Business Q&A: Sarah Ward, Number ThirteenFormer teacher set to open coffee shop on Harrogate’s Leeds Road

A former teacher is set to fulfil a long-standing dream by opening her own coffee shop in Harrogate this month.

Sally Lumsden, who taught in a Leeds school for 19 years, is renovating the former florist shop on Leeds Road to create Folk Coffee House.

A self-confessed coffee snob, she said her interest was sparked when she was travelling in Australia when she was younger and experienced the thriving coffee culture.

She said:

“I got into teaching and loved it, and it ticked lots of boxes when my kids were younger.

“But it wasn’t the same after covid. It was horrific. We thought we worked long hours before, but having to do everything remotely and on Zoom was horrible.

“I thought, ‘I’m not getting any younger. Other people can do this – why not me?'”

Ms Lumsden has been supported in her plans by Dark Woods Coffee, which has helped transform the space and given her training.

Her baking enthusiast friend will be delivering cakes to be sold in the coffee house and she’s using independent bakeries Manna and Baltzersen’s to add to her menu.

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However, food and drink won’t be the only things on offer: she is also planning to introduce a programme of workshops to build a sense of community around the coffee shop.

“I want it to be a meeting place where it’s friendly and the staff know you. You can come and meet up with all ages, all folk. If there’s anything you fancy on the programme, you can give it a go.

“I’m not precious about a model for the business. I’m open to what people want and we’ll constantly evolve.”

The coffee shop will initially be open from Monday to Saturday, in line with many of the other shops along Leeds Road. However, Ms Lumsden said she may open on Sundays in the run-up to Christmas if there is sufficient demand.

Ms Lumsden has already recruited a team of staff who approached her with “impressive initiative” after seeing work taking place at the coffee shop.

Support has also been on offer from nearby businesses and passing residents, who have given a warm welcome to Sally and Folk. She added:

“I’ve been bowled over with how lovely everyone has been.”

Children to set up shop in street to raise money for Saint Michael’s

A group of community-minded children will set up shop in the streets of Harrogate tomorrow to raise money for Saint Michael’s Hospice.

The children will sell cakes they’ve baked along with bric-a-brac for what has become an annual event on Valley Mount.

It was started in 2015 by sisters Yasmin and Louisa Stokes when they were aged five and three respectively. Last year’s event generated £647.

In 2019 the group was invited to visit Saint Michael’s headquarters at Hornbeam Park to see where their funds had gone.

Yasmin and Louisa will be joined at this year’s sale by friends Ben and Chloe Annett and Annalise Plummer-Rooke.

It will take place from about 9am on Valley Mount until the cake sells out.

Saint Michael's bake sale

Presenting a cheque to Saint Michael’s in 2019.

Betty’s Cookery School has reopened and it continues to be the ‘icing on the cake’

“It’s so good to be back”, said product and innovation manager Lisa Bennison as I stepped into Bettys Cookery School.

This sentiment was echoed from the whole team, who were all clearly grateful to be doing what they love again.

The school, which launched in 2001, has recently opened its doors to customers again following a two-year closure during the pandemic.

So it genuinely felt quite emotional to be back in the warm glow of the familiar classroom. It served as a stark reminder of the hardship the hospitality industry has had to endure.

The team at Bettys Cookery School.

The icing on the cake

I was there for the ‘The icing on the cake‘, a full day’s course, which would see me attempt to emulate Bettys’ world-renowned sugar craft skills.

With the Queen’s Platinum Jubilee coming up, it was perfectly fitting for all the impending afternoon teas and picnics. I hoped it was going to inspire me to get in the kitchen and avoid my usual quick-fix M&S visit.

Bettys Cookery School.

After a coffee and a warm pain au chocolat, we headed over to the demonstration bench where we were introduced to our tutor for the day, Jenny Culver.

Jenny has worked her way up through the ranks at Bettys and is like a walking encyclopaedia for the brand. Desperate to know how the famous fondant fancies are made? She’s your gal.

Her enthusiasm is infectious and she’s obviously incredibly skilled at what she does too.

I was relieved to be told that we didn’t have to make the Genoese sponge or buttercream, as I knew then it would at least be edible.

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I was even more delighted when Jenny explained that one of the changes that had been brought in was no washing up! This meant more time to perfect those culinary skills.

