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Dear Newsletter Subscriber
Welcome to our July newsletter.
Once again we have some fantastic new classes for you including the wonderful Mark Hix and top London sushi chef Silla Bjerrum and we are launching a new range of herbs and spices available at the cookery school and online for mail order.
We are also introducing the first of a series showcasing our 5 day courses - this month - our mouth watering 5 day Patisserie masterclass.
The cookery school at 12 St Andrew's Terrace will be closed for our annual summer break from 30 July to 16 August so there will be no Saturday bakery at the kitchen on either the 4th or the 11th of August. This closure only affects the cookery school and The Bertinet Bakery shop and cafe at 6 New Bond Street Place remains open all summer.
Fingers crossed for some sunshine - particularly for the Olympics - and good luck for all of team GB.
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NEW CLASS
Mark Hix
Bath October Feast
Friday 5 October 2012
�215
As part of Bath's new autumn food festival focusing on the wonderful produce from the South West, we are delighted to be hosting a hands on class with one of the greatest advocates of seasonal and regional food.
Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy,
In 2007 after some 17 years in the industry, Mark took part in the BBC's Great British Menu and his laid back good humour and wonderful food brought him to the attention of a much wider audience. As one of the three finalists, he took both his famous Stargazy Pie and Perry Jelly to Paris to cook for the British Ambassador's banquet. Mark opened his first restaurant in 2008 -
the distinguished Hix Oyster & Chop House in Smithfield, and has since opened a further five establishments including Hix Oyster & Fish House in Lyme Regis and the award-winning Mark's bar, and of course the latest Tramshed all to great critical acclaim. Mark is frequently lauded as one of London's most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance.
Mark has written a number of award winning cookery books including British Regional Food, British Seasonal Food (which won the Guild of Food Writers - Cookery book of the year in 2009) and this autumn launches a new baking book - Hix on Baking. He was named as chef of the year in the 2010 industry Catey awards and received the 2011 Guild of Food Writers award for cookery journalist of the year for his column in The Independent.
 Join Mark for this wonderful day of inspiring regional cooking and relaxed good humour.
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NEW CLASS
Silla Bjerrum
Feng Sushi Wednesday 22 September 2012 10am
�175
 Join Silla Bjerrum, founder of the Feng Sushi group of restaurants, in this hands on sushi class.
Learn how to use Japanese ingredients and master classic sushi making techniques so that you are confident enough to prepare sushi at home.
The key to great sushi is being confident that you can find a reliable source of fresh fish, learning to prepare perfect sushi rice, mastering the fish cutting technique and forming the sushi themselves, whether classics like salmon and tuna nigiri
or maki (sushi rolls).
Silla Bjerrum is the Danish born chef whose love of Japanese food led her to found the Feng Sushi group of restaurants thirteen years ago. Silla has the technique and skills of a traditional sushi chef but is more interested in modern interpretation of this ancient cuisine introducing seasonality and an emphasis on sustainability.
Silla was the first woman to be invited to the prestigious 7 Samurai Sushi Competition in 2008 (she also judged the competition 2 years running), she teaches at Billingsgate and speaks regularly about sushi and sustainability.
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Last minute availability
Here is a quick round up of the latest availability for the next few weeks....
Pasta Making with Valentina Harris
Join us for this hands on pasta making class with Valentina, author of Pasta Galore and a host of other Italian cookery books and a noted authority on Italian food. In Valentina's Pasta Class you will learn to make Fresh Pasta from scratch in her own tried and tested way. Plus her signature pasta dish of Pasta Roll with Wild Mushrooms and Mascarpone; Ravioli with a Pumpkin Filling; the most important sauce of all -Basic Tomato and Garlic, from which all the other garlic based sauces are born; and other delicious sauces or pasta dressings: including the original and classic Ragu alla Bolognese. Saturday 28 July 2012, 10am Stylish Indian Entertaining with Monisha BharadwajJoin us for this hands on cookery class with Monisha Bharadwaj. Indian cuisine is popular the world over and nowadays every self-respecting cook treasures their rows of delicate herbs and exotic spices that contain the secret to their aromatic masala pastes. In this hands on class, Monisha shows you how to cook stylish dishes the authentic way. Saturday 18 August 2012, 10am
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NEW Organic Herbs & Spices
 These days most herbs and spices are fairly easy to get hold of. But some are harder to find than others so we thought we would start to offer you a range of some of those most frequently used at the kitchen. We have selected the Steenbergs range.
Steenbergs are passionate about providing organic spices and organic cooking ingredients packed with flavour, aroma and provenance. All the spices are organic where possible, ethically sourced and some are also Fairtrade.
