The Bertinet Kitchen

We thought we'd share 's Breton family recipe for Crêpes…. The Rum is a must he says 🤣
Happy flipping!

500ml milk
250g flour
100g sugar
4 whole eggs
2 egg yolks
50g melted butter
1 tablespoon of vegetable oil
Good drop of rum
50ml water
A little salt
Half a potato for greasing the pan and a little oil

Mix together the flour, salt and sugar
Add the eggs, oil and butter and mix well
Add the milk, little by little
Add the water
Add the rum
If there are any lumps, pass through a sieve
Leave the batter to rest for at least 15 minutes

Heat a pan
Dip a cut potato into cooking oil, holding it with a fork, rub the surface over the pan
Pour in a laddle of batter and swirl to coat the pan
When the batter starts to form bubbles, turn or flip and cook the other side of the pancake
Perfect with lemon and sugar. Enjoy!

Posted • Baker’s dozen! …. Love my job love teaching and pass on a little “ je ne sais quoi” … always amazed how far my students will travel to come to beautiful Bath and to to bake to learn to share eat and drink … so this week .. from 🇨🇦 and 4 corners of …. Can’t wait to teach you all tomorrow!

Catch at The Great Bath Feast, which starts today and runs through till Sunday.

The festival celebrates the best food and drink in the South West and promises to be a taste-sensation from start to finish.

Richard will be in the Chef's Theatre at the bottom of Milsom Street at 1pm on Saturday. Make sure you swing by and watch him show the dough who's boss!

We are thrilled to welcome back the incredibly talented to The Bertinet Kitchen on 7th and 8th October. To celebrate the release of Julie’s third book ‘Expressions, Art in Pastry’ (due out later this month), she will be teaching a brand new class focussing on her latest techniques.⁠
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The class will include recreating some of Julie’s stunning pastry designs from her new book. There will be plenty of opportunity to practice with both free style and template designs onto tarts that you can take home at the end of the day. Julie has also promised to demo some as yet unseen techniques for using edible paint to enhance your masterpieces.⁠
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Julie’s classes are always extremely popular, and great fun too, so book your place now via our website - link in bio.⁠
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Tune into ITV this Saturday at 9:30am to catch Richard on James Martin’s Saturday Morning! Richard will be making a plum tart and showing off all his tricks. To see Richard in action and watch the fantastic duo that is Richard and James– set your alarm for Saturday! ⁠
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We have a little availability on our New Crumb 4 Day course starting on 14 February and taught by
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Suitable for those of you who are new to baking and more established bakers who wish to broaden their bread horizons with new recipes taken from Richard’s latest book Crumb.
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Over the four days, discover a host of rustic breads and sourdoughs - perfect your technique and make your own ferments to add depth to the flavour of your creations. Practice your new skills on filled fougasse, quinoa bread, apple and cider rolls, plum tarts, cinnamon knots and more. ⁠
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Photo by from Crumb by Richard Bertinet (Kyle Books)⁠
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Want to spend quality time with the family while learning valuable cooking skills, making memories, and enjoying a day out? Why not come and try our upcoming Family Breadmaking with on the 22nd of February during half term. ⁠
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The class is based on Richard Bertinet's award winning book DOUGH. Learn how to make and work the dough to create a range of breads from two simple doughs in this hands-on family bread making class.⁠
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Come along to the kitchen with one or two of your children aged 7 to 17 and spend some quality time where we teach you both some new tricks. Not limited to parents - Grannys, Aunts and Uncles or older siblings also welcome!  ⁠
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Places available for one adult and one junior, or one adult and two juniors - additional junior places available upon request, contact us for further information. ⁠
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Photograph by Jean Cazals from Dough by Richard Bertinet (Kyle Books)⁠
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We are so excited to have returning to our school with her beloved class Curries Of The World on March 12th.⁠
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Learn how to create your own pastes and spice blends before turning these into delicious dishes. The recipes will be chosen to make the most of the seasons best produce. On top of this, learn lots of top tips on how to cook perfect rice and make some flat breads to accompany these gorgeous curries.⁠
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Bookings open now on our website.⁠
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We are thrilled to be welcoming back to our kitchen in February. ⁠
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Julie is an instagram sensation and, in 2018, she was the winner of the prestigious OFM award for Best Instagram feed. Author of two cookbooks and a master of eye-catching, intricate and beautiful baking, her decorative pies class promises to be unmissable. In this class, you will create different designs on small pies, learning the different techniques and styles that got Julie to where she is today. ⁠
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Book now to secure one of the remaining places. We have classes running on both⁠
Friday 11 February⁠ and⁠
Saturday 12 February⁠
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Image by Julie Jones ⁠
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Richard together with the team has put together a little film of his recipe for Bean, tomato, chilli and ginger salad that you can make with store cupboard ingredients and leftovers. Check it out on ‘s Instagram feed of Joe’s Facebook feed

Just the ultimate treat - choux pastry, chocolate, cream - whats not to like.⁠⠀
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You can find the recipe in Pastry by ⁠ (Kyle Books)⁠⠀
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Image by Jean Cazals⁠⠀
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One of the silver linings to this whole self-isolation set up is that is at home and baking. Under normal conditions we get only left overs, but at the moment we are getting the pick of the bunch. Today huge white crusty loaves... Tomorrow we are promised burger buns!⁠⠀
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Join in the fun by picking up one of Richard's bread making books DOUGH, CRUST or CRUMB from our website or come and see us for a class when this is all over.⁠⠀
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Image by Jean Cazals from Crust by Richard Bertinet (Kyle Books)

