Adverse weather policy

As stated in our Terms and Conditions, we are not able to offer refunds or late notice amendments to classes where customers are unable to reach us due to adverse weather conditions.   However, where we take the decision to cancel a class then we will move customers to a new date of their choice.

Where classes are running, you should take your own decisions as to whether it is safe to travel to us in Bath.  We do not encourage anyone to take any risks.  If you are unable to attend a class please let us know as soon as you can.  In the event that you are unable to reach us you may send someone else in your place but again please let us know.

We understand that, where adverse weather conditions are concerned, it is not your fault that you are not able to reach us.  Please understand that it is also not our fault.  We have to go ahead and run our classes where the chef is able to make it in and even just one customer is able to make it to the kitchen.

As a goodwill gesture we will circulate (by email) a list of places available at short notice to those who have not been able to attend a class.  Emails will be sent out roughly fortnightly. It is unlikely that we will be able to offer the same class on the same day of the week but we hope that customers will be able to find a class and date that suits them.  The classes offered in this way will be available on a first come first served basis to all those in the same position.   Customers will be able to choose a replacement class of the same or a lesser value than their original class.  No refund or credit will be offered where the replacement class is of a lower value than the original class.  Customers wishing to book onto a more expensive class will be asked to top up the difference.

Corporate Bespoke Events

Thinking of running a summer workshop, a team building event or just treating your staff to something fun and enjoyable?  The Bertinet Kitchen can provide you with a bespoke cookery workshop to suit your needs. The event can be tailored to suit your requirements and can be as challenging as you like. You can even sit down for a rewarding lunch with wine when you’re done and sample everything you have made.

Contact us on 01225 445531 to have a chat about all the exiciting options available.

Summer Kitchen Closure

THE BERTINET KITCHEN COOKERY SCHOOL & SATURDAY MORNING BAKERY WILL BE CLOSING FOR THE SUMMER BREAK ON MONDAY 16th JULY AND WILL RE-OPEN ON SATURDAY 11th AUGUST

Our bakery shops and office are open all summer

1 New Bond Street Place Monday – Friday 8.00am to 5.00pm, Saturday 8.30am to 5.30pm

Brunel Square Monday – Friday 7.30am to 7.00pm, Saturday 8.00am to 5.30pm, Sunday 10.30am to 4.30pm

Office Monday – Friday 9.30am to 5.30pm Tel: 01225 445531

Granite baking stones

In both Dough & Crust I recommend putting a baking stone in your oven before pre-heating and baking directly on the stone.  I use granite and often suggest that people use a granite chopping board (examples are available very reasonably from Morrisons and Asda and it is a convenient size and thickness).  We have never had any issues with any of the pieces of stone we have used but one customer contacted us recently to say that they had used a granite slab from Asda and it had shattered in the oven during use.  As I said I have never had any problems so in order to make the use of granite boards as safe as possible here are my recommendations for using a board in this way…

  1.  Place the granite slab onto the bottom shelf where you have any exposed electric elements or onto the base of the oven where this is safe (for example in an Aga although in an Aga you can also bake directly on the floor of the oven);
  2. If you use one of the granite chopping boards, place them into your oven the wrong way up – i.e. bake on the rough side;
  3. When creating steam only use a misting spray. Some people recommend throwing water into the oven or placing trays of water or ice cubes into the bottom of the oven but I have to say I don’t agree.  Where you use larger quantities of water you are much less likely to get the steam you want and if you are using an electric oven it seems to me you can only be creating a safety hazard.  Misting sprays are easy to buy from garden centers and kitchen shops and we will be introducing them to our online shop soon;
  4. Don’t worry if your slab simply cracks – this often happens – indeed many of the pieces of stone I have in my ovens have cracks in them.  It will not make any difference to your bread.

If you have had any problems with baking stones do let us know.

Five day Bread Making class with Richard Bertinet

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 he was with us on the class), here is a look at the full five days and what some of you have had to say about it…..

Day 1 – An Introduction to Breadmaking (the Bertinet way!)

Teaching

Day 1 is a vital part of the course where Richard makes sure that you have got the basic techniques on board.  Whether you are new to bread making, new to his techniques or even if you have been working from the books for some time there is plenty to learn.  Lots of individual attention but all of it good fun!

Working 2           Working hands

By the end of the day you will have created fougasse (and flashed your first fougasse grin!) bread sticks, foccaccia, tin loaves and prepared a flamiche for lunch.

Day 2 – French Breads

Day 2 has a distinctly French feel.  You will learn how to make a classic baguette, epis and pain de campagne.  But more importantly you will start to learn about some of the key themes that run through the week.

BertinetDay2French       

The first is working with ferments as we look at how using a poolish can develop the flavour of your bread.  Then there is dividing and the key skill of moulding which takes practice, practice and more practice and is something Richard regularly reinforces with our own team of bakers.   You will also start to learn how to use a lame correctly and how to bake with steam.

 End of day

Day 3 – Italian Breads

Day 3 develops both the idea of working with a ferment (though as today has an Italian theme, it is a biga, for the ciabatta) and the moulding work.

