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Mushroom Tartine

ajouter 15th September 2010

A tartine is a slice of bread.  However these days it is more usually used to describe the French equivalent of the Italian bruschetta, a toasted slice of sourdough or other good rustic bread, topped with whatever you like - in this case creamy mushrooms.

Serves 4

2 tablespoons olive oil, 1 large shallot finely chopped, 1 clove garlic, crushedm 50g field or wild mushrooms, sliced unless small, a small glass of brandy, 4 heaped tablespoons creme fraiche, small bunch parsley finely chopped, 4 slices of sourdough - ideally a few days old

Heat the oil in a frying pan, add the shallots and garlic and saute over a high heat until browned.  Add the mushrooms and stir well.  Add the brandy and flame - be careful!  Cook for 30 seconds and then remove from the heat and stir in the creme fraiche.  Put the pan back on a low heat and cook gently for 5 minutes.

Meanwhile lightly toast your bread.  Add the chopped parsley to the pan and stir.  Season with sea salt and freshly ground pepper. Spoon the mushroom mixture over the slices of toasted bread and serve.

Our sourdough is available by mailorder from us, with your Riverford Organic box (in the South West and Wales), from Selfridges & Nonna's at the York and Albany (from 27.09.10) and from other selected retailers.  Contact us for details.

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Happy Birthday to Us!!

ajouter 10th September 2010

Happy Birthday to Us!!

Open House - Saturday 25 September

From 9am until 12 noon

Its hard to believe but just five years ago Richard and I were standing in the middle of a building site wondering whether we would ever be ready to open in time for our first class. 

Fortunately everything just about came together and with a few late nights and the help of friends and family we were ready.  In our first few weeks we welcomed guests from the local and national press, staff from hotels in the city, parents associations from some of the nearby schools and even the wives and girlfriends of the Bath Rugby team. 

Five years later we have lucky enough to have had some 10,000 customers through the door to shop or attend classes from both our brilliant house team led by Richard and including Jenny Chandler, Silvana de Soissons , Monisha Bharadwaj and others but also from some of the best known chefs working in the UK today including Michael Caines, Atul Kochhar, David Thompson, Giorgio Locatelli, Henry Harris, Valentine Warner and Nathan Outlaw.

The last five years have also seen us  publish three cookery books, add a range of cooking and baking products, launch the online store, open the bakery, build the second kitchen and recently with the expansion of the bakery take Bertinet products to a much wider audience. 

To celebrate our birthday we are having an open house morning at the Kitchen & Bakery and you will be able to buy coffee & juice and browse the papers while you munch on what you have bought in the bakery.  All proceeds from the drinks sold on the day will be donated to Dorothy House and Brain Tumour Research.    Richard will be around to chat and sign books so if you have ever fancied popping in  to see what we are about but never got round to it - now is your chance.

Richard & I would just like to take this opportunity to thank our brilliant team:  Carrie, Sarah, Jess, Kieron, Adam, Fionn, Kathleen & Brett and all those who have worked for us over the past 5 years.  We couldn't do it without you.   

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