These wickedly naughty little loaf cakes are truly made in Yorkshire. They combine the expert baking knowledge of Lisa Bennison, one of our most experienced Cookery School tutors and a Yorkshire lass through and through, with the irresistible flavours of Harrogate’s very own Slingsby Gin. What’s the saying? One for the cake, one for me…
Celebrate Yorkshire Day with perfect Yorkshire Puddings. Not sure how? Lisa Bennison from has been with Bettys for 32 years and now teaches at our Cookery School. Who better to guide you?
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.
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.
Our Cookery School tutors are culinary wizards and are keepers of the secrets of Bettys craft. But occasionally, just occasionally, they reveal one of those secrets to the world.
Traditionally enjoyed in Yorkshire on Bonfire Night, Parkin is a delicious seasonal treat packed with black treacle and spiced with ginger. Why not try your hand at making your own to share with family and friends on 5th November with this recipe from Bettys Cookery School?
Visitors to the recent Malton Food Lovers Festival were treated to a live demonstration from Lisa Bennison and Amy Callin, senior tutors at Bettys Cookery School, who took to the stage to share the secrets of Swiss cookery with the crowds and showcase classic continental recipes, including zürigeschnetzeltes (veal with mushroom & cream sauce) and spätzli (little dumplings). If you weren't lucky enough to be able to attend the festival, we're delighted to be able to share these recipes with you here on Bettys blog.