Richard Bertinet’s kitchen: ‘I want to be able to put half a pig on the table and work with it’

Chef Richard Bertinet finds harmony in clean marble surfaces, fresh crusty bread and a kiddie rolling pinAbout 12 years ago my wife, Jo, and I decided to move away from London. We loved living there, but with the kids, we wanted something new. We were also thinking about setting up a cookery school. Bath ticked all the boxes: proximity to London and an airport, schools and rugby, a beautiful city and a captive tourist audience. Related: Anna Hansen’s kitchen: ‘it works perfectly. But