Overview
- Darren McGrady, who cooked for the royals for 15 years, described the household’s roast routine in a new interview with Heart Bingo Online now being widely republished.
- He emphasized classic dishes prepared with precision, presenting a straightforward meal instead of embellished or luxury twists.
- Both mashed and roast potatoes were served, with the mash made silky and lump-free using carefully balanced butter and cream.
- Very large Yorkshire puddings were a staple with beef only, and they were not served alongside other meats.
- Vegetables were sourced seasonally from royal estates, with apples from Highgrove used for applesauce, and roast beef was paired with a lighter horseradish cream mixed at roughly a 2:1 horseradish-to-whipped-cream ratio.