Two decades ago, Richard Bertinet opened The Bertinet Kitchen in Bath, heralding the start of a quiet food revolution on our doorsteps. Words by Melissa Blease; photo above: Richard Bertinet, José Pizarro, Sat Baines and John Freeman
The opening of The Bertinet Kitchen coincided with the publication of Richard’s first book Dough, which earned multiple awards including the James Beard Foundation Book Award, the IACP cookery book of the year and the Julia Child Award for Best First Book. He published his second book Crust in 2007, followed by four more between 2012-2019.
Meanwhile, the reputation of The Bertinet Kitchen spread far and wide and Richard became a household name across the UK, regularly popping up on TV programmes including James Martin’s Saturday Morning, Saturday Kitchen and An Extra Slice and making guest appearances at food shows and festivals across the UK. But Richard – who was born in Brittany, north west France, and moved to the UK in the late 1980s – always kept his feet firmly on the (Bath!) ground.
Richard Bertinet: 20 years of The Bertinet Kitchen in his own words
“My aim with The Bertinet Kitchen was to make a success of every day – that’s all you can do at the beginning! We don’t look back; instead we think, what is there still to come tomorrow?”
“Like any business, we’ve faced challenges over the past 20 years, from the ups and downs of family life to the huge impact of Covid. But you just have to keep going and believe in what you are doing; for me, that’s simply to teach what you know, and what you love.”
“People are more aware of the food that they eat now and what goes into it than they were 20 years ago, and cookery schools have played no small part in this journey. There’s also been an explosion of TV cookery programmes as people have become more interested in what they’re eating, and want to learn more about it. The Bertinet Kitchen gives people that spark, and the confidence to be happy spending time in their own kitchens. When our guests are with us – particularly on our longer 5-day courses – they meet like-minded people, they interact and they support each other; the experience goes way beyond the baking and the cooking.”
“I’m so proud of my loyal staff and the fantastic guest chefs who come to teach at my Kitchen, many of whom have become great friends. Business is not just about one person; you need pieces of the jigsaw to make it all work and my team have made the Kitchen what it is today. I will never take what we have achieved for granted. Here’s to the next adventure!”
As well as hosting his own baking classes at The Bertinet Kitchen on a regular basis, Richard welcomes a wide variety of nationally and internationally acclaimed guest chefs to the school’s schedule. Here, some of the biggest and brightest chef superstars who have recently visited Bath to teach alongside Richard pay their personal tributes to the great man himself.
Matt Tebbutt: Established British Chef and TV food presenter, best recognised for BBC’s Saturday Kitchen and Channel 4’s Food Unwrapped Matt was recently announced as a judge on the next series of MasterChef: The Professionals, alongside Marcus Wareing and Monica Galetti.
At his recent Chef’s Table event at The Bertinet Kitchen, Matt combined his trademark culinary flair with an emphasis on fresh seasonal ingredients, elevating classic dishes with his own signature twist; it was a Chef’s Table to remember!
“I can’t remember exactly when I first met Richard – it was so long ago now. I think maybe he came to our restaurant in Wales back in the day and he certainly appeared with me on Market Kitchen, a great little show on UKTV food. We tend to catch up at Food Festivals like Dartmouth and Rock Oyster; there’s always fun to be had with Bertinet! He’s so knowledgeable and very skilled. Also he’s such a nice guy – and he’s very French!”
“Hands-on classes like Bertinet’s give people the confidence to have a go at home and encourage them to try and cook well for themselves. I’m ashamed to say that my most recent visit to The Bertinet Kitchen was my first, but I know for sure that I’ll be back before too long!”
Lisa Goodwin-Allen: Executive Chef at Northcote in Lancashire. A champion of seasonal, locally sourced cuisine with a Michelin star and a string of accolades including Great British Menu wins and regular TV appearances on her CV, she brings creativity and skill to every dish.
“I first met Richard on James Martin’s Saturday Kitchen around five years ago. He’s an amazingly knowledgeable, kind person, extremely passionate and outstanding at this craft. And he’s honestly one of the nicest human beings ever!”
