Camilla gets stuck in in the kitchen in lunch club visit

The Duchess of Corrnwall has revealed a secret skill as she helped serve up lunch for pensioners at a club in Hertfordshire.

Camilla, 73, has previously talked down her cooking talents, but appeared to be pretty comfortable when it came to desserts.

As she got stuck in in the kitchen alongside volunteers from the Royal Voluntary Service, she proved a dab hand at piping cream on top of the individual trifles.

She was at the club in Rickmansworth at the invitation of her pen pal Doris Winfield, who she has been writing to throughout the pandemic.

The duchess and Winfield met in person for the first time, having struck up a friendship when the royal helped with the ‘check in and chat’ programme started by the RVS.

She told her friend: “You said to me to pop in if I was ever passing, so I have!”

Camilla worked on the desserts, piping the cream onto the trifles. (Getty Images)

Camilla tops the trifles off with raspberries during a visit to The Royal Voluntary Service Lunch Club. (Getty Images)

Camilla helped cut up one diner’s dinner. (AFP)

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Winfield, a mother-of-three said: “She’s just a lovely, lovely lady. She has taken time out to speak and write to me without anyone knowing about it.

“Lockdown was a very lonely time for people like me, I really missed coming here. I used to come every day and now I only come two [days a week].

“Her letters cheered me up no end.”

Camilla was also pictured helping to cut up lunch for one woman, who is blind. According to the Daily Mail, Camilla popped the dinner down in front of Kay Francis, who then asked: “Aren’t you going to cut it up?”

The duchess turned back and said: “Of course I will. More than happy to help.”

Francis, 96, was oblivious to the royal hands helping her with her lunch, and said: “Sorry, I can’t see.”

“Not to worry, I don’t think I can see either,” Camilla replied.

Back in the kitchen, Camilla expertly piped trifles before topping them with raspberries and dishing them up, joking: “I feel like one of those contestants on MasterChef!”

Camilla is the president of the Royal Voluntary Service, and told the volunteers she was “proud” to be part of the RVS after helping out with the lunch club.

The Duchess of Cornwall meets Doris Winfield, 86, her pen pal through the pandemic. (AFP)

The duchess wore a Fiona Clare dress and a Burberry coat. (WireImage)

She met volunteers and people who benefit from the lunch club. (AFP)

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The club had to close during the lockdown but has managed to reopen to give isolated elderly people a much needed social lifeline.

Elaine Hewitt, one of the volunteers tweeted: “I’m

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Ambitious Hawaiian ‘plate lunch’ restaurant opens ghost kitchen in Garland

Hawaiian Bros Island Grill, an Oregon-born restaurant company, just opened a new location in Garland. The founders and brothers Cameron and Tyler McNie own and operate nine different locations all across the Midwest.

They were first introduced to Hawaiian food when their family bought a Hawaiian restaurant in Oregon in 2003. After working at the restaurant for over a decade, the duo decided to start their own concept in the Midwest and they opened their first location in Belton, Mo., in 2018.

“We didn’t know what to expect. We didn’t know if we were going to see 20 customers or if we were going to see 500 customers,” Cameron says. “The first day we opened we saw more customers than we could’ve possibly imagined. I think we served around 600-700 plates that first day.”

The brothers said there was more of a presence of Hawaiian-style food back in Oregon. So, when they decided to open a restaurant in completely new territory, they weren’t sure that their new customer base would be as receptive.

“Belton, Missouri, is kind of a small, rural town in the Midwest,” Tyler said. “And bringing a Hawaiian plate lunch restaurant there, we had responses from people thinking we were crazy opening it out there.”

Cameron says Hawaiian Bros is a unique option.

“We serve a specific niche of Hawaiian food in the plate lunch,” he says. “Poke places are really popular and there is a lot of competition among those. But while that’s definitely another niche of Hawaiian food, it’s significantly different from what we’re doing.”

A standard Hawaiian plate lunch consists of a portion of white rice, macaroni salad, and an entrée/protein. Hawaiian Bros works within this framework, offering different variations of entrées and proteins, from teriyaki chicken (Huli Huli Chicken) to pulled pork (Luau Pig).

The restaurant’s dessert, Dole Whip, is one of its most popular items on the menu.

“People think of Dole Whip and think of Disneyland or Disney World,” Cameron says. “But we’re also selling it and it seems to be a perfect top-off dessert to our plates.”

With a strong set of menu offerings, Hawaiian Bros have successfully opened nine locations in Kansas City, Chicago, Austin, and now Garland. Five of these are brick and mortar restaurants in the Kansas City metroplex, and the Garland location is one of the other four ghost kitchens, which is delivery and takeout only.

The idea of a ghost kitchen appealed to the McNie brothers because of the low cost of entry and lower level of commitment compared to a dine-in restaurant.

“We’re just trying to get some people used to the food and see how the reception in Dallas is,” Cameron says. “But it’s kind of level 1 to what we’re really trying to do in Dallas, which is open 15-20 brick and mortars in the next 18 months.”

Although they haven’t signed any leases for future brick and mortar spots in Dallas yet, they have been touring dozens of sites across

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