Join us for one of our courses
Learn baking and cooking with Richard Bertinet & our guest chefs…
Learn a new skill
Our fun and informative classes will leave you feeling inspired and eager to get back into your own kitchen to practice what you have learnt.
The Bertinet Kitchen Cookery School
Hands on classes from 1 day to a week…
A wonderful location in historic & picturesque Bath
…a beautiful setting for your day with us, a weekend away or as a base for a longer trip.
Specialist Baking Classes
From beginners to professionals; learn with award winning baker & chef Richard Bertinet and our guest chefs.
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 Regional Italian or Japanese cooking; take a virtual world tour with a range of curries as your guide; 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.
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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 by email or phone as you prefer.
- 01225 445531
09:30am to 17:30am, Monday – Thursday - [email protected]
Dried Sourdough Starter
/0 Comments/in Uncategorised /by Jo BertinetOur Dried Sourdough Starter bag contains 50g dried ferment. This post tells you how to use half of it. The remaining 25g is a back-up. To rehydrate your ferment 25g dry ferment 50g strong white bread flour (or a mixture of strong bread flour with some rye and/or wholemeal) 60g warm water Mix everything well and […]