bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

helpersCheckIsPostiesArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

moreOnThisArticles

urlAlias

commentCount

sponsorType

authorLocations

authors

paywallTypes

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

socialHeadline

headline

flag

firstTopic

glossary

flattenTypeIds

publishedDate

additionalInfoBoxes

images

image

relatedLinks

relatedNewsletters

__typename

createdDate

sponsor

factSheets

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

copyrighted

customTimezone

liveContents

Diners are to be given the chance to experience an 18th-century feast in King Charles’s favourite room at Dumfries House, in Scotland.
Charles takes most of his evening meals in the Pink Dining Room when staying at the Scottish stately home in Ayrshire, southwest Scotland.
Now his charity, The King’s Foundation, is offering a new private dining experience, allowing members of the public the opportunity to enjoy a three-course meal, authentic to the 1700s and served by a traditional butler, in the royal chamber.
The room – with its pale rosy hue – is the best preserved in the mansion, which was saved for the nation in 2007 by a consortium led by Charles as the Prince of Wales.

The king is a particular fan of the pink-tinted rococo plasterwork on the walls and ceiling, inspired by the Roman ruins of Palmyra in Syria.
Guests will eat at the king’s table – although not in the presence of the monarch – beneath a 35kg (77lb) Murano glass floral chandelier, which was painstakingly reassembled after being found in the basement in more than 100 pieces nearly 20 years ago.
Menus will be based on 18th-century dishes such as poached salmon, fish soup and manchet bread for starters, followed by roast venison and beef, Parmentier potatoes and a juniper sauce, and lemon and pistachio syllabub, bread and butter pudding, and apple and almond trifle for dessert.
“For a select number of guests, the 18th-century dining experience will be authentic to the 1700s, with traditional butler service – including the meal being served ‘family-style’ – and a menu researched and prepared by our chefs that reflects the culinary fashions typical of country houses in that age,” says Evan Samson, who leads the front-of-house team at Dumfries House.












View this post on Instagram























A post shared by The King’s Foundation (@kingsfdn)



The candlelit experience is available on selected dates and costs from £375 (US$490) per person.
The origins of the grand room are outlined on the foundation’s website.
“Dining rooms were the hub of social life in the 18th century, so right from the start, it was more elaborately decorated than any other room in the house,” it says.
The bespoke dining experience follows a similar one served at the former home of Charles’ grandmother the Queen Mother, the Castle of Mey in Caithness, northeast Scotland, in the summer where guests were invited to eat at the table used by the king and the late Queen Elizabeth, and tour the gardens.
Also on offer, from August to October next year, are Harvest Lunches in the Dumfries House estate’s Queen Elizabeth Walled Garden at a cost of £105 per person.

Guests will be served produce grown in the education garden in the grounds, with a menu of dishes such as such as pan-fried cod with onion purée and artichoke, followed by apple crumble and ice cream.
Dumfries House is the headquarters of The King’s Foundation, which Charles established to train the next generation of skilled craftspeople in heritage techniques essential to many traditional British industries, including fashion and textiles.
Proceeds from the experiences will be used to support the work of the charity, which provides practical education courses for more than 15,000 students every year.
More information can be found at dumfries-house.org.uk, including about stays at Dumfries House Lodge, which sits on the edge of the estate a few hundred metres from the main Dumfries House.


Your perfect week: what to do in Hong Kong from November 24 to 30

Danger: kitchen utensils made of black recycled plastic could be poisoning you, study says

Laotian tourist hotspot overshadowed by string of deadly poisonings

Cafe owned and run by women, for women, in Indonesia’s most conservative province, Aceh

Food and Drinks

Want to eat like royalty? Visit a stunning Scottish mansion owned by King Charles charity

A new dining experience at Dumfries House, in Scotland, allows guests to eat at the same table King Charles eats from when he stays at the property, the headquarters of his King’s Foundation charity. Photo: PA Images via Getty Images

Dumfries House is the headquarters of The King’s Foundation. Photo: PA Images via Getty Images

Menus will be based on 18th-century dishes, such as lemon and pistachio syllabub, and bread and butter pudding. Photo: PA Images via Getty Images

