Primary 7 pupils at St. Columba’s Primary School in Oban have been announced as one of four winners of Her Royal Highness The Duchess of Cornwall’s competition inviting schools to create a special Diamond Jubilee menu for The Queen. The prize winning team of Samantha Parkinson, Jessica Swan, Rebecca Campbell, Nathan Allan, Jack Forgrieve, Lucy Anderson, Niamh MacKenzie and Robert Krolikowski will travel to Buckingham Palace on 15 June to see their recipes prepared by the Royal Chef and will help serve the Queen and the Duchess of Cornwall at a special reception.

The competition has been run as part of British Food Fortnight, the national celebration of food that the Duchess supports. Schools across the country were invited to create a special menu for the Queen which celebrates the food produced in their part of the country.

The winning entry from St. Columba’s Primary School involved a menu based on locally sourced foods such as salmon, mackerel, cheese, ham and duck as well as chocolates and other sweet treats. Primary Seven researched the history of royal food and banquets as far back as 1066. The pupils then visited the Scottish Seafood exhibition and liaised with local businesses such as the Inverawe Smokehouse, Oban Chocolate Shop and Manor House Hotel. They then held a Diamond Jubilee Tea Party inviting members of the local community, in particular those who were Primary 7 age at the time of the Coronation, to sample the dishes.

Lead Councillor for Education and Lifelong Learning, Michael Breslin said: “This is a tremendous achievement for the pupils at St. Columba’s Primary School. The menu sounds mouth wateringly delicious! The children have worked really hard and it is fantastic they have this wonderful opportunity to meet the Queen in her Jubilee year.”

For further information please follow the link http://www.lovebritishfood.co.uk/about-british-food-fortnight/cook-for-the-queen/cook-for-the-queen-the-4-winners/

The school’s Dazzling Diamond Jubilee Celebration menu includes:

Starters

Carrot and Orange Soup
Figs with Argyll Ham and Isle of Mull Blue Cheese
Mackerel Pate with Scottish Porridge Oatcakes

Main Courses

Salmon Fishcakes
Smoked Duck Pancakes
Leek Asparagus and Brie Filo’s with Caramelised Red Onion Chutney
Haggis, Beetroot and Red Onion Parcels

Desserts

MacCaigs Tower Tablet Cheesecake (which is decorated to look like McCaig’s Tower)
Lavender Shortbread with Cream and Blae’berries

After Dinner Treats

Cream Scones
Gaelic Coffee with Oban Chocolate Shop Chocolates