Overview
- Darren McGrady, who cooked for the royals for 15 years, outlined their habits in a new interview with Heart Bingo Online.
- He said the meals stayed traditional, with the key difference being meticulous execution so dishes were cooked to perfection.
- Both mashed potatoes and roast potatoes typically appeared on the plate.
- Yorkshire puddings were made exceptionally large and served only with beef, not with other meats.
- Vegetables and condiments were sourced from royal estates, with applesauce made from Highgrove apples and roast beef paired with a whipped horseradish cream at roughly a 2:1 ratio.