Bettys Cookery School - Learn how to cook the Bettys way 2015

L e a r n t o c o o k t h e B e t t y s wa y

at our award-winning Cookery School

a n n u a L c a L e n d a r 2 0 1 5

To book call 01423 814016 or visit www.bettyscookeryschool.co.uk for more information

Welcome to Bettys Cookery School. Whether you’re a beginner, or an aspiring chef, we have the perfect course for you.

From classic baking and intricate pâtisserie to three-course meals, we share our passion for creating food that’s honest, full of flavour and made from only the finest ingredients.

Enjoy our spacious, well-equipped kitchen, be guided by ourhighly-trained course tutors and Craft Bakery experts and experience the warm hospitality and delicious food that Bettys is renowned for.

Our 2015 calendar includes a wide selection of dates throughout the year to help you plan ahead to book your choice of course.

Look out for additional dates of our most popular courses and the launch of new and seasonal courses during the year.

We look forward to welcoming you soon.

Head of Bettys Cookery School

Contents

Five Reasons to Visit Us1. Our award-winning tutors share a wealth of

craftsmanship and expertise.

2. A beautiful, spacious and well equipped kitchen.

3. Our students work independently to ensure they get the most from their learning experience.

4. Only the freshest and most seasonal ingredients are used.

5. We are renowned for our warmth and hospitality.

We are very proud of the recognition we have recently received praising

our Cookery School.Visit our website to find out more www.bettyscookeryschool.co.uk

2-5 Introduction to Bettys Cookery School

Courses:6-7 Bread8 Pastry10-12 Baking & Desserts14 Bettys Certificate Course15 Cooking & Conversation with Frances Atkins16 Pâtisserie17 Chocolate17 Skills18-20 Entertaining22 Food for All24 Young Chef25 Private Hire26-29 Calendar at a Glance29 Terms and Conditions30 Gift Vouchers and Cookshop32 How to Book

Recipes:9 Swiss Cheese & Chive Rolls13 Apple Crumble Muffins 21 Smoked Mackerel Pâté31 Chicken Saltimbocca with Lemon & Sage Butter

L E A R N T O C O O K T H E B E T T Y S WA Yat our award-winning Cookery School in Harrogate

2 Introduction to Bettys Cookery School


Practical up to 18 students

Enjoy a day of cooking at your own work station in our well-equipped kitchen, under the friendly eye of our expert tutors. You’ll be greeted with tea and coffee and a fresh croissant from our Craft Bakery on arrival, followed by a two-course lunch with a glass of wine, and a Bettys treat in the afternoon.

Everything that you need will be provided, from ingredients to your own Cookery School apron, recipe folder and packaging. At the end of each course (unless otherwise stated) you’ll take home the dishes you have made, along with new knowledge and skills that will last a lifetime.

Mini Practical up to 18 students

If your free time is limited or you prefer shorter classes, these half-day courses offer a fantastic taste of our practical cookery classes.

We’ll provide everything that you need including delicious Bettys refreshments, all ingredients, a Cookery School apron, recipe folder and packaging. At the end of each course (unless otherwise stated) you’ll take home the dishes you have made.

Demonstration up to 24 students

For those looking for a more relaxed experience, our demonstration courses offer the chance to sit back and be inspired. Watch as our expert chefs show you how to prepare a selection of mouth-watering dishes from start to finish and learn from their years of kitchen wisdom.

An enticing meal with wine is included and you will be provided with a folder filled with the course recipes to take home.

a g u i d e t o o u r c o u r s e sWhether you’re a kitchen beginner or an accomplished cook,

there’s something for everyone at Bettys Cookery School.

To help you choose a course, our Calendar is

organised into a range of different course themes:

Bread Pastry

Baking & DessertsCertificatePâtisserieChocolate

Skills Entertaining Food for All Young Chef

Introduction to Bettys Cookery School 3

We believe that our courses are suitable for all levels of skill, as there is always more to learn and to perfect.

However we do offer a selection of Advanced Courses that teach advanced techniques and provide you with the

confidence to undertake more intricate recipes. They are suitable for confident and competent cooks with good knife skills.

Look out for this symbol throughout our calendar.

Assessing Your Ability


Since Bettys first opened in 1919, we have built up a remarkable team of specialist craftsmen and women including master bakers, chocolatiers, confectioners, chefs and tea and coffee blenders. Bettys Cookery

School is unique in being able to draw from this rich resource of talent and experience for our courses.

Our expert tutors all share a genuine passion for great food, which is why attending one of our courses is always such a rewarding experience.

Mark Raine

Mark is a Master Craft Baker from our Craft Bakery.

With 35 years experience he continues our

tradition, nearly a century strong, of

producing beautiful artisan loaves.

Kirsty Mitchinson

With over 10 years experience working in our Craft Bakery, our highly skilled Chocolatier Kirsty leads our chocolate

courses to share her extensive

knowledge and expertise. It’s a

crowded field, but we think she may just possibly have

the best job at Bettys!

M E E T O U R T U T O R S

Lisa Bennison

Lisa has worked for Bettys for over 25 years in every corner of the business and no-one is better placed to share our secrets! She recently returned from a trip to Switzerland to further enhance her knowledge of Swiss food, chocolate making and pâtisserie.

Chris Taylor

Chris brings 30 years of experience having previously spent 15 years as Head Chef at a local country house hotel. We are delighted to share with you his classical cookery experience and appetite for bringing home-grown produce from garden to table.

Andy Lawson

Yorkshire born chef Andy takes delight in teaching innovative, seasonal and locally sourced recipes. After spending 18 years in respected hotel and restaurant kitchens, he is keen to share his experience, skills and enthusiasm for creating exceptional quality food using fresh local ingredients.