The course is split up into three sections throughout the day. This sees Jenny demonstrate up to a certain stage, before you are then let loose in your own mini kitchen area, complete with all the equipment you need. In my case, all the gear and no idea.

Course tutor Jenny Culver leading a demonstration.

‘Preparation is key’

Jenny started by showing us how to create the decorations, in this case intricate flowers, using petal paste.

“Preparation is key,” said Jenny, as she demonstrated how to delicately colour and work the paste.

She then rolled it out thinly, using oil on her hands to stop it drying out, and sprinkled cornflour on the worktop to prevent it from sticking.

My flowers and leaves before adding the edible lustre.

Jenny then cut out the decorations and thinned the petals and leaves with a small plastic tool that resembled a crochet hook. She then added definition and brought them to life with edible lustre.

She made it look ridiculously easy, so I set to work feeling pretty confident.

Harder than it looked

This misplaced confidence quickly diminished when I realised it was a lot harder than it looked. The secret is cutting them out quickly before the paste dries out and hardens.

I couldn’t understand why my edible lustre was so dark and grainy until Jenny pointed out I’d been wetting my brush, like a painter, when it should be applied dry…

Our second demonstration saw Jenny teach us how to assemble the cake. After removing “the crumb” and cutting the cake in half, Jenny filled it with raspberry jam and buttercream.

Jenny applies the buttercream to the sponge.

To make it more pliable, she advised giving both a good stir so it’s easier to apply. And with the buttercream, more is more, apparently. Apply a lot more than you need and then smooth it out with a palette knife dipped in hot water to make it more spreadable.

At this stage, I had to keep reminding myself not to eat all the buttercream before smothering it on the cake.

Rolling

After an exquisite two-course lunch – a salmon salad and zesty cheesecake – we were then taught how to roll the icing and marzipan out.

Lunch at Betty’s Cookery School.

I didn’t realise that the best way to work out the ratio of icing to the cake was to simply measure it with string. Mind blown.

Plastic rolling pins are also better than wood, as the grain then doesn’t leave marks. You also use it to carefully lower the icing on to your cake.

My sponge just before I added the buttercream, marzipan and icing.

Once you’ve done this, you smooth it all out and cut off any excess. I naturally cut off too much so had to patch it up slightly.

At this point my cake definitely resembled a bowler hat – bulbous in shape – which apparently is really difficult to achieve. Obviously this was intentional…

Final demonstration

Our final demonstration saw us learn how to hand pipe with royal icing and carefully attach our decorations.

It’s recommended to practise your writing skills on the counter, before attempting it on the cake. I stuck with little dots, which were significantly easier.

And then it was finished off with a pretty gold Bettys ribbon.

I actually surpassed my own expectations as it wasn’t terrible.

It was incredibly rewarding to create something so intricate, and actually quite therapeutic and mindful. Maybe I should tap Bettys up for a job?

On second thoughts, considering how long it took me to make the flowers, it would probably be best to leave it to the professionals.

(L-R) Me and my fellow bakers, Beth Windsor and Victoria Turner with our finished cakes.

Your chance to enter the Bettys Jubilee Bake Off

Bettys is looking for a special baker who can create a cake fit for a Queen.

Our shortlist of five incredible bakers will then take their cake to Bettys Cookery School on June 1 for judging.

The lucky winner will take home a place on a course of their choice at Bettys Cookery School as well as bragging rights.

Find out more about the competition and how to enter here.

Bettys hunts across Harrogate district for cake fit for a Queen

The national competition to find the Queen’s platinum jubilee pudding may have ended, but keen bakers still have a chance to be part of the Harrogate district’s royal celebrations.

Last night, the winner of the national pudding competition was announced as Jemma Melvin, who created a lemon and amaretti trifle.

Her recipe will now sit alongside others, such as Victoria sponge and Coronation chicken, which have been created to mark important royal occasions.

Meanwhile, in the Harrogate district, a new competition has been launched to find “a cake fit for a Queen” – and naturally, Bettys is leading the hunt for the worthy winner.

Bakers are tasked with creating an 18cm flavoured sponge with a filling of their choice, complete with decorations to fill the brief of being “fit for a Queen”.

