Royal chefs brief beans on Queen Elizabeth’s eating habits
While most has altered during her tenure, a Queen’s diet has remained roughly consistent. PHOTO: REUTERS
Queen Elizabeth is a UK’s longest reigning monarch. While most has altered during her tenure, her diet has remained roughly consistent.
Former stately cook Darren McGrady, 52, says a menu during Buckingham Palace “hasn’t altered most during all” in a 63 years given she took a throne.
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He says that a Queen is not a foodie. “When she dines on her own,” he added, “she’s really disciplined. No starch is a rule.”
Head cook of a stately domicile told The Telegraph that twice a week a menu idea is supposing to a Queen that she can approve by ticking off or channel out.
Her day starts off with tea (Earl Grey with no divert and sugar) and biscuits.
Breakast customarily includes cereal and fruit — her favourite being Special K. Cereals with a stately aver embody Kellogg’s, Quaker Oats and Weetabix. Occasionally, instead of cereal a Queen opts for toast and marmalade. Partial to brownish-red eggs, she also enjoys scrambled eggs with salmon and truffle.
Before lunch, she has a solitaire and Dubonnet (a honeyed wine-based aperatif) with a cut of lemon and ice.
With her ‘no starch’ order when she’s eating alone, lunch customarily consists of fish with vegetables or grilled chicked with salad.
In pristine British fashion, afternoon tea is a must, that is served with sandwiches, biscuits, scones and cakes
For dinner, a Queen prefers a loose dish of lamb, fry beef, mutton or salmon.
A fan of plantation produce, dessert includes strawberries, from farms in Balmoral, or sweet, white peaches from a greenhouses during Windsor Castle.
Royal chefs contend a Queen is a large fan of chocolate — Cadbury and Nestle can be found in a stately household, along with oppulance chocolate brands like Charbonnel et Walker, Bendicks, and Prestat.
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Before streamer off to bed, a Queen has her nightly potion of champagne. Fine wines can be found in a castle, though a Queen is pronounced to cite champagne.
This essay creatively seemed in The Independent
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