Jenny Culver

Jenny has spent eight years working in Bettys kitchens and as part of the development team, she is passionate about sharing her in-depth knowledge of the craft and the values behind Bettys, nurturing and inspiring others with her love of good food.

From left to right: Jenny Culver, Chris Taylor, Lisa Bennison, Andy Lawson

Our Bakery Experts

L E T U Sshare our

K N O W L E D G E

4 Introduction to Bettys Cookery School


Open since 2001, our Cookery School is located next to Bettys Craft Bakery, Harrogate, in beautiful Yorkshire – a county known for its wonderful countryside, abundant sights and welcoming people.

Over nearly a century of Bettys history, delicious, locally-sourced ingredients, craftsmanship and outstanding service have been at the heart of everything we do. And our Cookery School is no exception.

You will find a modern, spacious teaching kitchen for you to work in with high quality equipment and appliances. Our local supply partners provide an array of fresh and seasonal ingredients and we pride ourselves on the service we provide from before you arrive to long after you leave.

There’s ample free parking on site too and you can stock-up on an array of cookshop items or choose from a selection of Bettys specialities.

Our Cookery School and six Café Tea Rooms, each with their own unique character, can be found in Yorkshire. And there’s so much to see and do that one grand day out may not be enough! To find out more visit www.bettys.co.uk

Introduction to Bettys Cookery School 5

a g r a n d d a y o u t i n y o r k s h i r e

Images: Bettys Cookery School and Bettys Café Tea Rooms, Harrogate


Continental BreadsDelicious breads inspired by the Continent.

Parmesan & Herb Rolls • Olive & Rosemary Bread • Classic Croissants

• Muesli Bread

Dates: Tue 10 February | Wed 3 June Time: 9am - 4.30pm Price: £170

Yorkshire BreadsBaked using locally grown and milled grains.

Ripon Spiced Loaf • Spelt & Honey Loaf • Yorkshire Miller’s Cob • Classic Bettys Pikelets

Dates: Thu 26 February | Sun 2 August Time: 9am - 4.30pm Price: £170

Italian BreadsOur collection of classic Italian breads.

Grissini Torinesi • Focaccia al Rosmarino • Stuffed Plaited Tuscan Loaf • Semolina Pane Siciliano

Dates: Thu 19 March | Sun 9 August Time: 9am - 4.30pm Price: £170

Advanced BreadsAdvanced breadmaking skills and techniques.

Sourdough Loaf • French Brioche • Italian Pane Rustico • Wholemeal Sponge Dough Bread

Dates: Sun 19 April | Thu 3 September Time: 9am - 4.30pm Price: £170

Artisan BreadsExpand your bread making repertoire.

Pumpkin Seed Bread • Swiss Cheese & Chive Rolls • English Rye Bread • Flaked Wheat Mini Loaves

Dates: Thu 30 April | Thu 26 November Time: 9am - 4.30pm Price: £170

Breadmaking for BeginnersBasic breadmaking skills and techniques.

Swiss Fitness Bread • Yorkshire Cobble Loaves • Swiss Stick • Wholemeal Rolls

Dates: Sun 24 May | Tue 7 July Sat 19 September Time: 9am - 4.30pm Price: £170

Learn how to create wonderful breads using the finest ingredients with guidance from our Master Craft Baker.

B R E A D

6 Bread


Make your bread with fresh yeast instead of instant. It gives a better flavour

and is easier to work with.

T O P T I P

“Great to be taught by someone who

actually works in the Craft Bakery.”

7

Dust off your rolling pin as we share our wealth of knowledge and top tips for creating perfect pastry.

P A S T R Y

Pastry MakingLearn fail-safe pastry recipes with our experts.

Hot Water Crust Pastry - Pork Pies • Walnut Pastry - Leek & Blue Cheese Tart • Sweet Shortcrust - Gâteau Basque (a crème pâtissière & cherry filled tart)

Dates: Sun 15 February | Wed 8 April Time: 9am - 4.30pm Price: £180

It’s All in the PastryPick up the tips for perfect pastry everytime.

Classic Shortcrust - Salmon & Dill Tart • Pâte Sucrée - Chocolate & Cardamom Tart • Flaky Pastry - Beef & Ale Pie

Dates: Wed 18 March | Sun 17 May Time: 9am - 4.30pm Price: £180

“I enjoyed the variety of skills demonstrated and then got to have

a go. Great pace and great teachers.”

8 Pastry

Roll pastry between two sheets of cling film, this avoids it sticking to the table or your

rolling pin.

T O P T I P


M E T H O D

1. Place the flour, mustard powder, white pepper and salt into a mixing bowl. Add the oil and rub together to form a fine crumb.2. In a measuring jug, dissolve the yeast in the tepid water. Add the yeast to the dry ingredients and combine to form a dough. 3. Knead the dough for 10–12 minutes or until a smooth and elastic dough has formed.4. Roll out the dough on a lightly floured surface, sprinkle over the cheeses and chopped chives and roll into a swiss roll shape. Then, gently knead to ensure the cheese and chives are well distributed.

5. Split the dough into 12 balls and leave to rest for 5 minutes under a damp cloth. Once rested mould into your desired shapes and place onto a baking tray lined with baking parchment paper.6. Brush the tops with milk and sprinkle over the reserved Gruyère cheese.7. Leave the rolls in a warm place to prove for at least 20 minutes, or until the dough has almost doubled in size.8. Bake in the preheated oven (210ºC fan assisted) for 12-14 minutes or until golden brown and crusty. 9. Transfer to a wire rack to cool.