Once they’ve tried and tested the perfect recipe, entrants must upload a photo of their finished creation along with the recipe itself to the competition page on the Stray Ferret’s website by the deadline of Wednesday, May 25 at 5pm.

A shortlist of five will then be drawn up and the finalists will be invited to Bettys Cookery School for the judging on June 1.

The winner will get a place on a course of their choice at Bettys Cookery School.

The competition will be judged by Ann Hedges, a teacher of food and nutrition and a food product developer who has worked for major UK and international retailers, as well as food manufacturers including Marks and Spencer and Sainsbury’s.

To find out more about the competition or to enter a cake, click here.

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The quirky new Harrogate café where customers can cuddle chihuahuas

A quirky café where you can grab a slice of cake and cuddle a chihuahua is set to open in Harrogate this month.

Billed as ‘England’s first interactive chihuahua experience’, The Chihuahua Lounge is aimed at boosting mental health with pet assisted therapy.

The venue, on Knaresborough Road, is expected to open on weekends from Saturday, May 14.

Customers will be able to book a 50-minute session at the café, on Knaresborough Road, and chill out with a coffee in the company of six cute long-haired chihuahuas.

Picnic and her puppies Badger, Lambie, Potter, Peony and Lucy, all bred and raised by café founder Caroline Leather, will roam free within the building.

Ms Leather said she wanted to share the benefits that she gains from her own affectionate pack of chihuahuas.

She explained that this is how the concept of a ‘home-from-home interactive chihuahua experience’ with lounge seating, coffee, cakes and cuddles was born.

Ms Leather said:

“The Chihuahua Lounge is a friendly, safe haven, away from the hustle and bustle of modern life.

“We are passionate about animal assisted therapy, which has shown that spending time with dogs not only reduces your heart rate and blood pressure, but is good for mental health.

“We offer an extensive menu of hot and cold drinks, freshly baked cakes and have cosy sofas, arm chairs and foot stools, so you can kick off your shoes and curl up for a cuddle.”

The experience costs £10 per person. This contributes towards the cost of the specific qualifications needed to exhibit the animals, as well as the strict animal welfare and licensing laws.

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For the safety of the dogs, only children over the age of six are permitted.

Ms Leather said:

“Our dogs love human attention and we have made sure that the café is a home-from-home for them.

“They also have their own private room where they are free to wander in and out as they please.

“We do not force our dogs to be in the lounge area with our guests. When the dogs are in the lounge space, they are there out of choice, and we intend to always keep it that way.

Ms Leather explained that the dogs also have weekly health checks and  behavioural studies are conducted on each animal regularly to ensure their behaviour in the café demonstrates that of a happy and relaxed dog.

She added:

“If it does not, we take them out of the café environment.

“We have a set of house rules to protect the dogs welfare that have to be adhered to by all customers.

“We also limit the capacity of our café to ensure the dogs are not overcrowded.”

Five independent Harrogate cafés to visit for a coffee and festive treat

When the weather outside is frightful, nothing beats a decent coffee and a festive treat to get you in the mood for Christmas.

There are some amazing independent coffee shops in Harrogate, which blow the chains out of the water.

And after trudging round the shops, there is nothing better than seeking sanctuary in one of them – and indulging on a bit of cake while you’re at it. It would be rude not to at this time of year.

I spoke to some of the teams behind some of the town’s indie coffee shops about getting festive and asked them to pick their favourite Christmas bake.

No. 35, Cheltenham Crescent

Established in 2017, No.35 is a popular choice for coffee aficionados in the town. It’s small, cozy vibes are perfect for that festive feel. The baristas are some of the friendliest in town and their latte art is always impressive.

Coffee: North Star No.35 Honduras blend, with notes of honeydew melon, rum and almond

Barista Chris Pang’s favourite festive bake: Gingerbread cookie

He said:

“They are really Christmassy and there aren’t any other places that do them. They have an amazing gingerbread filling and you can stick them in the microwave as well.

“I love working here at Christmas as everyone is in good spirits and the atmosphere is always really festive.”

Barista Claudia Norris’ favourite festive bake: Christmas fruit loaf

She said:

“A customer actually said it’s better than Grandma’s Christmas cake and you can’t really go wrong with it at this time of year.”

Barista Elliot Lee’s favourite festive bake: Christmas Bakewell slice

He said:

“It’s our bestseller and it’s basically a mince pie in a Bakewell sponge. It’s small and sweet and just enough.”

