Fit for King? School serves up exotic breakfasts

WHEN King Charles attended the boarding school, standard fare for breakfast included porridge, eggs or toast with marmalade.

But now Gordonstoun is serving up ‘exotic breakfast dishes’ to cater for its growing number of international students.

The Moray school has introduced a new morning menu consisting of Chinese broths, couscous and venison salami.

While more traditional bacon and sausage is also available, the new menu is designed to offer ‘healthier options’ and to help ‘international students feel more at home’.

Student Howard Cheng, 19, said: ‘The new Chinese broth dish is authentic and delicious. Living far away from home, being able to have a taste of food from home in school gives comfort and familiarity.’

Mr Cheng is part of the refectory committee which gives students the opportunity to help design the school’s menus and get into the kitchen themselves.

They work with the catering team which is managed by Jamie Campbell.

Mr Campbell said: ‘The Chinese broth menu was a suggestion from one of our Hong Kong students and after a few attempts and some fine tuning by our chefs, we got the thumbs up from them.’

Every morning, nine chefs and 40 catering assistants make the Chinese recipe for congee soup as well as a spicy, North African poached egg, peppers and tomato-based dish called shakshuka for more than 400 students.

Gordonstoun has long taken pride in providing its students with ‘brain-boosting’ foods. Lisa Kerr, principal of the school, said: ‘The school has always been at the forefront of nutrition, even when Prince Philip attended in the 1930s.’