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A HEREFORD chef has told of the time that he cooked for the Queen during her Diamond Jubilee tour of the UK.
Scott Partridge, 46, from Bulmer Avenue, has been cooking in hotels and restaurants for 30 years.
He started his career in local hotels, working at the Merton hotel and the Green Dragon in Hereford, as well as the Chase Hotel in Ross-on-Wye.
Mr Partridge has other strings to his bow including rally driving and he competed in the Wales Rally GB in 2013.
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After spells at hotels in Gloucestershire and Worcestershire, he moved into the world of super yachts.
Between July 2012 and April 2017, he was head chef on MY Leander.
At the time the 1,930 ton Leander was among the worlds largest and most luxurious yachts ever built.
Following the decommissioning of the Royal Yacht Britannia in 1997, MY Leander has been used by members of the British royal family.
In 2012, NCP car park tycoon Sir Donald Gosling lent her majesty his £50 million super-yacht to mark her Diamond Jubilee and 60 years on the throne.
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Mr Partridge was employed on board as head chef to oversee the catering.
He said that the Queen and Prince Philip were on board for almost two weeks, and the ship visited Ellesmere Port, Cowes, Portsmouth, Southampton, and Hull amongst other coastal destinations, often shadowed by HMS Montrose and HMS York.
Mr Partridge said: “It was an absolute honour to have served Queen Elizabeth II and the other royals.
“She said she really enjoyed the dishes we put together for her.”
Mr Partridge said that the Queen especially enjoyed his roasted Cornish turbot on boulangère potato, creamed savoy cabbage, glazed chestnuts, girolle mushrooms and rich shiraz red wine beurre blanc sauce.
He will be recreating this dish and four other courses at a special event on the Herefordshire border next month.
At “A Royal evening with Scott Partridge” he will be cooking his award winning food at the Farmer’s Boy Inn near Longhope on October 18 and 19.
