Annie Gray, author of ‘From the Alps to the Dales’ shares her reflections on how our specialities and service have provided nourishment and joy in difficult times across our 100-year history.
You’ll often find us celebrating Bettys’ founder Frederick Belmont for his fine confectionery skills, his vision in opening our first café in Harrogate back in 1919 and for a dedication to doing things right that still inspires us today. What’s less usual is for us to praise the young Swiss orphan who chose to settle in Yorkshire for being the owner of a mean pair of biceps.
Our award-winning hot chocolate makes the most delicious, velvety drink for wintry days, but it also makes a lovely, refreshing milkshake for when the weather is warmer.
The Swiss Roll is in some ways the perfect Bettys dessert. For one, it references the home of our founder, Frederick Belmont, who was born near Bern (though it's thought the recipe actually originated in Austria). But more importantly, it is a simple treat that is comforting in its familiarity.
Our Cookery School tutors are culinary wizards and keepers of the secrets of the Bettys craft. But occasionally, just occasionally, they reveal one of those secrets to the world.
It all begins with this man, Fritz Bützer – later to become Frederick Belmont – a Swiss orphan who travels Europe learning his trade as a confectioner, baker and chocolatier until one day, he embarks a boat to England to pursue his dream...
It began with just one tree. We planted it outside Bettys Harrogate in 1990 - and since then, we've planted 5 million around the world (and there's plenty more to come). If you're a Bettys and Taylors customer, thank you! Our Trees for Life project blossomed because of you.
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…
Did you know that our giant handmade Imperial Easter Eggs continue a tradition stretching back over a century to the birth of Bettys? Our founder, Frederick Belmont, created lavish Easter eggs which were ornately decorated with hand-piped icing. Though we didn't create one in 2020, we thought you might enjoy looking back at four designs from recent years.
If you're finding that you have a little more time on your hands than usual and you fancy getting crafty this Easter, we're here to help. Robyn Cox is Bettys’ ‘Head of Beautiful’ and creates our lovely window displays. Now he’s turned his attention to beautifying your home this Easter with these three styling suggestions.
Swiss Rösti is one of our most famous and popular dishes. To understand why it's on our menu you have to go back to 1885 and a little town called Lindenbach near Bern, Switzerland. That's where our founder, Frederick Belmont, was born. He later travelled to England and in 1919 opened the first Bettys. He filled it with continental specialities – a tradition we continue to this day.
Sometimes our curious bakers surprise even themselves. ‘What would happen,’ they wondered, ‘if we crossed a macaroon with a hot cross bun?’
The steps we're taking to keep customers and colleagues safe at this time.
Not only do we use ground almonds in our Mother’s Day Cake recipe to make it deliciously moist, but we’ve gathered together years of mum wisdom to ensure each cake bakes perfectly.
We all have our own Bettys favourites – those treats that you return to again and again, safe in the knowledge that they’ll be every bit as delicious as the last time. But what would your mum choose as her Bettys favourite?
How do our Gooey Rascals get that heavenly chocolate caramel centre? We think we've found the answer!
In 2019 we pledged £100,000 to tree-planting projects in Yorkshire as part of our centenary celebrations. Now we’re happy to announce that we’ve extended the Trees for Life Fund for a further year.
A rich, gooey fudge cake recipe that will make you very popular among your chocoholic friends.
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.
Last month, we were delighted to welcome His Excellency Alexandre Fasel, The Ambassador of Switzerland, and his wife Nicole to afternoon tea at Bettys Harrogate. The Ambassador took away a copy of our new book From the Alps to the Dales - 100 Years of Bettys to keep in the Embassy salon.
Sunday 24th November is 'Stir Up Sunday', when families traditionally gather together to make Christmas puddings and cakes. This recipe has been handed down to Lesley Wild by her mother. It makes a beautifully moist and colourful cake which can be decorated with glacé fruits - a lovely centrepiece for the family Christmas table.
Meet our new book! From the Alps to the Dales – 100 Years of Bettys is written by the brilliant Annie Gray and is available in our branches and online now.
