- Pupils created dishes such as The King’s Coulis and Little Seeds Crown Cakes
- It is hoped the creations could become as popular as ‘Chicken Queen Elizabeth’
It is an afternoon tea fit for a King.
Pupils from schools around Scotland have created dishes to celebrate the coronation of King Charles – which will now be served at the beloved stately home he saved for the nation.
It is hoped the culinary creations could become as popular as ‘Poulet Reine Elizabeth’ which was first produced for the crowning of the late Queen – and is now better known as Coronation Chicken.
The royal menu, which is to be served in at Dumfries House in Ayrshire, features Galloway Heather Honey Beef Sandwiches made by students from Dalbeattie.
A Little Seeds Lemon Cake made by pupils from Saltcoats brings a sweet touch alongside a King’s Coulis created by pupils from Easterhouse.
The idea was cooked up by The Prince’s Foundation’s Food For the Future programme, which was created by the new King himself.
The modern dishes will be served at the tea dance at Dumfries House on the weekend of the Coronation to celebrate the historical and momentous event.
Executive Chef at Dumfries House Tom Scoble judged the entrants and selected the three winners.
He said the kitchen may even consider making them a permanent feature on the menu.
Aspiring baker Joey Munn, 14, a pupils from St Matthew’s in Saltcoats, was part of the group who made the lemon flavored cake topped with rhubarb.
He said: ‘The rhubarb was chosen because it is a seasonal fruit, the lemon flavor is to represent fresh beginnings and the seeds are to represent sustainability, which we learned about on the programme.’
Catriona Donaldson, food, farming and horticulture tutor for The Prince’s Foundation said: ‘It’s also been lovely to connect the learning to a momentous time for our charity founder His Majesty King Charles III.
‘Ingredients included are inspired by actions His Majesty has taken over the years such as championing the importance of bees in biodiversity, which led to the inclusion of honey.
‘We hope perhaps the recipes might find their way to His Majesty to try at some point in the future.’
The Big Lunch on the weekend of the King’s Coronation will see millions across the nation celebration.
In 2022, 17.2 million people took part in The Big Jubilee Lunch, as part of the official celebrations for our late Queen’s Platinum Jubilee.
Miss Donaldson said: ‘We would love to see the dishes tried out by organizations and individuals taking part in The Big Lunch and perhaps they could tag @princesfoundation as we would love to see them on tables across the land.
‘Beyond the Coronation it would be fantastic to see them become a staple item in much the same way as the Coronation Chicken created for our late Queen Elizabeth’s coronation has become.’
Seventy years ago the recipe ‘Poulet Reine Elizabeth’, now known as Coronation Chicken, was created by Le Cordon Bleu London to be served at the Coronation Luncheon.
It was one of the most significant moments of Le Cordon Bleu London, one of the oldest cookery schools in the UK and world renowned for the best education in culinary and used as benchmark for excellence in the industry right back in the 16th century.