Baltzersen’s, Oxford Street

The Scandinavian’s do Christmas with style and so does the Scandi-inspired Baltzersen’s, which has been a staple of Harrogate’s independent scene for almost a decade. Check out the quirky Christmas tree decorations that have been painstakingly individually hung across the whole café.

Coffee: North Star Baltzersen’s blend, with notes of milk chocolate, plum and hazelnut

Barista Brontë Madeley’s favourite festive bake: Christmas gingerbread cookie

She said:

“Our in-house baker makes all of our biscuits downstairs. I love how much time she spends on the little decorations.”

Chef Lukaz Maszczyk added:

“I love working here at Christmas. It’s very homely and inviting and we have lots of regular people coming in every day.”

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Bean & Bud, Commercial Street

This one is a bit of a different escape from the festive shopping, as the owners, Phil and Helen Dolby, refuse to play Christmas music. So if you’re sick of Shakey, Bean & Bud is ideal. However, they couple aren’t anti-Christmas by any means and you’ll still be able to choose from a selection of single origin coffees – they have several – and a festive treat.

Coffee: Campbell & Syme’s Brazil Mauricio Barbosa, with notes of milk chocolate, caramel and melon

Helen and Phil’s favourite festive bake: Christmas pudding flapjack

Helen said:

“I like to have the lights up and it’s always a nice festive atmosphere at this time of year.

“We like the Christmas pudding flapjacks as they are locally-made and are a bit different.”

Paul added:

“We are a sanctuary from the same repetitive Christmas songs you hear every year. You can come to Bean & Bud and you will never hear a Christmas song.”

Hustle & Co, Station Parade

The healthy eaterie Hustle & Co celebrated its first birthday this week and has managed to keep going strong, despite launching during a worldwide pandemic. Lots of the cakes here are vegan and gluten free, so everyone has a chance to get their festive bake fix. It always has a warm, friendly vibe in here and the twinkly decorations are lovely.

Coffee: York Emporium Peru Cecanor Cafe Femenino, with notes of milk chocolate, almond, honey and apricot

Co-owner Jo Bradshaw’s favourite festive bake: Peppermint slice 

Jo said:

“Our peppermint slice is vegan and gluten free. It’s reminiscent of a candy cane and treats during the Christmas holidays. It’s a little bit indulgent at this time of year. It has a chocolate oaty baste, peppermint fondant and dark chocolate topping.”

Front of house team leader Victoria Coltman said:

“I love the positivity and happy vibes that come from every customer who enters the doors at this time of year.”

No. 43 Brew Bar, St Winifred’s Avenue

Located in the heart of the community on St Winifred’s Avenue, a stone’s throw from The Stray, Brew Bar is another friendly independent on the scene. The selection of cakes is always impressive and the festive treats don’t disappoint. It’s hard not to feel Chrismassy with their twinkly decorations, and they also do little gifts so you can shop while you drink coffee.

Coffee: Lonton Coffee Company’s No. 43 Brew Bar Blend

Barista Elliot Dodson’s favourite festive bake: Reindeer tiffin

He said:

“We are a community coffee shop and we want to have fun and give something back. We have a lot of families come in and the reindeer tiffin is the kind of cake that shows our values.

“I feel great working here over Christmas. It’s always nice to see the core values of Christmas and the spirit of people, the togetherness, the community and the love. Customers are very festive and we have people come in and dress up. We also have a visit from Olaf and Buddy the Elf every Saturday at 1pm until 1.30pm.”

Disabled people to help run new Harrogate cafe

A new cafe will open in Harrogate next month to help people with disabilities learn skills and get into the job market.

Artizan International will open the South-American themed cafe in the former Game unit on Cambridge Road, just around the corner from its shop on Oxford Street.

The charity has taken on a large space set over three floors. The ground floor will be the main cafe and craft area, the first floor will have more cafe seating and the second floor will be for offices and storage.

With such a big space, the cafe will be run by four to six staff and volunteers who are there to support up to four adults with disabilities.

When it opens the cafe will serve its speciality of Peruvian hot chocolate. All of its coffee, tea and sugar will come from Fairtrade sources. It will also stock a range of soups, paninis and cakes.

