Hailing originally from Breton, Richard Bertinet is a chef, baker and food writer, who also runs a range of courses at his kitchen in Bath. It is the latter which has provided the inspiration for his latest book, Cook, as a lot of the content has been inspired by questions from his customers.
Richard Bertinet Launches his new book’Cook’ with a cooking masterclass
Invited recently to the launch of Richard Bertinet’s new book Cook, at a well known kitchen showroom in Wigmore Street, I arrived hot and bothered having not had the best of journeys. I descended to the lower ground floor where an active kitchen is set up to join a select gathering of food writers and others from the foodiemedia. After a quick cup of coffee, I was immediately set to work.
The Moor the merrier. Curry kits with proper flavour
These kits made the most authentic and tasty curries we’ve ever knocked up in the kitchen and the convenience factor is ideal for a weekday night.
Turkish’Adana’ Kebabs
These kebabs are really delicious and have quite a fiery kick to them, but the level of heat is up to you. The are completely versatile in that you can BBQ them, preferably over charcoal which really is the best and most authentic way to cook them or if like me, you don’t have a BBQ then you can either grill them or pan fry them.
Olive oil from Liguria, Ligurian gold?
It seems that much of what I have attended recently is focussed on Italian produce and a tasting of olive oil from Liguria recently was yet another. The purpose of the tasting was to alert us to the quality of Italian olive oil generally, but in particular to that produced in Liguria which like many Italian region’s oils has DOC status.
Looking for that Father’s Day gift?
Father’s Day is approaching rapidly and many of you will be wondering what you might get as a gift for Dad. The Single Malt Whisky Experience might just be what you’re looking for.
On track with Tracklements
The great thing at these sort of cooking class turnouts is to make sure you mark your efforts clearly before they go in the oven. That way you avoid having to eat yours when they come out and can instead feast on far better efforts made by your fellow cooks.
El Pirata, Mayfair
I did panic at first when I walked in and it appeared that nothing had changed in 14 years, but perhaps this is exactly why they are still open, doing great trade and serving locals as they were years ago. Sometimes change isn’t such a good thing, as the old adage goes ‘If it ain’t broke, don’t fix it” and El Pirata most definitely ain’t broke.
Tsuru, Bankside, London
Tsuru is a burgeoning chain, with two outlets so far, one in Bishopsgate and the original in Borough. The food is sushi, and broadly similar to what you might find at the bigger chains on the High Street. But at Tsuru, everything is made in-house, including their curry sauce, egg tamagoyaki and even down to the chicken stock.
Byron, Upper Street, London
Now, I’m not the most literary person, but two quotes came to mind about Byron, the first when I initially heard the name, and the other one a little while after we got there. Call me obvious, but my immediate reaction was to think of Lady Caroline Lamb’s description of Lord Byron as ‘mad, bad and dangerous to know’