9

I N G R E D I E N T S

Makes 12 rolls500g Ciabatta flour

5g mustard powder

2g ground white pepper

12g salt

10ml extra virgin olive oil

20g fresh yeast

280ml tepid water

45g Emmental cheese, grated

45g Gruyère cheese, grated

2 tsp chopped chives

For the topping:

20g Gruyère cheese, grated

milk, to glaze

S W I S S C H E E S E

& C H I V E R O L L S

Why not have a go at making these delicious bread rolls?

They make the perfect accompaniment to a

meal at any time of year.

R E C I P E


With our Bettys baking expertise we’ll guide you through the steps to accomplish perfect results and finishes.

B A K I N G & D E S S E R T S

Continental BakingEnjoy a delicious slice of the Continent.

Continental Apple Cake • Linzer Torte with an intricate lattice work finish • Cherry Madeleines

Dates: Sun 1 February | Wed 29 April Time: 9am - 4.30pm Price: £180

Teatime TreatsCreate a delightful collection of Afternoon Tea treats.

Courgette, Pistachio & Walnut Loaf • Apple Crumble Muffins • Vodka & Orange Cake • Strawberry Tart • Parmesan & Chive Scones

Dates: Sun 8 February | Wed 6 May Time: 9am - 4.30pm Price: £180

BakingCreate an indulgent selection of baked treats.

Homemade Lime Curd & Italian Meringue Sponges • Chocolate Mocha Cake with Mascarpone Frosting • All Butter Shortbreads with Raspberry Jam Filling

Dates: Sun 22 February | Thu 9 April Time: 9am - 4.30pm Price: £180

Baking with ChocolateThe course for serious chocolate lovers.

Bettys Swiss Chocolate Torte • Chocolate Biscuits • Chocolate Brownies • Chocolate Crème Brûlée • Hot Chocolate Soufflé

You’ll eat your soufflé as part of your lunch.

Dates: Wed 4 March | Wed 4 November Time: 9am - 4.30pm Price: £180

Elegant Desserts & PuddingsImpressive and indulgent recipes that perfectly complete a special meal.

Chocolate Charlotte with Espresso Bavarois • Hazelnut Meringue Cake with a Raspberry Whipped Cream Filling & Raspberry Coulis • Caramelised Rosemary Figs with Baked Cinnamon Ricotta Cheesecake

Date: Sun 15 March Time: 9am - 4.30pm Price: £180

Teatime TemptationsAdorn your cake stand with these gorgeous sweet treats.

Individual Zesty Lemon & Cream Sponge Cakes • Miniature Éclairs • Yorkshire Tea Loaves • Apple Frangipane Pastry Whirls

Dates: Wed 25 March | Sun 7 June Time: 9am - 4.30pm Price: £180

10 Baking & Desserts

When baking never open the oven door until at least ¾ of the

cooking time has passed.

t o p t i p


Piece of CakeDelicious and timeless baking recipes.

Chocolate Fudge Cake • Orange & Poppy Seed Loaf • Traditional Swiss Roll • Bakewell Tart

Dates: Sun 12 April | Wed 1 July Time: 9am - 4.30pm Price: £180

Cakes & BakesFreshly baked treats that are perfect to enjoy with a refreshing cup of tea or coffee.

Toffee & Apple Pinwheel Bread • Rich Chocolate & Yorkshire Ale Cake • Blackberry & Lemon Tart

Dates: Wed 22 April | Wed 13 May Wed 24 June Time: 9am - 4.30pm Price: £180

NEW Afternoon TeaLearn the secrets to a perfect scone as well as adorning your cake stand with dainty sweet delights.

Buttermilk Scones with Plump Fruit and a Seasonal Fruit Compote • Individual Dark Chocolate Cakes with Raspberry Pâté de Fruit • Intricate Iced Tea Pot Butter Biscuits

Dates: Sun 26 April | Wed 8 July Time: 9am - 4.30pm Price: £180

Naughty But NiceIndulge in these heavenly homemade creations.

Viennese Whirls • Seasonal Berry Cake with Lemon Curd & Mascarpone Frosting • Banana, Pecan & Maple Syrup Loaf • Yorkshire Spiced Tea Cakes

Dates: Sun 31 May | Thu 30 July Time: 9am - 4.30pm Price: £180

The Biscuit TinCreate hand-crafted biscuits using a variety of techniques to take home in a delightful Bettys tin.

Rich Chocolate Bourbon • Lemon Puffs • Garibaldi • Swiss Hazelnut • Walnut, Honey & Orange Cantucci

Dates: Sun 14 June | Sun 30 August Time: 9am - 4.30pm Price: £180

Summer Baking Gorgeous baked treats, perfect for summer indulgence.

Peach Melba Tartlets • Gin & Tonic Cake Slices • Strawberry & Turkish Delight Cream Cake

Dates: Wed 17 June | Sun 12 July Time: 9am - 4.30pm Price: £180

Sweet SuccessAn indulgent range of desserts and puddings using more advanced baking techniques.

Apple Strudel • Individual Sticky Toffee Puddings • Lemon Meringue Pie • Baked Chocolate & Cherry Cheesecake

Date: Sun 28 June Time: 9am - 5pm Price: £180

Christmas Cakes & PuddingsGet ahead with your preparations ‘the Bettys way.’

Christmas Cake • Christmas Pudding • Mincemeat • Mincemeat Streusel Tart • Rum Sauce

Dates: Wed 21 October | Thu 22 October Sat 31 October | Sun 1 November Sun 8 November | Sun 22 November Time: 9am - 4.30pm Price: £185

12 Baking & Desserts

D E M O N S T R A T I O N

A Slice of BettysThis demonstration course shares some of Bettys most sought after secrets and takes you on a rare tour of our Craft Bakery.

At the Cookery School we will demonstrate how to create a selection of classic Bettys fare.