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Susie Hart, who founded Artizan International, told the Stray Ferret why she wanted to invest in the cafe:

“We are going to be training young adults. The idea is they get training here and get to a level of proficiency where we could then help them find work in other cafes in town.

“At the minute everybody in the hospitality industry is desperate for workers. Meanwhile there are loads of young people with disabilities who would love to have a job in a local business.

“It really could be a win-win for those who want the work and those who need the workers, it is a really exciting time for the charity.”

Ms Hart was originally planning to replicate the success of cafes she ran in Tanzania which were staffed by deaf people.

She worked with North Yorkshire County Council and found that local deaf people were managing to find work.

However, she found out that there were “countless” young people with other disabilities on the council’s records looking for practical training, work experience and employment.

Artizan International is looking for more volunteers to join the team and help run the cafe, which will be open Monday to Saturdays from 9am to 5pm.

Are you interested? Send an email to Sarah Davis by clicking or tapping here. Alternatively call 01423 561556 more more information.

Stray Foodie recipes: Some like it hot!

Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.

“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”

 

A little heat in our daily diet is nourishing and comforting.  As I have mentioned before, my extremely talented Grandmother would always have a glass of Crabbie’s Ginger Wine in the winter after a walk, often followed by a hot and spicy vegetable soup, stacked with ginger.

Ginger has been cultivated for centuries, its popularity as a spice gradually spreading from China and India to the west. Today it is probably one of the most used and universally popular spices. The tuberous root stock joints are laterally compressed, producing amazing flavour that once again can also produce oil that is used for medicinal purposes. Ginger is now very commonplace and, perhaps because of its availability, slightly undervalued. It belongs to the same family as turmeric, which again is a root which also serves many health benefits.

As a chef I would not be without fresh and dried ginger in my larder; it is one of my flavour building blocks. As a strong root it is a great base for complementing herbs such as lemon thyme, crushed lemon grass, coriander and cardamom seed to name but a few. So when slow cooking, such as stews, belly pork and stir fries, grated ginger should be part of one’s aromas.

Dried ginger is a great additive to cakes and puddings, again stimulated other spices and sugars. Watch out, ginger can be addictive! The more you use it the more compelling it becomes.

Frances Atkins's Yorkshire Parkin

Yorkshire Parkin

Last week I gave a recipe for Seville Orange Marmalade. This week I have a Yorkshire Parkin with lots of ginger and a Seville Orange Marmalade topping. Yorkshire Parkin could be classed as a gingerbread with oatmeal and has a wonderful nutty flavour and is great to eat as a sweet or a savoury. A very competitive cake in Yorkshire households and so therefore many different views, recipes and opinions on it.  A lot of people will argue that it should have treacle and dark sugar, but I prefer to produce it with a lighter, more fragrant and modern touch.

Yorkshire Parkin

 Ingredients:

Method:

To make the batter, place the butter, sugar and syrup in a saucepan and melt down, do not boil. Stir in the oatmeal, flour, ginger and salt until all blended together.

Add the beaten egg and milk and pour in to an 8 inch square silicone paper lined tin. Bake at 150C for 35 – 40 minutes.

Let it cool before removing from the tin.

 

Frosting

Ingredients:

Method:

Add together and beat well. Spread on top of the Parkin and top with Seville Orange Marmalade. This is delicious!

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Queues form outside Bettys as Harrogate shop reopens

Long queues have formed outside Bettys in Harrogate today as its shop reopened to the public.

Bettys closed all of its six cafes and shops back in March but today has opened their Harrogate shop, with Ilkley, Harlow Carr and York opening next week.

Queues have been forming all day outside the Harrogate shop.

Managing Director of Bettys, Simon Eyles said:

“We are truly delighted to be welcoming customers back to our Bettys shops, we’ve missed them. To ensure their safety and that of our colleagues, we have new shopping systems in place. So, while it might not be the full Bettys experience that customers are used to, people will still find the mouth-watering Bettys treats they have been missing and, of course, our warm Yorkshire welcome.”

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Queues are being monitored by the Bettys staff with a limited number of people allowed in at once. Hand sanitiser is provided on entrance as well as floor markings throughout the shop.

Screens have been placed in the shop to protect customers and staff.

All of the Bettys cafes remain closed until further notice.