For the most part, the Duke and Duchess of Cambridge, Prince William and Kate Middleton, prefer to eat healthy and light which made it easy for the Atlantis team in general during the couple’s stay, according to Chef Alan Orreal, resort vice president of culinary.
On the first evening, the duchess requested to try a local favorite – conch, which they made and presented four ways – hot and cold, grilled and fried, as well as fritters.
“It was a big hit,” said Orreal.
The visit by the royals gave the resort the opportunity to showcase foods from across their varied outlets for the duke and duchess.
“In terms of choosing meals, they were very interested in seeing menu offerings we have on the resort – and for the most part, they wanted to choose from them,” said the chef.
While Orreal said Prince William admitted he was not overly adventurous when it came to food, he said that he was, however, willing to try different things such as sushi from NOBU.
Besides a room service breakfast spread, food items presented to the royals included Atlantic salmon with teriyaki noodles from NOBU, pepperoni pizza baked in a wood fire oven from Olives, a mezze spread combining both cold and hot, vegetarian and meat items as well as hummus, baba ghanoush, falafel, tabbouleh, tzatziki, pita bread from their outlet “Pitta”.
“At Atlantis, we have such a wide variety of cuisine options and talented chefs that we were able to showcase,” said Orreal.
High tea – a British tradition of sitting down for an afternoon treat of tea, sandwiches, scones and cake – was also on the menu for the couple and featured Queen Victoria chocolate biscuit cake; raspberry and almond crème with pine nuts; lemon citrus flan with Italian meringue; and mascarpone and raspberry tart; as well as buttermilk scones served with lemon curd, strawberry preserve, and clotted cream.
Prince William and Kate were in The Bahamas for a three-day visit to commemorate the platinum jubilee of Queen Elizabeth II.
Orreal described it as an honor to cook for the duke and duchess, which was another “feather in his cap”. Over the course of his career, he has had the opportunity to cook for celebrities, presidents and royalty. He said the professional and talented team at Atlantis can deal with almost any request.
For a taste of the royal treatment at home, the chefs at Atlantis have provided recipes for the mango smoothie and rum punch served to the duke and duchess, that you can try at home.
FRESH MANGO SMOOTHIE
Local sweet ripe mangos are perfect for this healthy and nutritious recipe. We blend ours with low fat milk and plain Greek yogurt for tang, sort of like a mango lassi. It’s a welcome pick-me-up in the morning, but also refreshing to sip alongside spicy foods or as an after-dinner dessert alternative.
4 ripe mangoes
350 ml (approximately 1-1/2 cups) fresh/skim milk
350 grams (approximately 2 cups) plain Green yogurt
1 tablespoon maple syrup
150 grams (approximately 2/3 cups) ice cubes
Peel skin from mango and shave the flesh off until you reach the center stone
Place the mango flesh, milk, yogurt, maple syrup and ice cubes into a blender and puree until it has a fluffy smooth consistence
Pour in a chilled glass and serve immediately
1 oz. Bacardi Coconut Rum
1 oz. Bacardi Superior White Rum
1 oz. pineapple juice
1 oz. (freshly squeezed) orange juice
½ oz. Grenadine
¼ freshly squeezed lemon juice
½ oz simple syrup
Combine all ingredients and serve.