If you’ve ever joined us on a course at Bettys Cookery School, you’ll know that our food experts are bursting with clever tips to help you make the most delicious food while saving time, money and effort. We asked senior course tutor Lisa Bennison to share a few of her favourite secrets for kitchen success.
Our Cookery School Tutors spend their lives taking amateur cooks from ‘how?’ to ‘wow!’, but which are their favourite courses?
What better symbol of the delicious partnership between Bettys and our sister company Taylors of Harrogate, than our Yorkshire Tea Loaf, a Bettys favourite for more than 30 years?
No one makes Fondant Fancies quite like Bettys. Under the keen confectioner’s eye of our Swiss founder Frederick Belmont, they were adorned with elaborate designs in royal icing; nearly a century later, they’re still individually iced by our expert bakers. Yet they’re also bang up to date: we’ve decorated them with crowns to celebrate royal jubilees, weddings and babies; bicycles for the Tour de France and white roses for Yorkshire Day.
'The grumpy pig'. Sounds rather like a pub name, doesn't it? But actually we're referring to this fellow, spotted in Bettys Ilkley. How did he come upon his grumpy expression? Was it mischief in our Craft Bakery or simply a delightful accident? We'll never know, but head to Bettys to see if you can find your own grumpy pig. Made from Genoese sponge with vanilla buttercream and covered with marzipan, we can guarantee one thing: you won't feel grumpy after eating one.
At our Craft Bakery in Harrogate we make around 10,000 of our iconic Yorkshire Fat Rascals every week – that’s more than two million since we launched them in 1983. Whether enjoyed with a cup of tea at our Café Tea Rooms or delivered freshly baked to your door, Fat Rascals are one of our most popular treats.
For many of you, a visit to Bettys wouldn’t be complete without a steaming pot of our famous Tea Room Blend tea arriving at your table. But what’s behind that unassuming name? Let’s take a peek under the teapot lid…
In one sense, there are no mysteries to how we make our macaroons. Our craft bakers create them from the same three ingredients used in medieval times: ground almonds, sugar and egg whites. The real secret comes with adding the fourth ingredient. Despite being invisible, it’s the most vital one of all.