who we are
The 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 range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making courses for amateurs and professionals alike. The school won the South West Tourism Award for Best Tourism Experience in 2009 and has been featured in the US television series on PBS: Gourmet's Adventures with Ruth - a tour of cookery schools around the world.
“a range of relaxed and fun courses for food lovers of all abilities...”View Current Programmes »
Originally from Brittany in North West France, Richard trained as a baker from the age of 14. Having moved to the UK in the late 1980's, he started cooking and his catering background included stints at the Chewton Glen Hotel, as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London where in 1998 he started advising small food related businesses. The business flourished causing Richard to set up the Dough Co, his consultancy business, in 2000 and to split his time between consultancy work advising on the development of new products for several of the supermarket chains, teaching and writing.
In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and head West to be closer to Jo's family. The plans for The Bertinet Kitchen began to take shape and they found the premises at 12 St Andrew's Terrace, Bath at the tail end of that year.
The cookery school opened in September 2005 in the same month that Richard's first baking book, DOUGH was published by Kyle Cathie to critical aclaim 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 his third COOK - In a class of your own in April 2010. He is currently working on a book on Pastry.
Richard was named as the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.
the office team...
jo harrod bertinet
the kitchen team...
Dan Hipkiss was a professional rugby player with both Leicester and then Bath but injury forced an end to his career. His life long love of food (and a degree in sport and nutrition that he had gained along the way) brought him to our door. Dan and the team will be working on a new range of classes focusing on nutrtion and healthy eating for next year.
Alex is the other French member of the team (hailing from Normandy), an avid foodie and the mother hen of the kitchen. She does a marvellous job of juggling family life and work and is a great cook who will turn her hand to anything.
Angus is a man of many talents and is the best person to have around when you need to 'get stuff done'. He is also a maths genius and we sometimes find equations jotted down on the menu chalkboards! When he is not at the kitchen he is studying for the next stage in his academic career.
our house chefs...
Jenny Chandler studied Spanish and Catalan at Bristol and Barcelona Universities. After training at Leith's School of Food and Wine she worked as a chef on a luxury yacht based in the Mediterranean and in Barcelona. She is our longest standing and most experienced house guest chef has worked closely with Richard since the school opened in 2005. She runs her own classes in Bristol and has written two cookery books on Spanish Food. 'The Food of Northern Spain' was shortlisted for the prestigious Andre Simon award.
yolande stanley MCA
Yolande is of only 7 people in the UK to be awarded the prestigious Master of the Culinary Arts for Pastry. Yolande worked as Head Pastry chef at Cliveden and the Carlton Hotel in St Moritz, The Ritz and at the Landmark Hotel before becoming a senior lecturer at Thames Valley University teaching Patisserie to degree level. For the past 10 years Yolande has been the UK Training Manager for UKSkills for Confectionery and Pastry, tasked with training young chefs to World standard to represent the UK at the WorldSkills Competition. At the awards themselves she has to swap hats as she is also the International Judge and Chief Expert (elected by her contempories - 18 other International Experts).
Monisha grew up in Mumbai with her grandmother, many aunts and her mother who were all keen cooks. After leaving school she qualified as a chef before moving to England when she was 22. She tried out countless recipes in order to replicate what she had eaten in India while paring down the fuss and bother of traditional Indian cooking. She has worked as a food consultant to the Times of India group of newspapers where she cooked for national and international celebrities and more recently has written a number of books on Indian cooking. She teaches in London and with us in Bath.
Claudine’s Anglo-French background and international upbringing, has provided her with a broad spectrum of culinary interests. Her professional training, at ‘Leiths School of Food and Wine’, enabled her to marry her passion for cooking with her love of teaching. When not teaching Claudine writes and tests recipes and is working on her first cookery book.
Bernie is an intuitive and well-travelled chef who began his career with renowned Adelaide chef Le Tu Thai at the Magic Flute before moving to Sydney to join the team at Christine Manfield's Paramount Restaurant. The travel bug took him to Paris and London via Thailand, Malaysia and Cambodia and an eighteen months stint at the River Cafe, with its amazing seasonal Italian food. Returning to Australia in the late nineties he met up with Martin Boetz of Longrain and continued a love affair with Southeast Asian food.