Learn how to host a dinner party at Bettys Cookery School

With a dash of nerves and a dollop of excitement, I walked through the doors of Bettys Cookery School ready for a full day’s cookery course. Located next door to their Craft Bakery in Harrogate, Bettys Cookery School is a calming oasis. With the same ambience of one of their many cafes, the smell of freshly roasted coffee and sweet treats fill the air.

Pass the little café and gift shop you’re face to face with a of state-of-the-art professional chef’s kitchen.

It could be intimidating, but Bettys being Bettys manages to create an inviting, homely atmosphere. Of course, this is helped by having a freshly made pain au chocolat and steaming cup of coffee placed in front of you as you’re settled into the Cookery School’s café area by hosts Izzy and Sharon.

Expect a warm welcome from the wonderful team at Bettys Cookery School. (Image: Bettys) Welcoming novices and aspiring chefs for more than two decades, Bettys Cookery School opened its doors in 2001 under the founder Lesley Wild whose sole aim was to encourage people how to cook. With everything else set up for success, Lesley knew the key ingredient would be getting the right tutors in to teach the courses.

Here since the beginning, Jenny Culver is one such tutor, the perfect blend of professionalism and patience, her expert knowledge combined with her personable nature make cooking feel fun and easy – even if (like me) you have no idea what you’re doing!

Gathering us all around the central demo counter, Jenny explained how the day would work and began talking us through the course. A Dinner to Delight is designed to make you into a star host, whereby at the end of the day you will have prepared a perfect three course dinner for two ready to serve up at home. Queue my mother receiving an impromptu dinner party invite that evening!

As Jenny explained, a successful dinner party is all in the preparation which helps to emit stress on the day, allowing you to be present with your guests rather than faffing around in the kitchen all night. Which is why this course guides you through all the time-consuming prep work, so you can focus on the important things – like the predinner tipples.

Our aim for the day was to create a menu consisting of a starter of pan-fried hake with orange beurre noisette, celeriac remoulade, fresh apple and pickled fennel; a main course of marinated duck with yeasted cauliflower purée, sour cherries, walnut granola and a port reduction; and a dessert of spiced ginger cake, served with charred pineapple and a rum butterscotch sauce. Easy, right?

Learn some great tips and tricks. (Image: Bettys) Under Jenny’s expert tuition and guidance, it actually was! Broken down into bite-sized chunks (pardon the pun), we’d gather round the centre console where Jenny would take time to explain what we’re doing in an easy-to-follow way whilst demonstrating, answering questions and providing some great tips. Then we’d head off enthusiastically to recreate what we’d just been shown.

Whether you’re going off to grate an orange into butter, sharpen your knife to score a duck breast or flambe a pineapple in rum (Harrogate Tipple, of course) I’d recommend following Jenny’s instructions and save the written ones for when it comes to putting it all together at home. Always on hand to check how you’re doing without taking over, she makes helpful suggestions and intervenes when you nearly set something on fire!

At your respective workstation you’ll find a course book containing detailed instructions for each recipe, along with a Bettys apron to wear and take home (which I’m still giddy about), along with all of the equipment needed and even your own oven/hob. What amazed me was after each step, we’d go back to our stations to find every ingredient and tool needed for the next bit just sat waiting there. If only it was like that at home!

Jenny breaks down each recipe in easy to follow steps. (Image: Bettys)

Of course, being around all these delicious smells and flavours (no one will judge you if you lick the cake mixture spoon) that your tummy might start rumbling. Luckily, a two-course lunch with wine is served in true Bettys fashion setting you up for the rest of the afternoon.

It’s remarkable quite how much you get through over the course of the day, and by the end of it you’re able to pack up everything you’ve prepared to take away and finish at home. As most of the elements can be prepared up to two days in advance, you don’t need to cook it straight away either.

And the home result? Well, it’s safe to say I spent more time sat drinking wine in my Bettys apron than I did cooking in the kitchen in it – which is exactly how a dinner party should be.

A Dinner to Delight is £225 per person and can be booked at bettys.co.uk

The end result. (Image: Bettys)

Bettys Cookery School courses to book in November/December:

Bettys Christmas Classics

On this one-day course you will learn how to create three Christmas classics the Bettys way: a rich Christmas cake, a fruit-packed Christmas pudding and streusel-topped mince pies.

November 21 & 22, 28 & 29

December 5 & 6

Make, Bake and Decorate

Learn to create cakes that taste as superb as they look – from the first slice down to the last crumb.

December 11

Beautiful Breads

Make three different mouth-watering breads that are perfect for special occasions or sharing with guests in this hands-on course.

December 12

The Art of Chocolate

Discover the time-honoured skills used by Bettys chocolatiers and create your own stunning hand-finished chocolates.

December 13