Secrets Of The Queen's Kitchen | Real Royalty

The script introduces Graham Newbould, a former royal chef, who shares insights into cooking for the royal family. Emphasis is placed on simplicity, elegance, and avoiding overly spicy or cold foods. Portion sizes are carefully managed to prevent waste and maintain a high standard of dining. The importance of practice and precision to avoid mistakes is highlighted, especially since the royals have specific preferences. The setting of Windsor Castle as a favorite royal entertaining spot is mentioned, along with the grand scale of events such as the Queen's Royal Jubilee Garter lunch. The script also delves into the meticulous planning and execution involved in creating thousands of canapés for such events, the attention to detail in table settings, and the Queen's personal involvement in ensuring everything is perfect.

This paragraph delves into the organization of royal catering at Buckingham Palace, known as 'BP' to the staff. The F branch is responsible for all food-related activities, from sourcing to cooking and administration. State visits, such as one from the French president, involve a banquet with 50 butlers and gold platters, highlighting the opulence of royal dining. The Queen's personal dining habits are also explored, including her preference for eating alone in her dining room and her fondness for simple meals like fish and chips. The script also touches on the continuity of royal eating habits over the past century and the preparation of traditional dishes like the one involving cabbage, lamb, and rice. Memories from Her Majesty's yacht, Britannia, are shared, including the strict rules and the grandeur of hosting dinners for world leaders.

The narrative shifts to the Royal Yacht Britannia, where the author recounts his experiences cooking for the royal family during their voyages. The yacht's galley is described as a place where traditional royal dishes are prepared, maintaining a sense of familiarity even while at sea. The author highlights the challenges of cooking in different conditions, such as rough seas or extreme heat in the tropics, and the importance of adhering to the royal family's dietary preferences. The paragraph also details the preparation of a dish, rack of lamb with red wine and rosemary sauce, and the meticulous presentation standards required for royal meals.

This section discusses the royal family's dining etiquette and their experiences with foreign cuisines during state visits and tours. The Queen's preference for avoiding certain foods like pasta with tomato sauce, garlic, and seafood while abroad is mentioned, along with her distrust of local water supplies. The script recounts specific incidents, such as the Queen being offered a suckling pig in Tonga and a rat in Belize, and her polite refusals. The importance of presentation, especially for vegetables like beans, is emphasized, as is the Queen's dislike for strong flavors like garlic before important meetings.

The focus turns to the creation of royal desserts, specifically homemade ice cream, which is considered a superior alternative to store-bought options. The process of making ice cream from scratch using egg yolks, thick cream, sugar, and plum puree is detailed. The script also describes the use of a Royal ice-cream machine to freeze and whip the mixture simultaneously. The importance of presentation is again highlighted, with the ice cream being served in a way that meets the high expectations of royal guests.

The script explores the royal family's summer retreat at Balmoral in Scotland, where the focus is on self-sufficiency and traditional Scottish cuisine. The preparation of a salmon caught by Prince Charles is described, including the removal of bones and skin, and poaching the fish with a sauce hollandaise. The paragraph also touches on the history of salmon consumption among the royals and the practice of having a piper play at mealtimes. The importance of local suppliers and the village of Ballater's connection to the castle through its bakery and butcher shop is highlighted.

This section delves into Prince Charles' commitment to organic farming, as demonstrated by his Highgrove estate. The estate's farm, established in 1985, is a testament to the Prince's advocacy for organic produce, which he believes to be healthier and tastier. The script discusses the farm's rare breed pigs and the quality of their bacon, as well as Prince Charles' enjoyment of sharing the story behind the food served at his table. The influence of the estate's organic produce on the royal family's diet and the Prince's role in promoting organic farming are emphasized.

The narrative shifts to the modern dining habits of the royal family, acknowledging the influence of Diana, Princess of Wales, who introduced her sons to fast food. The script contrasts this with the traditional elegance of royal meals, such as cucumber sandwiches without seeds and the specific way they are prepared and served. The paragraph also discusses the royal wedding of Prince Charles and Diana, highlighting Graham Newbould's role as a personal chef and the intricate process of preparing the wedding breakfast, which included dishes like quenelles of brill with lobster sauce and a main course named in Diana's honor.

This final paragraph focuses on the impact of Diana, Princess of Wales, on the royal family's culinary preferences, including her fondness for baked jacket potatoes and other modern dishes. The script describes the preparation of a dish involving Greenland prawns, cheese sauce, and poached eggs, which was favored by Diana but not as much by Prince Charles. The paragraph concludes with Graham Newbould's reflections on his six years of service to the royal family, including his time with the Queen and the Prince and Princess of Wales, and his pride in being part of such significant events and traditions.