Originally from Brittany in North West France, Richard trained as a baker in Brittany. He has worked widely in the bakery industry over the last 28 years focusing primarily on new product development but his catering background also includes stints at the Chewton Glen Hotel, as head chef at the Rhinefield House Hotel, at the Silver Plough at Pitton in Salisbury where he was awarded Egon Ronay, Pub of the Year and with the Novelli Group of restaurants..
In 2000 Richard launched his own consultancy business advising a range of food related businesses, restaurants, manufacturers and major multiple supermarkets. His expertise ranges through all types of breads, baked goods, viennoiserie, pastry and more recently to a range of other foods.
In September 2005 Richard opened The Bertinet Kitchen in Bath where he teaches classes to both members of the public and the catering trade not only in baking but also French cooking and more generally in other kitchen and cooking skills.
2005 saw the publication of his first book DOUGH – Simple Contemporary Bread which has sold over 150,000 copies and been translated into 9 languages as well as winning a host of awards including the IACP Cookery Book of the Year, the James Beard Award for Baking & Desserts, the Julia Child award for Best First Book and the Guild of Food Writers award for Best first Book. Dough has been tranlated into 10 languages and sells in 14 countries. His second book CRUST – Bread to get your teeth into was published in October 2007 to rave reviews and has also won a World Gourmand award for the Best British book on Baking and a James Beard award for food photography. He is currently working on books 3 and 4.
The Bertinet Kitchen Bakery (a small artisan operation running from the cookery school) opened in December 2006 and continues to grow.
Richard appears regularly on television including Saturday Kitchen and Market Kitchen, radio and demonstrates at food shows and events around the world.
For more information or to discuss your consultancy needs, please contact us using the form here, by telephone on 01225 445531 or enquiries@bertinet.com