On any other Mothering Sunday, we might have treated our mums to lunch or afternoon tea. Obviously this year, that is not possible, so just like everyone else, we will be staying in and counting our blessings at home. ⁠⠀
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To cheer you up here is a lovely picture of some of 's fruit tartlets - something to make for your mum next year.⁠⠀
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⁠Image by from Pastry by Richard Bertinet (Ebury)⁠⠀
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We are currently seeing a bit of a run on some of our baking supplies. We have sold all of next week's yeast but you can now pre-order for despatch on 31 March. ⁠Happy baking!⠀
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Image by Jean Cazals from Dough by Richard Bertinet

With so many of us stuck at home, there will inevitably be more time for cooking. And with that extra time there is no excuse for letting any delicious bread go to waste.⁠⠀
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Blitz crusts into breadcrumbs and pop them in the freezer where they will be ready for home-made nuggets or fishcakes; shallow fry left over focaccia or ciabatta pieces to bulk up a hearty salad or, for a Sunday treat, make a delicious bread and butter pudding. This recipe by is made with marmalade, a proper creme anglaise and a good slug of Grand Marnier. Guaranteed to cheer up ⁠your quarantine!⁠⠀
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See the NEWS section of our website⁠ for the recipe, taken from CRUST by Richard Bertinet (Kyle Books).⁠⠀
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Image by Jean Cazals from CRUST (Kyle Books)⁠⠀
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Richard will be appearing on James Martin's Saturday Morning tomorrow showing Jack Savoretti how to "Show the Dough whose boss!" Tune into ITV to watch from 9.30am tomorrow. ⁠⠀
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We are teaching our signature Bread Course this week. Tuesday is French breads day so our students will be making these lovely baguettes and epis. Hanger steak sandwich for lunch anyone?⁠⠀
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Image by Jean Cazals from Dough by Richard Bertinet (Kyle Books) - signed copies available from our website.

Check out our latest newsletter at ⁠⠀
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https://conta.cc/2TJl53Q ⁠⠀
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with details of our Kids classes for Easter, our new Seasonal Heroes class for the summer and lots more.⁠⠀
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We have a couple of last minute places on our Croissant & Viennoiserie masterclass this Thursday. Come and join us to learn how to create delicious flaky melt in the mouth buttery croissant, pain au chocolate and pain au chocolate and other delicious pastries. You will be very popular at home when you can re-produce these for breakfast on Sunday morning!⁠⠀
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Images by Jean Cazals from Crust by Richard Bertinet (KyleBooks)

We have had a last minute cancellation on our Pies class with Richard Bertinet on Friday 6 March. Come and join us for this delicious class where you will learn to make proper pork pies with a hot water crust pastry and port wine jelly, duck pie with beetroot, a chicken and tarragon pie with turmeric pastry and to finish a little something sweet. ⁠⠀
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See the website for details and to book.⁠⠀
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Image by Jean Cazals from Pastry by Richard Bertinet (Ebury)⁠⠀
@ Bath, Somerset

We have one last minute places available on our 5 day Crumb course running next week and one place on the Enriched Doughs 2 day course running on Monday & Tuesday - which we have discounted by £100 and £50 respectively for you to snap them up. ⁠⠀
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Full details of the courses are available on our website.⁠⠀
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Photo by Jean Cazals from Crumb by Richard Bertinet.⁠⠀
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@ Bath, Somerset

When we have classes on in the kitchen, our lovely kitchen team, Jen Daisy & Miles, make treats for the students for their coffee break. If we are lucky, then there are a few morsels left over for the office team upstairs. ⁠⠀
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Without doubt one of our favourites are madeleines. Sometimes just plain (delicious with a cup of tea or coffee) and sometimes decadently dipped in chocolate and chopped nuts. Total delicious!⁠⠀
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Image by Jean Cazals from Pastry by Richard Bertinet (Kyle Books) ⁠⠀
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Baking doesn't have to be predictable. You can have fun with both colour and flavour to create the most interesting combinations. This picture is of one of Richard's Multi-coloured buns from CRUMB - lightly enriched buns that feature a range of colours and flavours like turmeric or saffron & seaweed or in this case black bamboo charcoal powder. The bun is served with seared tuna steak, micro herbs and a wasabi mayonnaise and is suitable for the smartest of tables.⁠⠀
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Image by Jean Cazals from CRUMB by Richard Bertinet (Kyle Books)⁠⠀
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Learn how to make great pastry with no fuss or failures. 's Pastry covers four different types of pastry - savoury, sweet, puff and choux as well as answering tricky questions about blind baking, resting pasty and avoiding dreaded soggy bottoms. Put your newfound pastry skills into action with delicious recipes such as Duck and Beetroot pie, Sausage rolls, Chocolate Cherry tart and Passion fruit cheesecake. ⁠
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Cover image by . Image from Pastry by Richard Bertinet, ⁠

The Bertinet Kitchen's cover photo

The Bertinet Kitchen