Richard Bertinet Interview Celebrating 20 Years Teaching
The Bertinet Kitchen – 20 Years of Bread, Baking & Masterful Craft
A Gourmet Experiences Feature Interview with Richard Bertinet
“It’s not just about the bread — it’s about the people. Teaching is about sharing, about confidence, about joy.”
— Richard BertinetCelebrating Two Decades of Baking Excellence
Nestled in the heart of Bath, The Bertinet Kitchen has earned its reputation as a true academy of artisan baking. One of our ‘Cookery Collection’ experience destinations, and awarded the prestigious Centre of Excellence status by the Independent Cookery Schools Association (ICSA), the school sets the benchmark for hands-on bakery training and immersive cookery experience.
We sat down with founder Richard Bertinet to explore his passion for real bread, the journey that brought the school to life for the past 20 years, and what lies ahead.
Q&A with Richard Bertinet, 20 years of ‘Keeping it Real’
Catching up with Richard Bertinet at his Cookery School, as he finishes teaching a class, and is ready to start another in an hour. As awlays, Ricahrd is right on time, fully composed, and dusted with flour! We would expect no less from the much-respected industry professional and TV favourite.
You’ve just marked 20 years of the school — what inspired you to create The Bertinet Kitchen?
“While I was teaching in London, I realised that people wanted more than big demo-style classes. I wanted a space where they could roll up their sleeves, work together, learn through making. Bread is about sharing — that sense of community is what drives the school.”
Richard wasn’t a natural at school. He struggled with dyslexia – like many passionate creatives in the hospitality industry – and found lessons hard-going.
“I was pretty crap at school, and so instead the smell of the local bakery became part of me,” he remembers. Cooking was a natural part of family life in Brittany. His mother and grandmother created good wholesome family food, such as roasts and freshly caught seafood.
“Food is a very simple,” he says. “We make it complicated. I was inspired by my surroundings and my stomach. From an early age I learnt to make a vinaigrette and an omelette!”
Adding Some Extra Spirit to the Cookery Experience
Like many of Britain’s most inspirational chefs, Richard’s origins and early gastronomic influences are from outside of the country. He is in great company with the likes of the Roux family, Raymond Blanc OBE, Jean Christophe-Novelli MBE, and Cyrus Todiwala OBE to name a few who have inspired modern British cuisine. He too has embraced great British ingredients and culture, managing to identify and shout about them more than many of us natives manage. But now he has taken his ‘spirit’ to another level.
Your new anniversary gin — tell us about that.
“It began with a small distillery in Dorset. They approached me about doing something special for our 20 years. We infused the gin with sourdough bread — using vacuum maceration to bring depth of flavour. It’s subtle, honest and rooted in what we do every day.” I am very proud of it and have launched it in time to celebrate a ‘toast’ to 20 years at The Bertinet Kichen. Buy It Here
What has been the biggest lesson over the last two decades?
“Teaching isn’t just technical — it’s emotional. If someone feels relaxed and confident, they’ll learn better. Our students leave not only with loaves but with belief in what their own hands can achieve.”
How has the emphasis on dietary requirements changed your work?
“We now run dedicated gluten-free baking courses. It’s incredibly powerful when someone, who’s never had real bread, tastes a proper loaf and it moves them to tears. That’s the moment you realise how much food matters.”
What’s Next?
Richard shares: “We’re looking to expand our Chef’s Tables, extend our online programmes and possibly develop a garden space. But truly — we’re still just getting started.”
Why This School Stands Out
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Focused, intimate classes (maximum 12 students) ensuring hands-on attention.
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Located in Bath — a setting that adds the perfect blend of heritage and culinary adventure.
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Genuine bakery-to-school journey rooted in real-world craft.
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A curriculum shaped by both tradition and innovation, including gluten-free and speciality baking.
For those looking to gift or embark on a baking adventure, The Bertinet Kitchen offers a unique experience: real bread, real craft, and real joy.
👉 Explore this and other gourmet cookery experiences in our COOKERY COLLECTION
“When I first came to England and saw sliced white loaves in the supermarket, the difference to what I called bread in my childhood was marked, it almost felt alien. My ambition was to produce a good sliced sourdough loaf.”
“In my book Dough I wrote about cheap bread that contains around 14 ingredients, whereas real bread needs just three or four. Yet, both are called bread. If you can’t spell the ingredients, don’t put them in your stomach!”
Dough is described as ‘The essential , practical (and award-winning) guide to achieving bakery-standard bread in your very own home kitchen.’ BUY YOUR SIGNED COPY HERE
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