Our Cookery School chefs created this tasty and healthy dish to celebrate one of our favourite flavours: asparagus. It's in-season now so pick up a bunch and try your hand at a simple-to-make spring supper. You can also visit our Café Tea Rooms where we've created a host of asparagus dishes - check the specials board.
As Yorkshire-folk we feel a special affection for rhubarb so we always look forward to the seasonal arrival of Yorkshire Forced Rhubarb. Visit our Café Tea Rooms to try treats which celebrate this winter speciality, such as Rhubarb Frangipane, but should you wish to try cooking it at home, we have some expert advice, courtesy of our Bettys Cookery School Tutors.
Psst: would you like to know how to make the perfect Yorkshire Pudding? Come closer ... closer still. *Whispers*: we have a special secret recipe, but you're going to have to keep it to yourself, okay? Great - come this way...
To mark the occasion, we set Bettys Cookery School genius Lisa Bennison the task of devising a Wimbledon-inspired mocktail based on our new Strawberry, Cherry & Rose Tisane. After all, Wimbledon and strawberries go together like Bettys and afternoon tea.
This delicious dish featured on our Where the Dales Meet the Alps Cookery School course. We created a menu that included recipes from locations along the 2014 Tour de France route, including specialities from Yorkshire, France and, in this case, Flanders in Belgium.
Our award-winning Swiss dark chocolate creates the most delicious and velvety hot chocolate, but now that spring is here and the sun is making the occasional appearance, our thoughts have turned from winter warmers to summer refreshers.
So we set Chris Taylor from Bettys Cookery School a challenge: take our hot chocolate granules and see if you can use them to create a thick, creamy chocolate milkshake ready for the summer.
Dear reader, he succeeded. Oh my goodness, he succeeded.