Swiss Rösti • Yorkshire Curd Tart • Swiss Fitness Loaf • Hand-crafted Chocolates

Afterwards you’ll enjoy a dainty and indulgent Bettys Afternoon Tea.

Dates: Tue 3 March | Wed 20 May Wed 26 August Time: 10am - 2.30pm Price: £100



Makes 6

For the crumble topping:

25g plain flour

10g butter, chilled and cut into chunks

15g Demerara sugar

pinch of cinnamon

For the muffins:

1 eating apple, unpeeled

75g caster sugar

1 egg (medium)

50ml sunflower oil

a few drops of vanilla extract

90g plain flour

½ tsp baking powder

½ tsp ground cinnamon

½ tsp salt

30g sultanas

For the cinnamon buttercream:

100g butter, softened

200g icing sugar

1-2 tablespoons of whole milk

pinch of cinnamon

zest of ½ lemon

M E T H O D

1. Preheat the oven to 175ºC (fan assisted).

2. To prepare the crumble topping: In a small bowl, rub together the flour and butter until the mixture resembles breadcrumbs, then stir in the sugar. Place onto a baking tray lined with parchment paper and bake in the oven for 5-10 minutes, turning occasionally. When golden in colour remove and set aside.

3. To prepare the muffins: Leaving the peel on, quarter and core the apple, then dice into 1cm chunks.

4. Place the sugar, eggs, oil and vanilla extract into a large

bowl and whisk until thoroughly combined. Stir in the flour, baking powder, cinnamon and salt until a stiff batter has formed.

5. Add the apple and the sultanas to the mix. Line the muffin tray with paper cases, then spoon in the mixture. Bake for 25-30 minutes until the cakes are lightly golden and springy to the touch. Transfer to a cooling rack and leave to cool.

6. To prepare the buttercream: In a large glass bowl, place the softened butter, icing sugar and cinnamon and mix until it forms a paste. Add a little whole milk, as required, to create a soft piping consistency.

7. Place the nozzle into the piping bag and spoon in the buttercream. Pipe the buttercream onto the muffins.

8. Sprinkle with the cooled crumble topping and a little cinnamon.

Apple Crumble Muffins Recipe 13

A P P L E C R U M B L E M U F F I N S

The delightful flavours of apple

and cinnamon combine to make these moreish

sweet treats that the whole family

will enjoy.

R E C I P E


Join us for a life changing culinary learning experience.

B E T T Y S C E R T I F I C A T EC O U R S E

14 Bettys Certificate Course

“It’s no exaggeration to say that it is one of the best things I have ever

done...a clever balance between learning basic techniques and

mastering dishes.”

Bettys Certificate Course - Level 1 (10 days)Truly bring out your inner chef over 10 days as you learn all kinds of practical cookery tips on this comprehensive course. You will learn everything from knife skills to perfecting your pastry the Bettys way, with lots more in between.

Don’t fret about kitchen nightmares. This course is in-depth, but with the help of our friendly tutors, the emphasis is very much on having fun while you learn.

While no specific qualifications are required, a basic level of competence in the kitchen is beneficial.

Date: Mon 21 September - Fri 2 October Time: 9am - 6pm Price: £1600 • Baking

• Bread Making

• Desserts and Chocolates

• Egg Dishes

• Fish Preparation

• Knife Skills

• Meat & Poultry Preparation

• Pasta Making

• Pastry Techniques

• Stocks, Sauces & Dressings

• Vegetable Preparation

• Level 2 Award in Food Safety in Catering

C O U R S E C O N T E N T

We offer two payment options for the Certificate Course. Please indicate which option you have chosen when booking.

1. Payment in full by credit or debit card when booking.

2. A 50% deposit when booking and the final payment six weeks before the course commences.

We are happy to provide advice on accommodation in the area on request. The terms and conditions for this course are different to our other courses. Please enquire for further details.


We are delighted to announce that we have teamed up with Michelin Star Chef, Frances Atkins from The Yorke Arms, Ramsgill in Nidderdale, Yorkshire.

c o o k i n g & c o n v e r s a t i o n

W I T H

The shared values of high quality local and seasonal ingredients make for a great partnership, as well as also waving the Yorkshire flag. Over the year Frances will join us each season to lead an exciting,seasonal themed cookerydemonstration that showcases herunique talents, sharing a collection of inspiring recipes as well as her stories and experiences as one of the country’s leading chefs. A taster plate designed by Franceswill be served for lunch, followed by a delectable Bettys dessert.

c o u r s e d a t e s

spring Tue 24 March

summer Tue 23 June

autumn Tue 15 September

winter Tue 1 December

Time: 10am - 2pm Price: £95 (per demonstration)

Frances Atkins

Cooking & Conversation with Frances Atkins 15


We can teach you the intricate techniques and methods to produce delectable desserts and pastries.

P Â T I S S E R I E P Â T I S S E R I E

16 Pâtisserie


PâtisserieSophisticated and delightful sweet treats.

Lemon & Blackberry Bateaux • Black Forest Joconde Cakes • Hazelnut Praline Financiers

Dates: Thu 12 February | Sun 6 September Time: 9am - 5pm Price: £180

Pâtisserie PerfectionIntricate techniques and delicious results.

Gâteaux Opéra • Framboise & Vanilla Vacherin • Hazelnut Croquembouche with Caramel

Dates: Thu 26 March | Wed 15 April Sun 5 July Time: 9am - 5pm Price: £180

Macaroons - Mini PracticalMake perfect colourful and dainty macaroons.

Bettys Grand Cru Chocolate Macaroons • Lemon Macaroons

Please note, lunch is not included on this course.

Dates: Tue 14 April | Wed 2 September Time: 9am - 1pm Price: £100

“It is exactly what I wanted to learn - to understand what

is happening to ingredients at each

key stage”

Pâtisserie InspirationDelicate and decadent sweet delights.

