I recently attended a Sardinian cookery course at The Bertinet Kitchen in Bath.
Richard Bertinet is famed for his unconventional bread cookery techniques, which involve incorporating air into the dough, rather than whacking it out at every opportunity. The cookery school is based on two floors, and Richard runs a number of bread courses on one level, while a variety of guest chefs teach on the first floor.
Our course was led by Silvanna de Soissans, who's a very cheerful and colourful Italian, with her own blog and catering business. Before we began the business of making lunch, like all good foodies, we started with coffee, and toast for those who wanted it.