Food
Coronation lunch menu by royal chefs
Ever wondered what’s on the menu at the royal residences? This lunch menu by chefs at Highgrove, Dumfries House and the Castle of Mey will go down a storm with your guests
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 16th- century 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?
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.
Get the recipe for Smoked haddock rarebit
MAIN: Coronation roast lamb
This marinade recipe could be halved to go with a rack of lamb, lamb rump, lamb chops or any other cut.
Get the recipe for Coronation roast lamb
SIDE: Spring veg with coriander-mint pesto
A fresh, zingy pesto tossed through seasonal vegetables lifts them into another realm.
Get the recipe for Spring veg with coriander-mint pesto
DESSERT: Rhubarb cranachan
There is no other dessert more synonymous with Scotland than a cranachan, which means ‘churn’ in Gaelic. A wickedly indulgent blend of cream, fruit, toasted oats and whisky, it’s traditionally made with raspberries, but a little hit of tart rhubarb works equally well.
Get the recipe for Rhubarb cranachan
Need more inspiration? Visit our coronation hub for more recipes and hosting ideas
