Book shares delicious revelations about how generations of monarchs have taken their meals


The queen is not a fussy eater, but she left a terse reproach to her kitchen staff after her meal. Her Majesty had carefully positioned a dead slug. "I found this in the salad", the book was written on the pad.Mostly, however, the book remains as a complain. The Queen's Taste in Buckingham Palace – a fascinating compilation of recipes, menus and reminiscences from a royal servant whose career spanned several reigns – reveals. Most royal dishes are uncomplicated, despite their French names, that they could be prepared by any reasonably competent cook. The footmen who take away the royal table and keep it from being a good but reasonably priced restaurant.

A new book reveals the dining habits of the British Pictured: Her Majesty in Peking, China in 1986 The Côtes d'Agneau Jardinière does not mean mean something extravagant – it's still lamb chops with vegetables.The Queen regularly selects menus from a list of suggestions written by the royal chef (currently Mark Flanagan), presented in a red leather-bound book. She marks her selection in pencil, striking out dishes she does not want and writing in alternatives. When a menu is full, it is sent to the palace library where these books are filed. The menu offers three courses a meal – fish, meat and a sweet or savory to finish – but when the Queen dines alone she often orders only one course, or even just a snack like flakes of smoked haddock in scrambled egg on toast. It's a good place to have a cup of tea at home. Dinner at Buckingham Palace reflecting the culinary habits of the Queen of Queen Victoria to Elizabeth II. Its author Charlie Oliver, who was a father before him, was part of the Royal Household serving the needs of the monarch. Born c1884 (not one knows exactly when), Monsieur Juste Alphonse Menager, who was a chef at Queen Victoria during the last decade or so of her reign and later to her son Edward VII .

The book's author Charlie Oliver kept endless notes on the royal menus and kitchens. Pictured: the Windsor kitchens as drawn in 1894Charlie was fascinated by the royal kitchens, keeping endless notes, amassing a vast collection of recipes and menus, from intimate family meals to grand royal occasions. The first time in the World War – the only break in his long service – he developed a speech impediment which brought him closer to the royal family circle as 'Bertie' – later King George VI – also had a stammer. Elizabeth's court and endless good humor endeared him to the king and his wife Elizabeth Bowes-Lyon (the Queen Mother), and the 1940s he was right-handed to the Master of the Household, Sir Piers Legh, who was responsible for all the domestic workings of palace life. He's a chef who was a cookbook with a difference, his only stipulation being that he should not be missed until after his death. In fact, after he died in 1965, he had witnessed an era of great change. For King Edward VII, lunch for six may include cold pheasant, two hot roast fowls and hot beefsteaks. THEY'VE STOLEN THE SILVER

The royals began using an ordinary cutlery for an evening entertaining American guests (Pictured: Edward VII meets Mark Twain at a garden party in Windsor in 1907) Until the reign of Edward VII, it was customary for the best solid silver, adorned with the royal crest, to be brought out even for garden parties. If spoons went missing, it was put to the carelessness of servants. The one of the most famous women, the horrified silver pantry reported the loss of 1,000 teaspoons, as well as hundreds of knives and forks. After discreet inquiries, it was discovered as a souvenir in America. The king wrote off the loss but ordered that thenforth only the ordinary cutlery without the royal insignia was to be used for garden parties. Dinner always featured at least two soups, whole salmons and turbots, vast saddles of mutton and sirloins of beef, roast turkeys, several kinds of game such as woodcocks, plovers and snipes, a large array of vegetables, perhaps some devilled herring and cream cheese, an assortment of pastries and enormous Stilton and Cheshire cheeses. , Then madeira, port or sherry.Even when he visited the theater, Edward insisted on a one-hour interval so he could do justice to the six supper hampers delivered cold cuts, lobster mayonnaise, cold trout, plovers' eggs, cold duck, chicken, lamb cutlets, ham and tongue, a selection of sandwiches, plus a choice of some four desserts and Parisian pastries – all served on gold plates.But after Edward's death, royal appetites became more restrained. George V, who died in India, loved Bombay duck, prepared by Indian staff, every day. And then the First World War changed everything.

The Queen Enjoys a Special Occasion with a chef or a Marmalade for breakfast Pictured: current royal chef Mark Flanagan at Windsor The king and queen insisted on the rationing in the palace even before it was introduced in the country in 1918. Queen Mary allowed no more than two courses for breakfast, and when the king prohibited alcohol, the royal chef, scandalized, asked what he should serve instead. Queen Mary wrote back, 'Sugar water. The Queen's father was born in the middle of the World War II, a chef got drunk and he was preparing for a small private party. As the royal cupboard was bare, the king has been sent to the nearest hotel for a takeaway for four. Her husband, the Queen is no foodie. She rarely has breakfast in bed and prefers. Special K cereal with fruit or toast and marmalade, served with tea (Darjeeling, Earl Gray or Assam) and a jug of fresh orange juice. If she has eggs for breakfast, she insists that to brown egg tastes better. IN FIRST BITE OF KIPPERS

