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The Royal Family have had some surprising red lines when it comes to ingredients, as one former royal chef has revealed – and it’s a controversial one
Despite dining on golden platters with pristine silverware, there were astonishingly strict no-go ingredients for meals at Buckingham Palace, particularly during the reign of the late Queen Elizabeth II.
The former Royal chef Darren McGrady, who served as a cook for Her Majesty and the Royal Family for over ten years, revealed that certain pungent flavours were firmly off limits in the Royal kitchens due to the Queen’s personal distaste.
“The Queen didn’t like garlic or strong onions, viewing them as antisocial,” disclosed McGrady during an interview with Heart Bingo. “So we didn’t use garlic in her meals.”
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While not prescribed by law, the guideline was followed as closely as any rule – meaning culinary favourites such as garlic bread or zestful curries were absent from the monarch’s plates.
Contrasting palate choices were apparent within the Royal household, though. “Prince Philip, however, loved garlic and would have it at his dinner parties,” the chef shared, suggesting different tastes between the regal couple, reports the Mirror.
Despite presiding over vast territories, the Queen’s preferences were known to be remarkably simple. “She was very frugal, likely due to her wartime upbringing,” McGrady explained.
Extravagant delicacies such as lobster, foie gras, and caviar were typically saved for the grandest occasions. On ordinary days, the Queen enjoyed homely staples.
“We cooked meals like cottage pie.”
said McGrady, highlighting the Queen’s penchant for traditional British fare.
Breakfast for the Queen was a surprisingly modest affair, as the former Royal chef revealed. “The Queen’s breakfast was at 9am, served in her room. She’d help herself to cereal from a Tupperware container – especially Special K – even though there were 20 chefs available to cook anything,” he reminisced.
Her Majesty’s fondness for chocolate was well known within the palace walls.
“She loved dark chocolate, especially anything over 60 percent cocoa. Any dessert with chocolate on the menu was sure to be chosen,” he recounted with a smile.
When it came to celebrating her own special occasions, the birthday cake of choice was steeped in history – a decadent chocolate ganache recipe straight from Queen Victoria’s very own chef. Prince William notably shares this penchant for chocolate.
“When I worked for the Queen, William loved dark chocolate and asked for chocolate ice cream.”
Contrary to popular belief, the Queen did not eschew garlic nor seafood; she happily indulged in both during her travels.
“The idea that the Queen didn’t eat seafood while traveling isn’t true – we regularly cooked scallops and shrimp for her,” the chef clarified.
Each Royal had their individual preferences, with Prince Charles, now King Charles, described as particularly culinarily curious. “Prince Charles, now King Charles, was the most adventurous. He brought organic food into the royal kitchens long before it became mainstream,” the chef remembered with admiration.
His Royal Highness also favoured Mediterranean flavours and took pleasure in personally sourcing wild mushrooms for the kitchen at Sandringham.
Despite these varied tastes, when it came to official banquets, bespoke dishes were strictly off the menu.
The chef reminisced about his 11 years serving the Queen, revealing: “During my 11 years with the Queen, we didn’t have a single vegetarian, gluten-free, or lactose-intolerant guest,” and added, “If you dined with the Queen, you ate what the Queen ate. If you didn’t like it, you’d stop for a McDonald’s on the way home.”
He also shared a charming anecdote involving Princess Diana and her sons, stating that she once cancelled lunch plans for young William and Harry, explaining: “I’m taking them out.”
When he inquired where to, Diana responded: “McDonald’s.”
The chef’s offer to cook burgers was met with Diana’s witty retort: “I know that Darren, but they want the toys in the Happy Meal.”
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