88 Hong Kong dishes and snacks made vegan in new cookbook, from dim sum to ‘egg’ tarts

Vegan versions of fishballs and siu mai are among the snacks featured in Christine Wong’s new vegan cookbook, The Vibrant Hong Kong Table, which includes 88 traditional Hong Kong dishes and snacks. Photo: Christine Wong

Christine Wong stands next to a fruit and vegetable stall in Central, Hong Kong. Photo: Sun Yeung

One of Wong’s most arduous inventions is her take on Spam, which is actually tofu marinated in beetroot. Photo: Christine Wong

Veganised versions of cha chaan teng dishes. Photo: Christine Wong

Wong’s beef brisket noodles are made from jackfruit. Photo: Christine Wong

“Grandma’s Hong Kong Curry” is a recipe inspired by Wong’s maternal grandmother. Photo: Christine Wong

Wong says the most difficult recipe to get right was vegan fish balls. Photo: Christine Wong

Salt and pepper “squid” is actually made with chewy konnyaku yam cake and artichoke hearts. Photo: Christine Wong

Netflix Chef’s Table: Noodles star on a mission to make Xian noodles as popular as she can

Guirong Wei has made her mark on London with her Shaanxi restaurants. She is the latest chef to star in Netflix’s Chef’s Table: Noodles. Photo: Instagram/@master.wei.3150

Guirong Wei’s mastery of Shaanxi cuisine has been brought to life with the show’s hallmark slow-motion cinematography. Photo: Netflix

Wei cites her grandmother as her biggest inspiration. Photo: Netflix

A bowl of spicy hand-pulled noodles at London’s Dream Xi’an. Photo: Dream Xi’an

Wei grew up in Bohekou, a small, rural mountain town in China of just 700 residents. Photo: Netflix 

Earlier this year, Wei launched her biggest venture yet – Dream Xi’an. Photo: Guirong Wei

Dream Xi’an focuses on bread, dumplings and Xian street food. Photo: Dream Xi’an

From milk tea to noodles, the history and influence of Chinese food culture

A girl poses with Milk Tea Flavours installation at HKIA Arts & Culture Festival in Hong Kong Airport. Photo: Edmond So

Hong Kong-style milk tea is served with popular Hong Kong fare at the HOKO Cafe, a pop-up cafe in the trendy London neighborhood of Shoreditch. Photo: AP

Photo: Xiaomei Chen

Photo: Hector Amezcua

Photo: Bloomsbury Publishing

Photo: Jennifer Wong

Photo: Kong Tea

Photo: Jonathan Wong

Photo: Alexander Brunacci

Photo: Rice Service

Hong Kong noodle history and the different noodle styles explained

Shrimp roe thick noodle lo mien from Kwan Kee Bamboo Noodle in Hong Kong. Photo: Llewellyn Cheung

Roast goose with lai fun rice noodles from Yung Kee in Hong Kong. Learn about the different kinds of noodles served in the city, how they are traditionally made, and the foods they are typically paired with. Photo: Llewellyn Cheung

Wheat noodles originate in Northern China, while rice noodles have Southern Chinese origins, says Dr Siu Yan-ho, a lecturer in Chinese language and literature at Baptist University. 

Marco Li Ka-chi of Kwan Kee Bamboo Noodle balancing on a bamboo pole to make noodles. Photo: Llewellyn Cheung

Shrimp roe thick noodle lo mien at Kwan Kee Bamboo Noodle. Photo: Llewellyn Cheung

 Cheung Wing Kee started making noodles in the 1950s, producing small quantities using labour-intensive methods.

Roast goose with lai fun rice noodles. The thicker, neutral-tasting noodles are perfect for absorbing the flavours from the roast goose and broth. Photo: Llewellyn Cheung

Lifestyle

Food & Drink

For US$490 you can eat an authentic 18th century feast served by a butler at the British monarch’s table in Dumfries House, Scotland


For US$490 you can eat an authentic 18th century feast served by a butler at the British monarch’s table in Dumfries House, Scotland.


Royalty

King Charles III

Queen Elizabeth II

Britain