3 day Bread course with Richard Bertinet

Course

In Bath

£ 525 VAT inc.

Description

  • Type

    Course

  • Location

    Bath

  • Duration

    3 Days

Our 3 day course includes An Introduction to Bread making, French Breads and Italian Breads. Based on Richard Bertinet's award winning book DOUGH (IACP Cookery book of the year; James Beard Best book baking & desserts; Julia Child Award Best First book; Guild of Food Writers Best First book) learn how to make and work the dough to create a range of breads. Suitable for: All levels from beginners to professionals.

Facilities

Location

Start date

Bath (Somerset)
12 St Andrew'S Terrace, BA1 5JH

Start date

On request

About this course

No prior experience or qualifications required.

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Teachers and trainers (1)

Richard  Bertinet

Richard Bertinet

Chef / Proprietor

Trained as a baker in Brittany. 1998 launched consultancy company the Dough Co advising on the development of products for supermarkets 2005 opened The Bertinet Kitchen cookery school and published DOUGH 2007 CRUST published

Course programme

Our 3 day course includes An Introduction to Bread making, French Breads and Italian Breads. Based on Richard Bertinet's award winning book DOUGH (IACP Cookery book of the year; James Beard Best book baking & desserts; Julia Child Award Best First book; Guild of Food Writers Best First book) learn how to make and work the dough to create a range of breads.

Runs on 3 consecutive weekdays. 10am start each day. Includes lunch with wine on each days.

Opened in 2005, The Bertinet Kitchen has grown to be one of the leading cookery schools in the country winning the South West Tourism Award for Best Tourism Experience in 2008 and drawing accolades from all directions.

Originally from Brittany in North West France, Richard trained as a baker in Brittany. His catering background includes stints at the Chewton Glen Hotel as well as head chef positions at the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. After two years as as Operations Director with the Novelli Group, in 1998 Richard started his consultancy company the Dough Co advising on the development of products for supermarkets and split his time between consulting, teaching at cookery schools in London and writing. In September 2005 Richard opened The Bertinet Kitchen cookery school in the same month that his first baking book, DOUGH was published by Kyle Cathie. His second book Crust has also received a host of awards including a World Gourmand Award for Best book on Baking and a James Beard Award for photography. Richard is recognised as one of the world's leading authorities on baking. His books have been translated into 10 languages and are published in many more countries. He appears regularly on television, radio and at food events around the world. Richard's third book, The Bertinet Kitchen cookery book will be published in February 2010.

Additional information

Payment options: Payment on booking
Students per class: 14

3 day Bread course with Richard Bertinet

£ 525 VAT inc.