Ever wondered what’s on the menu at the royal residences? Chefs at Highgrove, Dumfries House and the Castle of Mey serve us lunch
Coronation SPECIAL FEATURE
Menu
starter
Smoked haddock rarebit
main
Coronation roast lamb Spring veg with coriander-mint pesto
dessert
Rhubarb cranachan
The royal residences of Highgrove House (above), Dumfries House, and the Castle of Mey might be more than 600 miles apart, but they all host a year-round mix of public and private functions – and food is often at the heart of these events.
At 18th-century Highgrove House, the private home of King Charles and the Queen Consort, Camilla, visitors are welcome to tour the beautiful gardens, attend workshops in artisanal skills, and take lunch or afternoon tea in the famous Orchard Room restaurant. A team of chefs and kitchen staff draw up menus for events, using the finest local ingredients wherever possible.
In Scotland, at Dumfries House in East Ayrshire, and the 16thcentury Castle of Mey on the north coast, chefs prepare an imaginative array of dishes, using seasonal vegetables from the kitchen gardens, for visitors and special guests. All three venues are part of The Prince’s Foundation, the educational charity established in 1986 by the King. And while the three residences are famed for their rich history and stunning settings, they are also heralded for their delicious menus. Here, we ask three of the royal chefs to cook up lunch. So, what’s on the menu?
Coronation roast lamb
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Starter SMOKED HADDOCK RAREBIT
The rarebit sauce can easily be made ahead – it makes a good amount, so can be stretched to serve eight if needed. The Marmite, cheese, mustard and ale all combine to make a fantastic rich and savoury concoction.
SERVES 6-8 HANDS-ON TIME 35 mins TOTAL TIME 35 mins, plus cooling
Sam Robert
Sam has worked with The Prince’s Foundation for a year, having previously been at restaurants in London and Bangkok. He lives in Malmesbury with his wife and two children. highgrovegardens.com
◆ about 240g smoked haddock fillet
◆ 6 (or 8) slices of soda bread
◆ splash of white wine or cider vinegar
◆ 6 (or 8) medium eggs
◆ 1 tbsp chives, chopped
◆ baby salad leaves, to serve (optional)
For the rarebit sauce
◆ 175ml brown ale
◆ 40g unsalted butter
◆ 40g plain flour
◆ 1½ tsp English mustard powder
◆ 200g mature cheddar, finely grated
◆ 1½ tbsp Worcestershire sauce
◆ 2 tsp Marmite
◆ 1 tbsp chives, chopped
1 For the sauce, gently warm the ale in a small saucepan then pour it into a jug. Melt the butter in the same pan over a medium heat until it begins to foam, tip in the flour and mustard pow
