the bertinet kitchen
Originally from Brittany in north-west France, Richard trained as a baker from
the age of 14. After moving to the UK in the late 1980s, he started cooking. His
catering background included time as pastry chef at the Chewton Glen Hotel and
as head chef at both the Rhinefield House Hotel in the New Forest and the Silver
Plough at Pitton, where he was awarded the Egon Ronay, Pub of the Year, and the
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. And in 2000, he set up
the Dough Co, his consultancy business. From here, he divided his time between
consultancy work advising on the development of new products for several
supermarket chains, teaching and writing.