“Live, hands-on cookery classes are massively important in a world that has largely become ‘virtual’. To have a bespoke, hands-on experience is an amazing experience – and long may it continue. I bring my philosophy around the vital use of seasonal ingredients to my classes, with flair and a bit of a nod to nostalgic dishes. I’m a huge fan of The Bertinet Kitchen and I’m always happy to return.”
Jonny Bone: Head Chef at Clare Smyth’s triple-Michelin starred Core in London – is known for his commitment to top quality, sustainable ingredients, inspiring leadership and bringing passion and energy to every dish he creates.
“I first came across Richard through his debut book Dough, which I absolutely loved. We met in person around ten years ago during a cookery class I attended with Clare. After leaving Restaurant Gordon Ramsay, I took part in one of Richard’s week-long bread courses, which was a hugely inspiring experience. Richard’s influence was instrumental in shaping the bread we create at Core and we’ve remained good friends ever since.”
“Richard has a unique ability to make bread baking feel fun, accessible, and deeply rooted in the culture of hospitality. His warmth and generosity in sharing knowledge has had a lasting impact on so many people, both inside and outside of professional kitchens.”
“In today’s increasingly digital world, live, hands-on cookery classes are more important than ever. There’s no substitute for the kind of learning and inspiration that comes from in-person teaching – it’s an experience that engages all the senses and stays with you for life. My aim across all my classes is to help people build a deeper relationship with food – understanding why we cook, the history of dining, the realities of the hospitality industry today, and the incredible produce our country has to offer. Will I return to The Bertinet Kitchen? Absolutely – I’d love to go back tomorrow! Spending time with Richard, his brilliant team, and his wonderful guests is always such a joy.” Left: Jonny Bone
Sat Bains: A pioneering force in modern British cuisine. Highly regarded for his deep understanding of flavour, balance and seasonality, Sat creates innovative dishes rooted in modern classic gastronomy at his double Michelin-starred, sustainability-led Restaurant Sat Bains in Nottingham.
“Richard is a phenomenal talent; his knowledge and skill set is unbelievable. He did a sourdough masterclass for the chefs at my restaurant about six months ago and it was a gamechanger for all of us.”
“It’s crucial from a professional point of view to teach the legacy of cooking skills: touching, prepping, butchering, fishmongering, breadmaking; it’s ultimately the future of our industry. But too many young chefs today aren’t even touching the produce – it arrives prepped which is a sacrilege. They’re assembling dishes, but process is the core basis of every dish, and it’s crucial to understand what happens in the pan. Cooking is a full contact sport, for everybody. Richard maintains and promotes that philosophy, and that’s why his classes are so important.”
José Pizarro: A leading figure in Spanish cuisine in the UK, where he’s lived for nearly 25 years. The proprietor of seven restaurants and author of six cookery books, José is known for his use of fresh, seasonal ingredients and simple, flavourful tapas, José champions the idea that great food is for everyone.
“I’ve known Richard for many years. We first met through the UK chef community at events, festivals and mutual friends who share the same passion for good produce and honest cooking. Over time, that respect turned into friendship, and it’s been a real pleasure to join him at The Bertinet Kitchen to cook and teach together.”
“Richard combines technical skill with generosity. He doesn’t just bake amazing bread; he teaches, shares, and inspires confidence in everyone who steps into his kitchen. The Bertinet Kitchen is a home for that generosity, and Richard makes the food world better just by being part of it.”
“In a world where everything’s online, people still crave real connections: the smell, the texture, the questions, the laughter. Cooking is about using your senses, and you can’t do that through a screen. Richard has created a space where learning feels like being around a family table, and that’s something that will always matter.”
“My most recent Bertinet Kitchen cookery class was inspired by my new book The Spanish Pantry. It’s all about celebrating the ingredients that make Spanish food so vibrant and flavourful, from good olive oil and paprika to almonds, citrus and beautiful seafood. It’s all about honest food, cooked to share, exactly the way we eat in Spain.”
“I hope to return to The Bertinet Kitchen as often as I can. I love being there, it’s such a warm, creative place, and every class has such great energy. I’ll be back soon for sure.”
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