Richard Bertinet

Originally from Brittany in north-west France, Richard Bertinet trained as a baker from the age of 14.  He moved to the UK in the late 1980s working at the Chewton Glen Hotel, in Hampshire and as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury. It was at the Silver Plough that in 1990 he was awarded the Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. In 1996, he moved to the capital due to a position as Operations Director with the Novelli Group of restaurants. Then in 2000, Richard set up his own consultancy business call The Dough Co.

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. They opened The Bertinet Kitchen in Bath. The school offers a range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making courses for amateurs and professionals. The school won the South West Tourism Award for Best Tourism Experience in 2009 and has been featured in the US television series on PBS: Gourmet’s Adventures with Ruth – A Tour of Cookery Schools Around the World.

Richard has published many baking and pastry books and was named the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards. He makes regular television appearances on Saturday Kitchen.

The Bertinet Kitchen, Bath
Cookery school offering a range of relaxed and fun courses for food lovers of all abilities.
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Mushroom Tartine

By chef Richard Bertinet

Method:

A tartine is a slice of bread, however these days it is usually used to describe the French equivalent of the Italian bruschetta, a toasted slice of sourdough topped with whatever you like - in this case, creamy mushrooms.

Begin by heating the oil in a frying pan, then add the shallots and garlic and sauté over a high heat until lightly browned. Add the mushrooms and stir well.

Next, add the brandy or wine and flame - be very careful when you do this. Cook the mixture for 30 seconds and then remove the pan from the heat and stir in the crème fraiche. Put the pan back onto a low heat and cook gently for 5 minutes.

Meanwhile, lightly toast the slices of bread. Add the chopped parsley to the pan, and stir it through.

The Bertinet is headed up by Richard Bertinet, originally from Brittany in north-west France, who trained as a baker from the age of fourteen.

The Bertinet Kitchen opened in September 2005 in the centre of beautiful and historic Bath. The school offers a range of relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making courses for amateurs and professionals alike.

To serve, spoon the mushroom mixture over the slices of toasted bread.

The Bertinet Kitchen & Bakery, Bath

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information 

Ingredients for four servings:

  •  2 Tbsp. Olive Oil
  • 1 Large Shallot, Finely Chopped
  • 1 Clove Garlic, Crushed
  • 500G Field or Wild Mushooms, Sliced
  • A Small Glass Of Brandy (or Red Wine)
  • 4 Tbsp. Creme Fraîche
  • Small Bunch Of Parsley Finely Chopped
  • 4 Slices Of Sourdough

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