Five day bread making course with Richard Bertinet Our 5 day breadmaking course is our flagship or Rolls Royce class. It is the one that entices you from all corners of the globe and, though we say it ourselves, it really is a fantastic week. With thanks to chrisdaviesphotography.com (for most of the shots taken while […]
Author Archive for: Jo Bertinet
About Jo Bertinet
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Entries by Jo Bertinet
All of the team at The Bertinet Kitchen are deeply saddened to hear of the death of Her Majesty the Queen on Thursday afternoon. Our thoughts are with The King, the Queen Consort and their family at this difficult time. After careful consideration, our courses next week (13-16th September) will run as planned. We understand […]
The office is now closed for the Christmas Holidays however our website is available over the break and confirmations for bookings and gift vouchers will be sent automatically to the email address entered. Additionally, up until 10am on 24th December we will also email a printable gift voucher to anyone purchasing vouchers or classes as […]
As noted in our Terms & Conditions, to make a change to a class booking we require 28 days notice. Where customers are unable to give us 28 days notice then we will firstly try to pass the place on to someone else. If we are able to do this then the customer is welcome […]
With the implementation of stage 4 of unlocking this week, we wanted to set out for all our customers how we intend to manage the COVID19 risks for both our customers and our staff (some of whom are as yet unvaccinated or partially vaccinated due to their age). We will be returning to our usual […]
We have heard from our payment provider Opayo / SagePay that they are having issues processing card payments today which may mean that our site will not accept your payment. As an alternative you can process any bookings or orders through Paypal but if you do not wish to do this please contact us on […]
Re-opening planned for 12 April 2021 We are thrilled to announce that (based on the information about re-opening available at this time and subject to any further changes that may be issued by the UK government), the cookery school has received confirmation from our Local Authority that we can plan to re-open with stage 2 of the […]
Dear Customers While we still have to digest the detail of the government announcements this afternoon, we very much hope that we will be able to re-open in line with other indoor leisure activities from 12 April. We will therefore be writing to all customers booked prior to this date tomorrow (Tuesday 23 February) to […]
Dear Customers We do hope you are all well and finding solace in your baking and cooking at this difficult time. We have already been in touch with everyone who is booked onto a class up to the end of February. If you have not received an email please do check your Spam and / […]
Our 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 […]