Brown lumpy slop, questionable meats and cold, limp vegetables: the memory of school dinners is enough to churn the stomach. But wincing your way through mass-produced vats of gloop, cardboard pizza and lumpy custard is now a thing of the past — at least for some Scottish pupils.
With award-winning chefs and dishes made from foraged herbs and locally caught fish, fee-paying schoolchildren are being treated to sophisticated menus.
At Gordonstoun, the independent boarding school in Moray that counts the King and the late Prince Philip among its alumni, a Masterchef finalist is serving pupils Chinese broths and shakshuka.
In the 1960s, Prince Charles may very well have started his day with a bowl of porridge and a side of bacon and eggs. He could