Lemon & Lavender Bateaux • Nougatine Gâteaux • Strawberry & Basil Millefeuille

Dates: Thu 7 May | Sun 21 June Sun 26 July Time: 9am - 5pm Price: £180

Passionate about PâtisserieCreate an exquisite selection of pâtisserie classics.

Chocolate Sacher Torte • Lemon & Strawberry Torte • Fresh Fruit Tartlet with Pâte Sucrée & Crème Pâtissière

Dates: Thu 4 June | Sat 5 SeptemberTime: 9am - 5pm Price: £180

Chocolate & Skills 17

C H O C O L A T E For over 95 years Bettys has lovingly hand-crafted beautiful chocolates.

Our expert Chocolatier will teach you how to create your own.

The Chocolate BoxLearn the delicate art of hand-tempering and hand-dipping chocolate, and create indulgent fillings. You’ll leave with a wonderful selection of irresistible hand-crafted chocolates.

Date: Wed 16 September Time: 9am - 4.30pm Price: £180

Salmon - Head to TailLearn the skills needed to prepare a beautiful whole salmon in order to create a range of impressive dishes.

Beetroot Cured Salmon with Dill Blinis and Peppered Crème Fraîche • Terrine of Salmon & Prawn • Salmon & Spinach en Croûte • Pan-Fried Salmon Fillet with Pea Shoot Cream

You’ll eat your fillet as part of your lunch.

Dates: Sat 28 February | Wed 5 August Time: 9am - 5pm Price: £195

Sharpen Those Knife SkillsLearn essential knife skills, from filleting and boning to chopping and dicing.

Rack of Lamb with a Pine Nut & Herb Crust • Par-boned Chicken stuffed with Moroccan Couscous • Asian-inspired Trout Fillets stuffed with Julienne of Vegetables

Dates: Sat 7 March | Wed 10 June Time: 9am - 5pm Price: £185

FishMaster fish preparation and cookery.

Baked Sea Bass stuffed with Bulgur Wheat, Fennel, Lemon Zest & Herbs • Coconut Crusted King Prawns with Citrus Dipping Sauce • Teriyaki Glazed Salmon • Pan-fried Plaice with Champagne Velouté

You’ll eat your plaice as part of your lunch.

Dates: Wed 11 March | Sat 9 May Thu 2 July Time: 9am - 4.30pm Price: £185

We will show you how to master different cooking techniques and knife skills, helping you feel more confident in the kitchen.

S K I L L S


Be guided through the preparation of a delicious three-course meal. We will also show you stylish presentation tips that

are sure to impress your guests!

E N T E R T A I N I N G

A Perfect Supper Party AU T U M N & W I N T E R

A delightful dinner menu providing warmth and comfort.

Butternut Squash & Pine Nut Soup with Goat’s Cheese Croutons • Chicken Ballotine of Wild Mushrooms wrapped in Parma Ham • Bubble & Squeak Potato Cakes • Plum Frangipane Tart

Date: Thu 5 February Time: 9am - 4.30pm Price: £185

A Taste of the SeasonWarming and elegant entertaining dishes.

Open Wild Mushroom Lasagne • Yorkshire Honey & Mustard Glazed Pork Ashen • Pea Purée • Gruyère & Chive Potato Croquettes • Coffee & Walnut Choux Ring with Salted Caramel and Walnut Praline

Dates: Sat 14 February | Sat 10 October Time: 9am - 4.30pm Price: £185

Inspirational EntertainingStylish, delicious dishes to impress your guests.

Crab & Saffron Tarts • Pan-seared Duck Breasts with a Sour Cherry Glaze • Fondant Potato • White Chocolate & Raspberry Terrine

Dates: Sat 21 February | Sat 11 April Time: 9am - 4.30pm Price: £185

Bon AppétitA menu to showcase classic French cookery at its best.

Confit Duck Rillettes with Orange Butter • Daube de Boeuf • Pommes Purée • Tarte Tatin aux Poires

Date: Sat 28 November Time: 9am - 4.30pm Price: £185

NEW Flavours of the MediterraneanCook a sophisticated three-course meal with Mediterranean inspired flavours.

Fruit de Mer Moneybag with Parsley Velouté • Galantine Chicken with Sun-Blushed Tomato & Olive Tapenade and a Lemon & Thyme Reduction • Château Potatoes • Citrus Millefeuille with Orange Crème Chantilly and Fresh Raspberries

Dates: Sat 18 April | Sat 13 June Thu 6 August Time: 9am - 4.30pm Price: £185

A Seasonal Supper S P R I N G & S U M M E R

Perfect entertaining recipes using the best of seasonal fare.

Savoury Asparagus Cheesecake with Quenelle of Crab • Spring Lamb with Mint Pesto Crust & Goat’s Cheese & Chive Risotto • Rhubarb & Custard Roulade with Rhubarb & Ginger Syrup

Dates: Sat 25 April | Thu 18 June Sat 15 August Time: 9am - 4.30pm Price: £185

Yorkshire EntertainingUsing the best produce from God’s own county.

Potted Smoked Kilnsey Trout with Sand Hutton Asparagus & Dill in Gooseberry Wine Jelly • Horseradish Oatcakes • Braised Yorkshire Lamb Henry in Timothy Taylor Ale & Lavendar Honey • Rhubarb Golden Triangle Pithivier with Rhubarb Syrup

Dates: Sat 2 May | Sat 6 June Sat 1 August (Yorkshire Day) Time: 9am - 4.30pm Price: £185

18 Entertaining



swiss specialitiesHearty Swiss food made using Alpine countryside ingredients.