Prepping ciabatta         Ciabatta

We also cover filled breads and look a little closer at working with inclusions.

                    italian      Italian 2

By the end of the day you will have created piles of beautiful authentic ciabatta, roasted tomato and pesto bread, bread swirls with parma ham and pine nuts, grissini and more.

Day 4 – Starting your sourdough
Dark doughs and Sweet doughs

On day 4 we start the work we will complete on day 5 and take the first steps towards our sourdough.  But we also spend day 4 looking at the differences in working with darker flours and the process of enriching doughs with butter, sugar and milk to create sweet doughs.

Brioche     Working1

You will learn how to handle wholemeal and spelt doughs, how to make brioche, baguette viennoise, fruited tea loaves and even doughnuts.

Baguette viennoise      Doughnuts

Day 5 – Sourdoughs and other slow doughs

Day 5 is all about sourdough.  There is a bit of theory but also a lot of practical work covering white sourdough, rye sourdough and wholemeal sourdough.

Sourdough 2

You will be perfecting moulding techniques, turning out beautiful loaves from your proving baskets and practising loading them into an oven to bake with steam and produce a fantastic crust.

Sourdough1

Bertinet Bread Day 5 Sourdough

The Trimmings

At the end of each day, the class gathers to make lunch.  Something different everyday but always something to complement the bread you have been working on….

Preparing lunch

…flamiche with some left over white doughs, hanger steak to stuff in a freshly baked baguette, pizza of course on the Italian breads day plus some smoked salmon, rocket and roasted cherry tomato pasta, tartiflette or perhaps some soups for dunking.

Preparing lunch 2

It’s time for a well earned glass of wine and a chance to digest what you have learned that day with your fellow bakers.  Richard is on hand to answer any queries you might have and to chat about bread and baking in all its aspects.

Lunch 1

What you think about it…

This is an example of the lovely unsolicited feedback we have for the 5 day bread course…..

“I just wanted to write to you to say how much I enjoyed the bread making course last week. It really was a most relaxing, inspiring and rewarding experience, and it has certainly changed my view of bread. I will never buy or eat sliced bread again, and I very much hope that I will not be tempted to spend money on other people’s speciality bread either! I have made a few baguettes over the last few days, and rather surprised everyone with the results. Everything you said to us last week makes perfect sense – and the results are very rewarding.

I am so glad that I stayed for the whole course. Everything seemed to make much more sense by Friday, as you wisely predicted, and I found the chat at the end of the course really useful….

Finally, I thought that the course was extremely well designed and put together, and it would be difficult for me to suggest any changes or improvements. Breakfast, coffee & prunes, and a delicious lunch were a real treat, and I can only guess how much work you and your team had put in behind the scenes. The logic and content of the programme was perfect in my view.  Jess gave me a piece of your ferment on Friday, and it has already been pressed into service, and refreshed!

Many thanks to both you and your team for a really delightful and enjoyable five days in Bath. I know that there are other bread making courses around, but for me there can only be one – as I will happily tell my friends.”

and the nitty gritty…

Our 5 day bread course runs 5 or 6 times a year.  The price includes lunch with wine every day, all materials and ingredients, a recipe pack and folder, a signed copy of Richard Bertinet’s CRUST, a dough scraper, and a lame and blades.

Team shot

Founding Member of the I.C.S.A.

The Bertinet Kitchen is very proud to be a founding member of the Independent Cookery Schools Association (ICSA). In the autumn of 2014 some of the most outstanding cookery schools in the Uk, including the Bertinet Kitchen, came together to form the ICSA. The ICSA is the only independent, non-profit, regulatory body for cookery schools in the UK. The mission of the ICSA is to assess, promote and advise cookery schools of excellence and help and encourage students in choosing quality schools in the ICSA group. Our members are assessed and accredited to the highest standard so you can be confident that you are receiving the best teaching in a professional environment. An ICSA school is a GREAT school.

Richard Bertinet named BBC Food Champion of the Year

We are absolutely thrilled to be able to tell you that yesterday Richard was names as the 2010 BBC Food Champion of the Year.

Richard was nominated by listeners of Radio 4’s Food Programme who were asked to pick an individual who had inspired them to think differently about food and who had used their work in the past twelve months to give fresh insights into the food we eat, bringing about a wider passion for good food, demystifying great cooking or the food world in general.

The BBC Radio Food & Farming Awards 2010, now in their eleventh year, are chosen by a panel of 12 experts (http://www.bbc.co.uk/radio4/features/ffa/2010/judges/) consisting of high-profile chefs, restaurateurs, food writers and nutritionists, including Angela Hartnett (Chair of Judges), Mark Hix, Charles Campion, Sheila Dillon, Rose Prince, Simon Parkes and Kath Dalmeny. As Food Champion of the Year, Richard was presented with his award at the BBC Radio Food & Farming Awards 2010 at the BBC Good Food show on Wednesday 24th November in Birmingham.   The awards ceremony was hosted by Sheila Dillon of Radio 4’s The Food Programme.