We’ve been talking about our vision for The Velveteen Rabbit Secret Garden, Coffee House & Kitchens since the pandemic hit, however we're excited to share with you the news that it's finally starting to take shape! We're excited to be expanding our presence into Northallerton and look forward to inviting more members to The Club!
We use this cookie dough recipe as a base for our chocolate torte. And for our slutty brownie. And anything else that it might go with! Quick and easy to make. Delicious on its own and it helps add a layer of decadence and indulgence to other recipes you can find on our website!
This recipe makes for a super indulgent Chocolate Torte, especially with the cookie dough base! This makes enough for a big tart. If you want to go super grown up and indulgent, whip some cream with amaretto, or your favourite liquor to serve it with.
Gluten free and super moist. We’re a bit of a fan of cakes with syrups here at The Velveteen Rabbit Luncheon Club. They keep really well and, even though they are soaked in sugar, they aren’t too sweet. Check out the recipe for our Tunisian Orange Cake in our latest blog.
We’ll be at Bishop Auckland Food Festival on the 2nd & 3rd October; with loads of other local food producers, some celebrity chefs in the cooking theatre, street food and local producers, this is a proper foodie festival in the land of the Prince Bishops. Come and say hello!
Come and join us for hand-made pies, pastries, breads & sweet treats on a traditional market stall in the picturesque village of Kirkleatham in North Yorkshire for the eco-friendly, family friendly festival of the year. There’s plenty to keep you entertained and well fed. Come and say hello, grab a pie and get involved!
Live music hosted by Elaine Palmer featuring Rob Corcoran. As always, we will be offering our foodie options before, during and after the sets. £15 per person. Food & beverage sold separately. Call us now to book.
Live music is back at The Velveteen Rabbit Luncheon Club. Join us in the borrow with Louis Brennan & Elaine Palmer on 2nd October from 6.30pm til late. Get in touch for more info and to book your place.
We’ve made these buns as blackberry topped buns. But you can bake them plain and make them into Devonshire splits - those tasty devils filled with strawberry jam and fresh whipped cream. Or you can simply brush them with egg yolk and cover them in pearl sugar, or ice them afterwards and have them as finger buns. This recipe is very versatile!
So, this is a yeasted doughnut, takes a bit of time, but if you do it right, they taste amazing. They also smell fantastic. You can also bake them and make them into a split bun or a blackberry bun. Or you can fill them full of your favourite jam if you have a piping bag and nozzle!