Bircher Müesli • Bettys Rösti • Zürigeschnetzeltes (pork fillet with mushroom & cream sauce) • Spätzli (little dumplings) • Nüsslisalat (lambs lettuce salad) with Swiss Dressing • Rüeblitorte (carrot cake)

Date: Sun 10 May Time: 9am - 4.30pm Price: £185

dinner PartiesMaster the art of the perfect dinner party.

Salmon & Prawn Shellfish Bisque with homemade Pappardelle • Beef Wellington with Parma Ham and Mushroom & Chestnut Duxelle • Passion Fruit Panna Cotta

Dates: Sat 7 February | Sat 28 March Sat 14 November Time: 9am - 5pm Price: £185

Entertaining 19

“Very professional staff and the venue is spotless”

a Perfect supper Party s p r i n g & s u M M e r

Entertain with ease with these fresh and light recipe ideas.

Italian Crostini • Smoked Salmon Parcels • Pork Fillet in a Parmesan Crust with Apple Coleslaw • Lemon Posset with Fresh Raspberries and Butter Biscuits

Dates: Sat 16 May | Thu 9 July Time: 9am - 4.30pm Price: £185

Vegetarian cookery s p r i n g & s u M M e r

Tantalising vegetarian dinner party recipes that make the most of the season’s yield.

Twice Baked Goat’s Cheese & Roasted Red Pepper Soufflé • Vegetable Paella • Chocolate & Beetroot Puddings

Date: Thu 21 May Time: 9am - 4.30pm Price: £185

new delicious diningThese enticing flavours and recipes will create the perfect dinner party.

Seared Tuna Carpaccio with Fennel & Pink Grapefruit Salsa • Bettys Beef Tournedos with Sour Dough Croute, Black Truffle & Mushroom Duxelle and a Madeira Reduction • Baked Individual Vanilla Cheesecakes with Raspberry Compote and Dried Raspberry Brittle

Dates: Sat 30 May | Sat 4 July Sat 29 August Time: 9am - 4.30pm Price: £185

summer entertainingFresh inspiration for a delicious summer dinner party.

Hot Pickled Salmon with Ginger & Cucumber • Gin & Tonic Sorbet • Pan Fried Pork Loin with Tarragon, Mustard & Honey and slow Braised Pork Bon Bons • Peach Crème Anglaise with Caramel Floating Islands and Spiced Peach Salsa

Dates: Thu 11 June | Sat 11 July Time: 9am - 4.30pm Price: £185

20 Entertaining

Flavours of switzerlandSwiss recipes including several from the Engadine – an area of Switzerland close to Italy.

Soupe de Chalet • Pork Bocconcini (pork fillet stuffed with cheese) • Capuns (dumplings wrapped in Swiss chard with a cream sauce) • Cherry Clafoutis • Chestnut Cake

Date: Thu 5 November Time: 9am - 4.30pm Price: £185

winter entertainingDelightful seasonal entertaining recipe ideas.

Roast Onion Stuffed with Pancetta, Chestnut, Mushrooms, Gruyère, Sage & Walnut with a Herb Crust • Confit Belly Pork with Cider & Dijon Sauce • Crispy Parsnip & Potato Cakes • Dark Chocolate Brownie Trifle with Mulled Wine Jelly and Kirsch Chantilly Cream •

Date: Sat 7 November Time: 9am - 4.30pm Price: £185

d e m o n s t r a t i o n

Our Chef’s Table courses guide you through the stages of creating a delicious three-course dinner. You will then enjoy eating this meal with a glass of Swiss wine. Come on your own or bring a friend to this sociable course.

new chef ’s table - springCrispy Coated Poached Duck Egg with Pancetta, Asparagus and Saffron Hollandaise • Paupiette of Plaice with Crab & Hazelnut and a Samphire Buerre Noisette • Prosecco Panna Cotta with Poached Rhubarb and Caramelised Pastry

Date: Fri 17 April Time: 10.30am - 1pm Price: £60

new chef ’s table - summerHeirloom Tomato Gazpacho with Crayfish and a Basil Sorbet • Poached Sea Trout with Lemon & Roast Garlic, Artichoke and Fennel Hollandaise • Grapefruit Jelly and Blueberry Granita with Raspberry Meringue Shards

Date: Tue 21 July Time: 10.30am - 1pm Price: £60


Smoked Mackerel Pâté Recipe 21


Serves 2-4200g smoked mackerel25g crème fraîche 100g cream cheesezest of ½ lemon 1tbsp chopped fresh parsley 1 tsp creamed horseradish pinch of ground nutmegfreshly ground black pepper

S M O K E D M A C K E R E L P Â T É

This light and tasty recipe makes an ideal starter or light lunch, partner

with Bettys Swiss Fitness Bread for a great combination.

R E C I P E

M E T H O D

1. Remove the skin and any bones from the smoked mackerel and flake into small pieces using a fork. 2. Place the remaining ingredients in a bowl and mix until smooth. Then, add and gently stir through the smoked mackerel. 3. Check the seasoning and add a little more lemon juice if required and place the mix into ramekins.

To serve:

This can be served immediately or left to chill in the fridge until required.It is delicious served with lightly toasted Bettys Swiss Fitness Bread.


Every meal can be something special. These courses share our recipes for tasty meals with family and friends.

F O O D F O R A L L

Delicious Fish DishesFocus on learning how to perfectly cook fish and seafood.

Throughout the day you will make a range of inspiring dishes, and unlike our other courses, you will be eating them as you go - enjoying them freshly cooked and at their best.

Poached Plaice with White Wine & Green Grape Velouté • Pan Fried Sea Bass with Prawns, Capers & Spring Onion • Monkfish Brochette • Scallops with Cauliflower Purée and Red Wine Dressing • Spicy Sizzling Prawns with Roast Garlic Aioli

Dates: Wed 4 February | Sat 21 March Sat 20 June Time: 9am - 4.30pm Price: £185

Cosy Kitchen CookingWholesome and comforting recipes for everyday.

