Elizabeth_II_greets_NASA_GSFC_employees,_May_8,_2007_editRecreate the pomp and circumstance of Queen Elizabeth II’s Coronation with a regally sumptuous special feast at CLC Duchally Country Estate in the heart of Perthshire. The Diamond Jubilee Menu has been created by the resort’s chefs to mark the Queen’s accession to the throne 60 years ago and is meant too to remind us of the memorable coronation ceremony the following year.

The Entrance and Preparation is marked by the breaking of the bread, in this case malted brown bread crowns.

The Sword Procession marking the arrival of the Queen is celebrated with the pre-starter Consommé Princess Alice. Now of course the service is in full swing, accompanied by the anointing (a wee drink to mark the moment) and as the Queen takes The Oath the starter of Crab Louie Salad arrives.

The Crowning signals the arrival of the main course of slow braised Scotch beef with King Edward gratin and Albert Sauce, and you would expect nothing less than the Queen of Puddings, a delicious combination of Italian meringue, custard, sponge and fruit compote, to commemorate The Enthroning. The Recess brings tea and coffee, to mark the moment when the newly crowned Queen leaves Westminster Abbey.

This special menu is just ₤25 per person and will be served on the evenings of Sunday June 3rd, Monday June 4th and Tuesday June 5th.

See below for full details of this culinary delight.

The Entrance and Preparation

Cobury Loaf

(Malted Brown Bread Crowns)

The Sword Procession

Consommé Princess Alice

(Artichoke Hearts, Julienned Lettuce)

The Delivery of the Oath

Crab Louie Salad

(Marie Rose, Cucumber Pickles, Olives and Cos Lettuce)

The Crowning

Slow Braised Scotch Beef

(King Edward Gratin and Albert Sauce)

Served with a Selection of Jubilee Vegetables

(Jersey Royal Potatoes, Prince Albert Peas, Broccoli Sceptres and

Carrot Diamonds)

The Enthroning

Queen of Puddings

(Italian Meringue, Custard, Sponge and Fruit Compote)

The Recess

Tea and Coffee