We opened The Velveteen Rabbit Luncheon Club around the idea of family; now we've decided to take some time to appreciate our own little family of three. Our opening hours will change as of Monday 18th March 2024.
We welcome Bristol-based duo Fritillaries to The Burrow for a spellbinding, intimate gig. They've been together since they were kids, and their dulcet tones will be just the tonic for a relaxed, early summer Saturday evening. Tickets available from The Rabbit or call 01642 725383.
A great place to treat the tastebuds! Join us at the Bishop Auckland Food Festival 2023 where a vast selection of our tasty treats will be on the menu. This year's festival takes place from Saturday 22nd to Sunday 23rd April. See you there!
This sugarless fruit cake will satisfy and sweet-toothed craving without the sugar! It contains dried fruit, so is full of natural sugars. Substitute any of our mentioned fruits for ones of your choice.
The Burrow Music nights are back for 2023! Join is for a night of good food, good wine and good music with local vocalist George Boomsma. Get your tickets by coming to see us or call us on 01642 725383.
Go as fancy or as low key as you like with this one. This recipe is just for a bog standard pork sausage roll. - and you'll get six of the tasty little things
We all know and love a Fat Rascal. They’re great toasted when they are a couple of days old or eaten just warm out of the oven. Crumbly and fruity, they’re liked a pimped up fruit scone. The recipe dates all the way back to the Elizabethan era. Cooks at the end of the [...]
Teatime isn’t complete without scones. Whether you prefer a fruit, a cheese or a plain. Straight from the oven, toasted, slathered in butter, cream or jam. Remember: the trick is to handle the dough as little as possible. My mother always said I had hot little hands – but Ian makes [...]
Great as decoration on lemon drizzle cakes. And you can eat them! […]
A German recipe. The Germans have a knack of making really tasty cakes, but it was a friend of ours that asked us to make it, and it turned out to be a bit of a hit at the bistro. This one is supposed to be yeasted. I don’t have very [...]
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