Baked Cod Loin with Oregano & Parmesan Pangritata, wilted Spinach and Citrus Dressing • Dauphinoise Potatoes • Slow Braised Beef Cheeks with Caramelised Shallots • Walnut & Orange Sticky Toffee Pudding with a Whisky Toffee Sauce

Dates: Wed 25 February | Tue 3 November Time: 9am - 4.30pm Price: £185

The Spice BoxCreate fantastic flavours and a taste of the exotic.

Thai Beef Massaman Curry • Aromatic Lemon Chicken & Olive Tagine • Lamb Tikka Masala • Carrot Raita • Parathas

Dates: Thu 5 March | Sun 3 May Sat 27 June Time: 9am - 4.30pm Price: £185

Springtime MealsLet us inspire you with these seasonal recipes.

Poussin with a fresh Sweet Corn, Spring Cabbage and Pine Nut Stuffing • Courgettes filled with Spiced Lamb & Yorkshire Fettle and a Mint Pangritata • Smoked Bacon, Asparagus & Queen Scallop Pasta • Apricot & Granny Smith Apple Crunch

Date: Sat 14 March Time: 9am - 4.30pm Price: £185

One Pot WondersDelicious, relaxed and informal meals.

Boeuf Bourguignon with Mustard & Herb Dumplings • Pork & Apple Crumble • Chicken & Tarragon Hotpot • Lemon, Sultana & Butterscotch Pudding

Dates: Thu 23 April | Thu 3 December Time: 9am - 4.30pm Price: £185

One Pot Wonders S P R I N G & S U M M E RSeasonal recipes for relaxed suppers.

Smoked Salmon & Chive Risotto • Chicken Provençal (chicken gently braised with tomato, wine, garlic & olives) • Pork, Apple & Cider Casserole • Citrus Soufflé Pudding

Dates: Thu 14 May | Thu 25 June Time: 9am - 4.30pm Price: £185

Italian KitchenClassic and authentic Italian recipes.

Pizzas • Pasta – Tagliatelle • Ox-Tail Ragú • Chocolate, Coffee & Hazelnut Tart

You’ll eat one of your pizzas as part of your lunch.

Date: Sat 8 August Time: 9am - 4.30pm Price: £185

22 Food For All

Young Chef - EasterSpring into the kitchen and learn how to create an array of delicious Easter treats.

Hot Cross Buns • Decorate your own Bettys Milk Chocolate Easter Egg • Lemon Easter Biscuits

Age Group: 8 to 11yrs

Date: Tue 31 March, 9am - 3pm Price: £90


Date: Wed 1 April, 9am - 3pm Price: £90

NEW Young Chef - Swiss CookingCreate a wonderful selection of moreish recipes inspired by our Swiss roots.

Roast Ham & Rösti Croquette with Homemade Tomato Chutney • Rarebit Scones • Bircher Muesli Bars


Date: Wed 27 May, 9am - 3pm Price: £90


Date: Thu 28 May, 9am - 3pm Price: £90

We are passionate about encouraging children and young adults to cook. These courses are a chance for them to enjoy a fun day in the kitchen and to develop their skills.

Y O U N G C H E F

24 Young Chef

We will be releasing details of October and December classes later in the year.

Make sure you are signed up to our email and postal mailing list to receive updates.

Telephone: 01423 814016 Email: [email protected]

www.bettyscookeryschool.co.uk

NEW Young Chef - SummerLearn how to make tasty dishes, perfect for enjoying outdoors this summer.

Marinated Chicken Lollipops • Roasted Red Pepper & Orzo Salad • Flat Breads • Lemon Posset Tart


Dates: Tue 11 August, 9am - 3pm Thu 13 August, 9am - 3pm Price: £90


Dates: Wed 12 August, 9am - 3pm Price: £90

Our fantastic facility combined with expert hospitality and tuition make for a memorable and enjoyable experience.

We have created a range of private hire packages and can also provide bespoke cookery courses tailored to meet your needs.

If you would like further information or to discuss your requirements, please get in touch we’d love to hear from you.

Private Hire 25

Our Cookery School is available to hire and makes the perfect venue for a private party, entertaining clients or a team away day.

p r i va t e h i r e



Mon Tues Wed Thu Fri Sat Sun

Continental Baking

Delicious Fish Dishes

A Perfect Supper Party - Autumn & Winter

Dinner Parties

Teatime Treats

Continental Breads

Macaroons - Mini Practical

Pâtisserie A Taste of the Season

Pastry Making

Young Chef - Family Food 8-11 yrs



Inspirational Entertaining

Baking

Cosy Kitchen Cooking

Yorkshire Breads

Salmon - Head to Tail

Passionate about Pâtisserie


A Slice of Bettys - Demonstration

Baking with Chocolate

The Spice Box

Sharpen Those Knife Skills

One Pot Wonders

Fish Breadmaking for Beginners

Springtime Meals

Elegant Desserts & Puddings

It’s All in the Pastry

Italian Breads Delicious Fish Dishes

The Biscuit Tin

NEW Frances Atkins - Spring Demonstration

Teatime Temptations

Pâtisserie Perfection

Dinner Parties The Chocolate Box

Young Chef - Easter 8-11 yrs

This calendar includes courses dates throughout 2015. We’ll also be announcing additional dates over the

year for popular courses and new and seasonal courses.

Please keep hold of this calendar and look out for updates arriving by post and email in the coming months.

