Two delicious classes from Richard Bertinet for Christmas

A tasty way to prepare for Christmas with classes from Richard Bertinet

Learn to make Christmas stollen with Richard Bertinet in Bath

Fancy swapping the Christmas shopping queues for an afternoon of baking, buttery stollen and a glass of fizz? The Bertinet Kitchen in Bath is hosting a Stollen Masterclass with Richard Bertinet this December, teaching you how to make a festive bake to share, give as a gift or keep for yourself.

The three-hour workshop takes place on 3 December 2026, with a second date on 17 December, and costs £165 per person.

Make Christmas stollen from scratch
Richard’s version of this Christmas favourite combines fruit, marzipan and crème d’amande, finished with a generous coating of rum-infused butter and icing sugar.

You’ll make your stollen from scratch, including preparing the crème d’amande, before taking home two stollen and the recipes to recreate them.

The finished bakes are suitable for freezing, so you can tuck them away for Christmas — assuming you can resist an early slice.

Blinis, gravadlax and a glass of fizz

While the stollen rests and proves, you’ll turn your attention to making blinis. These will be served with the kitchen’s Bertinet Gin-cured gravadlax and a glass of fizz.

Whether you book a place for yourself or head along with friends, it sounds like a welcome pause in the December rush, with something rather good to take home afterwards.

Dates, price and booking

When: 3rd or 17th December 2026
Time: 1pm–4pm
Price: £165 per person
Where: The Bertinet Kitchen Cookery School, 12 St Andrews Terrace, Bath, BA1 2QR

Included: The workshop, recipes, two stollen to take home, plus blinis, gravadlax and a glass of fizz.

Learn to make cinnamon buns with Richard Bertinet in Bath

If a cinnamon bun is your usual excuse for stopping at a bakery, how about learning to bake your own? Richard Bertinet is hosting a cinnamon bun making workshop in Bath on Friday 13 November 2026, offering an afternoon of dough, cinnamon and freshly baked treats.

Taking place at The Bertinet Kitchen Cookery School, the two-hour class will cover working with buttery enriched dough, preparing a sweet cinnamon filling and shaping those eye-catching Nordic-style twisted knots.

What’s included in the workshop?

Under Richard’s guidance, you’ll learn the dough-handling and shaping techniques needed to recreate his cinnamon buns in your own kitchen.

While the dough rests, demonstrations will show its versatility, with a coffee crème pâtissière-filled bun and a savoury tomato and pesto version.

You’ll be welcomed with coffee and something tasty to eat, then leave with six of your own creations and recipes to use at home. Whether all six make it back without a little quality control on the journey is another matter.