Housekeeper Mrs Alice Bruce first introduced the Queen and Princess Margaret (1953) to kippers The Queen has been partial to kippers since the war years when she and Princess Margaret were at Windsor Castle. One day the young princesses caught a whiff as they wandered along a dark corridor between the castle walls. Mrs Alice Bruce, who has been traced to the source of the private household quarters of housekeeper. Mrs Bruce gave the princesses their first taste of kippers and showed them how to cook them. They have remained a favor since ever. After the wedding, the Queen had a regular order for Manx kippers delivered to Buckingham Palace – and received at Balmoral when Prince Philip flew up with that week. On one morning the Queen's hostess, a diplomat's wife, offered champagne or sherry – but the Queen spotted a silver teapot and confided, 'We are almost always offered something alcoholic when we visit people in the morning, you know, but what I really tea and cup of tea: Prince Philip would like to have a gin and tonic or champagne lover.For at least three generations, the Queen's tea and silverware were jealously guarded by an elderly, bespectacled spinster known as Maggie Smith, whose unofficial title was Queen's Tea Maker – though, in fact, she did no such thing. Prince Philip, dared to go near. She was the official toast-maker for the royal caviar. The Royal Family does not often indulge in caviar but it's always a Christmas treat. Would you like to eat it as soon as it was ready.Maggie's precious things were counted in and out to ensure that nothing went missing. Only two cups and saucers were left overnight, those used for the drink that Prince Philip makes for the Queen before they settle down for the night.

Prince Philip (pictured with Princess Anne manning the barbeque at Balmoral in 1972) had a passion for barbeque cooking for picnics when the children were young PHILIP IN HIS VERY SIZZLING HEYDAY Prince Philip's great barbecue was cooking – usually for picnics, but sometimes for full -scale camping jaunts. In the Land Rover, we were able to take them to the moors above. They would camp in a little stone hut that Queen Victoria had built for picnics. Water for tea and washing was fetched by the children from a nearby burn and then boiled over a fire of heather and twigs. Or they might all trek on the hill ponies to Loch Muick, a favorite picnic spot. For large picnic parties, Prince Philip would produce sizzling chops, steaks and sausages for guests and staff alike. If there was a stream, the Queen would do most of the washing-up. But the Queen likes to serve dainty sandwiches on gold plates when she entertains her guests with film shows at Buckingham Palace. The Queen's drinks tray, too, is a couple of months ago. They are served with smoked salmon, roast veal with peas and carrots, apple with meringue and cheese and biscuits. 'Commented one business tycoon' I had thought it would be a toffee-nosed affair. 'The Queen made me feel absolutely at home. She took me to be the first time I was in the first place for development.'From an early age, Prince Charles was interested in cooking and regularly visited the kitchens to help by fetching and carrying and weighing ingredients. He would also stand over kettles and saucepans to warn when they were coming to the boil.

Prince Philip once insisted that a royal chef complete a course at the Ritz in Paris to improve his skills. Pictured: Staff prepare food and drink at Buckingham PalacePrincess Anne was less keen and only helped sporadically. While at school, however, she acquired a taste for fish and chips, served the traditional way – out of newspaper. The children's parents and their grandmother have a great time in the kitchen. ideas. One royal chef, Ronald Aubrey, knew that he would not forget to be there, there would be a visit to the kitchens and a discussion about what went wrong. It was Prince Philip who insisted that Mr Aubrey went to a course at the Ritz in Paris to improve his skills.Sometimes the prince experimented for him. His most ambitious dish was snipe, which he plucked, cleaned and prepared after shooting it at Sandringham. The meat and game larder in the cold stone basement. There's also a couple of stag carcasses hanging in season. THE RECORD RUN TO THE ROYAL TABLE

Buckingham Palace from Buckingham Palace to Buckingham Palace Set of the first steps to get up before the Queen. Footmen competes for a record run from kitchen to table. According to below-stairs lore, the fastest a footman can be a hotplate from kitchen to lift is 30 seconds, a further 50ft of red-carpeted corridor. In London, the staff at Buckingham Palace is invited to invite guests. George VI and Queen Elizabeth joined the princesses – and the queen entered into conversation with a young man, asking 'Where do you come from?', Expecting him to name to royal residence where he was in service. In a panic, the young man – who was a news-vendor from Victoria The one who's more-one-blurted out, 'Elephant and Castle, Ma'am.' The queen smiled and moved on. A New Year's Eve. As a midnight approach, the mother was blindfolded to a kissing game – and inadvertently planted a kiss on the blushing footman instead of a family member. The Queen Mother laughed louder than anyone – to the New Year. From Greens to Dinner by Buckingham Palace by Charles Oliver, published by John Blake, priced £ 12.99.


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