If you would like to join our mailing list:Telephone: 01423 814016 Email: [email protected]

C A L E N D A R A T A G L A N C E

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Young Chef - Easter 12-16 yrs

Bank Holiday Closed Closed

Bank Holiday Pastry Making Baking Inspirational Entertaining

Piece of Cake

Macaroons - Mini Practical


Chef ’s Table - Spring Demonstration

NEW Flavours of the Mediterrean

Advanced Breads

Cakes & Bakes One Pot Wonders

A Seasonal Supper - Spring & Summer

NEW Afternoon Tea

Continental Baking

Artisan Breads


Yorkshire Entertaining

The Spice Box

Bank Holiday Teatime Treats Pâtisserie Inspiration

Fish Swiss Specialities

Cakes & Bakes One Pot Wonders - Spring & Summer

A Perfect Supper Party - Spring & Summer

It’s All in the Pastry

A Slice of Bettys Demonstration

Vegetarian Cookery - Spring & Summer

Breadmaking for Beginners

Bank Holiday Young Chef - Swiss Cooking 8-11 yrs

Young Chef - Swiss Cooking 12-16 yrs

NEW Delicious Dining

Naughty But Nice


Continental Breads



Teatime Temptations

Sharpen Those Knife Skills

Summer Entertaining


The Biscuit Tin

Summer Baking


Delicious Fish Dishes

Pâtisserie Inspiration

NEW Frances Atkins - Summer Demonstration

Cakes & Bakes One Pot Wonders - Spring & Summer

The Spice Box Sweet Success

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Piece of Cake Fish NEW Delicious Dining



NEW Afternoon Tea

A Perfect Supper Party - Spring & Summer

Summer Entertaining

Summer Baking

NEW Chef ’s Table - Summer Demonstration

Pâtisserie Inspiration

Naughty But Nice



Yorkshire Breads

Salmon - Head to Tail


Italian Kitchen Italian Breads

Young Chef - Summer 8-11 yrs




A Slice of Bettys Demonstration

NEW Delicious Dining

The Biscuit Tin


Bank Holiday Macaroons - Mini Practical

Advanced Breads


Pâtisserie

NEW Frances Atkins - Autumn Demonstration

The Chocolate Box


Bettys Certificate Course - L1








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Dinner Parties


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NEW Frances Atkins - Winter Demonstration

One Pot Wonders

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T E R M S & C O N D I T I O N SFull details of our Terms & Conditions and Cancellation & Transfer Policies

are available on request or can be found on our website.

We ask that you read these before placing your course booking.

D E C E M B E R


Not only do we offer a great day of fun and expert tuition, but also a memorable experience to treasure.

Presented in a Cookery School gift card, our personalised vouchers are available to buy for any amount (minimum value £50). They can be used as payment for any of our courses and can also be used to buy equipment from our Cookshop.

30 Gift Vouchers & Cookshop

O U R C O O K S H O POur Cookshop stocks a selection of high quality knives, saucepans, bakeware, cookware and specialist equipment for bread and chocolate making.

We also offer a beautiful selection of delicious Bettys cakes, biscuits, chocolates, preserves, teas, coffees and giftware – providing you with the perfect opportunity to stock up on your favourite treats.

You can visit our cookshop while attending a course or by dropping in between 8.30am – 5.30pm on weekdays.We request if you are not attending a course that you call ahead to arrange a suitable time to visit, as access is limited on course days.

Our range is also available to buy online at www.bettyscookeryschool.co.uk

G I F T V O U C H E R SOur courses make the perfect gift

for the chef in your life.

Ways to buyBy telephone

on 01423 814016

At any of our Bettys Café Tea Rooms


Serves 2

For the Lemon & Sage butter:

zest of ½ lemon40g butter, softened1 tbsp chopped sage leavessalt and freshly ground black pepper

2 chicken breasts, skinless 2 slices of Parma Ham2 large sage leaves2 tbsp seasoned flourdrizzle of oilsalt and freshly ground black pepper

M E T H O D

1. First make the lemon and sage butter: Place the butter in a bowl and add the lemon zest, sage leaves and seasoning. Mix with a spoon until well combined. Roll the butter into a cylinder shape using cling film and place in the fridge to firm.2. Place the chicken breasts between two pieces of cling film and bat out using a rolling pin until each breast is 1cm thick, taking care not to split the flesh when doing this.3. Place a sage leave on top of each breast and wrap with a slice of Parma Ham.4. Carefully dust each side of the chicken with seasoned flour and pat off any excess.5. Warm a frying pan over a moderate heat and add a drizzle of oil. When the oil is hot, pan fry the chicken breasts for 4 minutes on each side (cook the presentation side first). 6. Half way through cooking add half of the lemon and sage butter to the pan and baste the chicken with the melted butter.7. Ensure the chicken is thoroughly cooked before removing from the pan to drain on kitchen paper before serving.

To serve:

Place the chicken saltimbocca in the centre of a warm serving plate with a disc of the lemon and sage butter on top.Serve with roasted garlic potato mash and vegetables.

C H I C K E N S A L T I M B O C C A

W I T H L E M O N & S A G E B U T T E RThe fantastic flavours of sage and Parma Ham can be found in abundance in this classic recipe which works well for casual

suppers or dinner parties.

Chicken Saltimbocca with Lemon & Sage Butter Recipe 31

R E C I P E

Hookstone Park, Hookstone Chase, Harrogate, North Yorkshire, HG2 7LD


www.bettyscookeryschool.co.uk

If you’d like to book a place on a course or would like further information please get in touch and a member of our team will be happy to help.

Our office hours are 8.30am-5.30pm Monday to Friday.

H O W T O B O O K

Bettys Cookery School - Learn how to cook the Bettys way 2015

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Transcript of Bettys Cookery School - Learn how to cook the Bettys way 2015