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Richard Bertinet


Originally from Brittany in North West France, Richard trained as a baker both in Brittany and at the Grand Moulin de Paris.His catering background includes stints at the Chewton Glen Hotel, as head chef 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. In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London where in 1998 he started advising small food related businesses. The business flourished causing Richard to set up the Dough Co, his consultancy business, in 2000. Since then Richard split his time between consultancy work advising on the development of new products for several of the supermarket chains, teaching and writing. In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and head West to be closer to Jo's family. The plans for The Bertinet Kitchen began to take shape and they found the premises at 12 St Andrew's Terrace, Bath at the tail end of that year. The cookery school opened in September 2005 in the same month that Richard's first baking book, DOUGH was published by Kyle Cathie. Richard published his second book CRUST in 2007 and is writing a third book - The Bertinet Kitchen cookery book at the moment. It is due to be published in early 2010. The school has won many accolades and was recently awarded the South West Tourism Excellence Award for Best Tourism Experience 2008/9.