Feedback

On our classes

I just wanted to say thank you for the truly inspiring bread course three weekends ago. Your passion for bread and baking is infectious and you left me wanting to learn more! Thank you for the time you spent with me trying to correct my bad habits(!) and improve my skills.  Since then I have noticed a huge improvement in my bread and so has my family. I have been baking all our bread now for about six months and everyone had been very complimentary but now they can’t stop talking about it. I learnt so much that day, now I can’t stop!

C Turner

Than you all for yet another fantastic  class at the the Bertinet Kitchen.For me to come to your lovely school for short classes is such a treat and inspiration.  I always come home with new knowledge that helps me improve my bakery, my classes and writing.

I can’t wait to come back.

S Svolsbru, Norway

I attended your baking course on 21 March and learned a lot, with great enjoyment. I delayed contacting you for a couple of weeks because I wanted to try out your method and recipes at home. I am just delighted with the results. I have been baking bread for 30 years, but your course, and your books, have moved my bread to a whole new level – it is now the best ever.
Thank you so much.

R Johnson

Just to say a huge thank you for the wonderful croissant and patssserie course last Thursday. It exceeded all my expectations.
I am off to France on Saturday and hope to impress our French neighbours with my croissants!
I hipe to attend one of your bread courses when I return from France in October.

E Payne

Thanks for a fantastic few days.
A real privilege to be taught by someone with such a passion for teaching, huge knowledge of and respect for his subject, and a totally irreverent approach!

G Sadler

Thanks so much for another brilliant day in the Bertinet kitchen last Friday. I feel like I have croissants and pains aux raisins running through my veins after all the stuff I’ve eaten this weekend….. it was a lovely day, great company, and a fantastic learning experience with a fab teacher. So – thank you very much.

F Stretton

I just wanted to say thank you so much for a wonderful Dine & Learn last night. Richard Guest was truly inspiring and the food was delicious, with a wonderful choice of wine to match each course. We will certainly be recommending The Bertinet Kitchen to everyone

I Michael

I am now back in Vancouver, Canada, my sourdough starter having survived the journey home and customs!
I thoroughly enjoyed the bread making class. Richard is a fabulous teacher…. I have already had my hands in dough and baked some sourdough with good success. I learned a great deal and definitely feel more confident in my bread making.

Thank-you for such a wonderful experience. I do hope to return one day for more!

T Gregory, Canada

“I just wanted to say thank you for the excellent sauces course that I attended today. I enjoyed myself immensely and was impressed at the informal, relaxed environment – which is especially nice when you are a novice like myself. I will practice what I have learned, and may enjoy a medium-to-well done steak with the hollandaise sauce and a drop of fine old English bitter”

S McClean

Thank you so much for a great ‘hands-on’ demo on Saturday. You made my weekend! Made more bread this morning. I’m hooked.

P McCann

On ‘dough’

I want to thank you for your wonderful book, DOUGH (and the very helpful DVD).  Since I bought this book a few weeks ago, I have turned into a bread making genius.  The breads in the store are nowhere near as good as mine/yours.

B Morgenroth, New York

I have just made my first batch of bread using your white bread recipe and method from your book Dough. The results amazed me – I am now a bread baker! I have spent years attempting to make bread with varying (not satisfactory) results. Your book and DVD has changed that forever.

M Fielding
I have been making bread for over 25 years but, after my wife bought me your book Dough for Christmas my breadmaking has been transformed! No longer do I use bread tins or crocks, no longer do I kneed energeteiclly and the creation of a wetter dough and use of a granite block on which to bake the loaves has made such a difference!

Thank you for the inspiration this book has provided

N Johnstone