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​On the menu at Bettys this winter

12 September 2016

At this time of year, our development chefs and craft bakers start to look excited. Maybe even a little impatient? That’s because winter means a special menu at our six Café Tea Rooms across Yorkshire and, after all the dreaming, tasting and tweaking that’s taken place behind the scenes, it’s finally time to unveil the season’s most delicious dishes.

When the air is chilly, robust, earthy flavours come into their own, and you’ll find them in abundance in our new Leek and Emmental Tortelloni (pictured above). Each pasta pocket – tortelloni are the larger sibling of tortellini, if you’re wondering – comes filled with nutty, creamy Swiss Emmental cheese and buttery Yorkshire leeks. Dressed with olive oil and sage, it’s rounded off with the inspired pairing of crispy fried kale and sweet, juicy sultanas.

We’ve also brought back some hearty favourites that make the most of our locally sourced meat. Our steak open sandwich features Bavette steak, seared and pan-fried to order and served on a Swiss stick with caramelised red onion and horseradish mayonnaise. And a real Alpine classic returns in the shape of our chicken schnitzel, made with free-range Yorkshire chicken, Bettys breadcrumbs and Gruyère cheese.

Our dessert menu is putting on its winter garb too. We’ve taken tips from the experts in strudel-making – Austria – for our traditional Apple Strudel (pictured). Handmade at our Craft Bakery, it features slices of sweet Braeburns and Galas, ground almonds, plump sultanas and soft brown sugar, all lovingly wrapped in delicate all-butter pastry.

And many people’s favourite winter dessert, our Treacle Tart, is back. With its crisp, buttery pastry filled with golden syrup, Genoese sponge and a hint of lemon, our bakers have been making it this way for longer than our current Craft Bakery has been standing. Some recipes just don’t need improving… although by serving it with vanilla ice cream and our own toffee sauce, we’re doing our best.

See our Winter Menu