Film: Annie Gray on writing the story of Bettys

Annie Gray is a historian, cook, lecturer, broadcaster, writer and consultant. She specialises in the history of food and dining in Britain from around 1600 to the present day, and earlier this year she spent considerable time immersing herself in Bettys to be able to write our new book, From the Alps to the Dales – 100 Years of Bettys.

How was the experience of researching and writing our book?

I absolutely loved it. One of the downsides to writing books is it can be rather lonely. But for this book I had a full support team, including Mardi Jacobs (Company Archivist), who knew the archive back to front and got as into it as I did. And who could argue with a research trip involving cake, tea-on-tap and the occasional foray to the Turkish Baths?

What was the most interesting thing you learned about Bettys while researching and writing the book?

The difficulties of the war years, and the way in which everyone pulled together to survive – so many businesses failed during or just after the war, and I think the history of those years is really sobering.

What’s the strangest thing you found out about Bettys?

I think it’s a tie between some of the 1960s interior decoration, which was so cool, but also so very unlike the image of Bettys today. And the amazing novelty cakes that Frederick produced.

Who’s your favourite person you’ve written about in this book and why?

There are so many fascinating figures. Ida, Frederick’s sister and Victor’s mother, was probably my ultimate favourite. She selflessly encouraged all her children to leave Switzerland and head to England. Of course, it was Victor who ended up staying, and the letters between them were a joy to read. I do admit that my favourite things to study were Victor’s wartime cartoons though, illustrating his apprenticeship at Claridge’s.

What decade of Bettys’ history would you like to go back in time and visit? Why?

I think the 1930s, when Bettys had found its feet, and was really starting to settle in as a place to go. The Great Depression affected a lot of people, but not the Bettys clientele, and I’d like to go and mingle with them.

Which of the products from our past would you like to try and why?

During my research, I kept hearing about the Dougal Cake – people have such deep-seated and fond memories of it. I’d like to try some of the Oakroom menu items as well – it was considered one of the best restaurants in York.

What’s your favourite current Bettys product?

Pikelets. It is a hill I will die upon! I love the mixture of crisp and moist, and all of the holes to hold as much lovely butter as possible.