COVID-19 (Coronavirus) Updated 19.03.20

During these unprecedented times, the health and wellbeing of our customers and our team are our top priority.

Given the developments of the last couple of days, government recommendations now mean it is inappropriate for customers to travel to or attend classes at the school where they will inevitably be in close contact with each others.

For those of you who are booked onto classes up to the end of April, we are currently exploring the option of holding virtual classes.  We are keen not to let anyone down and will be in touch with customers a few weeks before their bookings to discuss the options.

We will be making separate provision for healthcare and other essential workers who we appreciate are rather busy with far more important things.  (Thank you – we are very grateful that you are.)

For those of you who are booked later in the year, please bear with us as the situation continues to evolve.  We will be in touch as your class approaches.  We will continue to watch developments closely and very much hope we will be able to welcome our customers back to the school before too long.  We are doing everything we can to make that happen.

While we will be working in new and creative ways(!), we will keep our mail order service operational for baking equipment and supplies (as long as they continue to be delivered to us).   We will continue to be available by email to answer any queries and while we may not be able to pick up the phone when you call, if you leave us a message, we will get back to you.

Our website remains open for online bookings for classes from June and we are enormously grateful to those who continue to support us by booking for later in the year.  We are also working on some new online courses which we will be launching as soon as we are able.

Please all stay safe and healthy so we can see you again at the kitchen before too long.

Thank you.

Richard & Jo Bertinet

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The latest government advice for members of the public can be found here:

https://www.gov.uk/guidance/coronavirus-covid-19-information-for-the-public

Contact NHS 111 online for more information and advice.

Marmalade Bread & Butter Pudding

The recipe makes a large pudding for 8, but if there are less of you – just halve the ingredients

Ingredients

Leftover brioche loaf, or failing that any good white loaf or even some stale croissant.
jar of marmalade
30cl grand marnier
200g sultanas

For the crème anglaise

10 eggs
150g caster sugar
1 litre full fat milk
1 vanilla pod

Preparation

Weigh or measure the sultanas, grand marnier and sugar.
Place the sultanas in the grand marnier and leave to infuse.
Slice the loaf into 1cm thick slices.
Separate the eggs and discard the whites.
Split the vanilla pod in half down its length and scrape out (but do not discard) the seeds.
Preheat the oven to 210°C (static) / 190°C (fan).

Method

Place the milk, vanilla pod and seeds into a heavy bottomed pan and bring to the boil.

Combine the egg yolks and caster sugar in a bowl until they take on a mousse like appearance and a pale straw colour.  Pour the milk into the egg mixture and whisk well.

Return the crème to the pan and place over a medium heat.  Using a wooden spoon stir continuously in a figure of 8 until it thickens enough to coat the back of a spoon.  (To test, lift the spoon out of the crème and draw a line down the back of the spoon.  If the line stays clean it is cooked.)  Strain immediately into a clean bowl and continue stirring for a few minutes.

Spread the sliced brioche with marmalade, then cut in half diagonally to form triangles.  Strain the sultanas.  (Do not discard the grand marnier.)  Arrange the triangles (points up) and sultanas evenly in an oven proof dish making sure there are no gaps between the slices.

When the dish is full slowly pour the crème over the brioche allowing time for it to absorb the liquid.

Place in the pre-heated oven and cook until golden brown (20 to 30 minutes).

(Optional) warm the grand marnier in a small sauce pan.  Remove from the heat and set alight with a match or taper.  Pour the flaming alcohol over the pudding.

To serve, sprinkle with a little sifted icing sugar.  Serve with crème fraiche, vanilla ice-cream or any left-over crème anglaise.

CHRISTMAS – LAST POSTING DATE

Please note that the last posting date for orders is Friday 20th December.  Any orders received after midday on the 20th will be despatched week commencing 6th January 2020.  We wish you all a very Merry Christmas.

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 include 150g water

 

Rustic Miche page 109:

Ingredient list should include 15g salt

 

Wholemeal and yoghurt flatbreads page 192:

Ingredients should include 250g water

Adverse Weather Policy 2019

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 where it is likely that at least some of the customers booked on the class are 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.

Christmas Holiday closure

The cookery school will be closed for Christmas between 5pm on Friday 21st December and 9.30am on Monday 7 January.  During this time we will not generally be able to respond to emails or telephone messages however we will be in touch with all customers who have left a message as soon as we return in the new year.

If you have been given a voucher for a class in January but are not able to make the date please do leave us a message at the earliest opportunity.

We would like to take this opportunity to wish all of our customers a very merry Christmas and a happy new year.

Richard and Jo Bertinet

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 where it is likely that at least some of the customers booked on the class are 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.