The range includes individual pots of herbs and spices including Lime leaves, Ras al-hanut, lavender and fenugreek and prices start from just �1.75.
In addition the range also includes both a Thai and Indian gift set. The Thai set includes lime leaves, organic cassia, organic lemongrass herb, organic galangal , organic white peppercorns , Steenbergs Thai Spice Mix, Steenbergs Nasi Goreng Mix and organic crushed bird's eye chillies while the Indian set includes green cardamom pods, organic cayenne pepper , organic cinnamon powder , organic coriander seeds , organic cumin seeds , Steenbergs organic garam masala , Steenbergs organic Madras curry powder and organic turmeric spice powder. The gift sets are priced at �14.
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FOCUS on FIVE
One of the questions we are asked most often is for more details of what goes on in our 5 day courses. Over the next few months we are going to feature each of these longer courses in more depth.
This month we are looking at the 5 day Patisserie Course with the wonderful Yolande Stanley MCA. The course consists of 5 elements - some focusing on stand alone elements and others bring together the skills learned on the other days and showing you how to use them to create fabulous finished pieces.
 CHOCOLATE
Learn how to work with chocolate to make moulded chocolates with a ganache filling a chocolate centre piece. The centre piece varies depending on the time of year. At Easter we make Easter eggs and towards the end of the year something with a Christmas theme. The class covers tempering couverture, techniques for coating the moulds and producing cut-out pieces/moulded pieces, along with various decoration techniques finishing in the production of a small display.  SUGAR
 
Yes - hard to believe I know - but these spectacular creations are made from nothing but sugar. Now of course you would not serve one of these for dessert but the individual techniques will add a totally new dimension to your patisserie and desserts.
 
You will learn how to work with sugar in a variety of ways including producing a sugar-based sweetmeat such as pate aux fruits, producing poured sugar and using it in presentation, making spun sugar and using sugar to make decorations.
PETITS FOURS
This day covers a range of classic patisserie items that are a wonderful end to a meal. Yolande will show you how to create a range of beautiful and impressive petits fours from a selection including florentines (finished with tempered chocolate), madeleines, mini �clairs, caramelised nuts enrobed in chocolate, piped sable biscuits, tuile biscuits, strawberry barquets, financier and Sweedish choux. PLATED DESSERTS 
Bringing together many of the skills learned earlier in the week, Yolande will help you to create a beautiful plated dessert using a range of techniques on one plate. This day is about a mixture of balance and presentation. The dessert varies with the seasons. This summer our students prepared a strawberry themed dessert for Wimbledon including pain de gene, strawberry meringue, strawberry sorbet, strawberry coulis, strawberry gel and a strawberry mousse all beautifully presented with a range of fine decoration techniques for piping and feathering to make your plate beautiful.
ENTREMET
This is the icing on the cake! This day brings together techniques from throughout the week to prepare an entremet (or layered gateaux). The entremet consists of a number of layers and inserts which might include a mousse, a jelly and brulee, a biscuit or sponge layer; topped with a glossy glaze and fine decoration. This June our class made a Tom Cat entremet with layers of chocolate mousse, raspberry dacquoise, moist chocolate sponge and roasted apricots (pictured above). We have also made Chocolate Orange Entremet with chocolate mousse and glaze, orange creme brulee and orange semi confit with a walnut dacquoise and choclate swiss roll.
This fabulous 5 day course is taught by Yolande Stanley, one of only 4 people in the UK to be award the prestigious Master of the Culinary Arts for Pastry. Yolande worked as Head Pastry chef at Cliveden and the Carlton Hotel in St Moritz, The Ritz and at the Landmark Hotel before becoming a senior lecturer at Thames Valley University teaching Patisserie to degree level. For the past 10 years Yolande has been the UK Training Manager for UKSkills for Confectionery and Pastry, tasked with training young chefs to World standard to represent the UK at the WorldSkills Competition. At the awards themselves she has to swap hats as she is also the International Judge and Chief Expert (elected by her contempories - 18 other International Experts).  Our 5 day Patisserie Masterclass runs 2 or 3 times a year and the next dates are Monday 26 to Friday 30 November 2012. The cost of the course if �850. To book this course of one of our other 5 day courses click HERE now. |
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Bertinet in the News
Look out for the lovely feature in the August issue of Sainsburys magazine (out now) where Richard shares some of his favourite summer recipes.
 Richard did a live web chat last week for the Guardian to answer your pastry queries - you
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As always, we look forward to welcoming you to the kitchen and bakery soon.
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Richard & Jo Bertinet
and The Bertinet Kitchen & Bakery Teams
www.bertinet.com
+44 (0)1225 445531
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