Originally trained as a baker in Brittany, Richard has been in England since 1988 and is now very much an Anglophile. Richard moved to Bath in 2005 to open ‘The
Bertinet Kitchen Cookery School’. With 40 years’ experience in the kitchen, baking, consulting and teaching behind him, Richard’s classes attract customers from all
over the world who come to learn to bake with him. He has welcomed over 50,000 people through the Cookery School doors to take classes.
Richard was named as BBC Food Champion of the Year 2010 for his work on baking, is an Academian of The Royal Academy of Culinary Arts and has been awarded an honorary degree from Westminster Kingsway college for his work with the college on baking.
Richard’s first book, “Dough,” was published in 2005 and was awarded the IACP Best Cookery Book of the Year 2006, the Julia Child Award for the Best First Book,
the James Beard Award for Best Book Baking and Desserts and The Guild of Food Writers Award for Best First Book. “Crust” published in 2007, was given a World
Gourmand Award for the BestBritish book on Baking and a James Beard Award for Food Photography. “Crumb” is Richard’s 6th book and was published in February
2019.
A revised edition of “Dough” was released in February 2026. Learn more about Richard’s work at www.thebertinetkitchen.com