist viennoiserie.
Accommodation: Bath has a wealth of quality accommodation to suit all budgets and the school offers special packages with the Michelin starred Bath Priory.