Richard Bertinet Fruit Tartlets Saturday Kitchen Recipe Search

Visit At the age of 14 Richard trained as a baker in his native Brittany in North West the late 80’s he moved to the UK and worked as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. After a position as Operations Director with the Novelli Group of restaurants, Richard set up the Dough Co.