As train lunches go, it takes some beating. Starting with a mound of caviar, the menu moves through trout, lamb, chicken and partridge, asparagus and cheese soufflé, before finishing with a few serious puddings. It certainly beats a Greggs sausage roll. But this was no ordinary lunch, rather a feast …
Read More »From William and Kate’s wedding menu to ten-course royal feasts: TOM PARKER BOWLES uses ten historical palace menus to explain how royal tastes have changed
