Bath chef Richard Bertinet puts new book and bakery on the menu
The fortunes of Bath chef Richard Bertinet continue to rise with the launch of a new book and bakery.
The Frenchman, who in seven years has used Bath as the base from which to build a globally-respected bakery business, has just published Pastry – a follow up to Dough, Crust and Cook, which between them have sold more than 250,000 copies.
The launch of Pastry comes hot on the heels of Richard opening a bakery at Neston Park Estate's farm shop, near Corsham.
That bakery complements his cookery school in St Andrew's Terrace, Bath, and shop in New Bond Street Place.
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Because of its high profile, Richard estimates that 70 per cent of visitors to the cookery school come from outside the Bath area, with American and Japanese foodies among the keenest patrons. And he says life is busier than at any other time since he launched his business in Bath.
"The cookery school is still doing very well, there's the new book, I've done a bit of TV and the bakery is doing well," said Richard, who was named BBC Food Champion of the Year in 2010.
"The cookery school brings in a lot of business. People fly in from all over the world, just for the cookery school."
The Frenchman, who was trained in Brittany, believes Bath is the perfect location for this increasingly diverse business.
"I describe Bath as a film set," he said. "It ticks all the boxes. There is something about Bath – you fall in love with it when you come.
"It's quite central, close to London and the gateway to the South West.
"There is so much going on – shops, restaurants, rugby – it's fabulous."
With a new Frenchman having arrived on the foodie scene in Bath – Raymond Blanc – Richard is happy to see a little bit more French culinary culture in the city.
"Raymond is an icon for French cuisine," he said, referring to the new Brasserie Blanc on Barton Street. "The passion he has and the knowledge of French food is inspiring.
"It's great to have another Frenchman here!"