Courses with Richard Bertinet

Join Richard for a class and learn from one of the industries leading experts.  Born in France, but very much an anglophile, Richard has been living and working in the UK for the last 30 years.  His work on baking has brought many awards including BBC Food Champion of the Year and a host of awards for his baking books DOUGH and CRUST which revolutionised home baking for many.

Join Richard for bread making classes ranging from 1 day to a week or for specialist skills classes focusing on Pastry, Viennoiserie or Patisserie.

Try something different!

Away from baking, The Bertinet Kitchen offers a range of cookery classes covering all types of cuisines and cooking styles.  Turn your hand to Malaysian, Thai, or Mauritian cooking; take a virtual world tour with a range of curries as your guide; explore the cuisines of the Mediterranean; or immerse yourself in some French classics.

If it is skills you are after then we offer a range of courses focused to arm you with a key culinary skill and a host of recipes that will enable you to practice: choose from knife skills, saucing, pasta making and more.

  • Keralan Street Food with Jenny Chandler

    Price: £170.00
  • Summer Buttercream Flowers with Marianne Stewart

    Date: 27th June 2019 Time: 10:00 am
    Price: £180.00
  • Oriental Street Food with Pamela Chen

    Date: 28th June 2019 Time: 10:00 am
    Price: £170.00
  • Kids’ Summer Baking, 10am

    Date: 30th August 2019 Time: 10:00 am
    Price: £40.00

Latest news

CRUMB……..whoops…. erratum….

I have read the text for Crumb a million times but, as is often the case, I have missed a few things. Here are the corrections.  So sorry – Richard. ERRATUM Gotchial Page 114:  In the ingredients list 3 medium eggs should read 5 medium eggs   Muesli Breakfast Bread Page 88: Ferment ingredients should […]

What’s cooking in the kitchen

Richard and the Team can be found on Instagram, Facebook and Twitter.

Contact us

If you’d like some advice on our Cookery classes, questions about making a booking, availability, making booking for large groups or companies, please don’t hesitate to get in touch. We find a phone call is typically the best way to answer your questions quickly and efficiently, but if you’d prefer to send an email instead we’ll respond as promptly as possible.