On Her Majesty’s Dinner Service

By Warren Rojas

Eating Royally

Though it has been a decade since he last served her, chef Darren McGrady still remembers some of Princess Diana’s favorite dishes (spring asparagus soup with dill).

In “Eating Royally,” McGrady provides a rare, behind-the-scenes look at Britain’s royal family via their dining habits—weaving together colorful anecdotes about Queen Elizabeth II, Prince Charles, Diana and her sons, William and Harry, with a multitude of recipes showcased at official gatherings.

Invited to join the Buckingham Palace staff shortly after Charles and Diana wed, McGrady quickly became attuned to the rigors of royal life, juggling the daily routine (breakfast at 9 a.m., lunch at 1:15 p.m., tea at 5 p.m., followed by a final meal at 8:15 p.m.) and personal preferences (“Prince Charles is a very health-conscious eater and enjoys whole grains, organic vegetables and simply prepared fish and meats”) of those in his charge.

The book features nearly 130 recipes, including delicacies like: Gaelic steaks, garlic and bacon cabbage, Stilton fritters with creamy walnut dressing, goat cheese-stuffed pheasant and Glenfiddich-spiked chocolate mousse.

Meanwhile, McGrady relates a time Diana received a box of mangoes from a Saudi prince after diplomatically saying she enjoyed said fruit. “Next time I need to mention how much I like diamonds,” she subsequently mused.

“Eating Royally: Recipes and Remembrances from a Palace Kitchen.” Darren McGrady.  Thomas Nelson, 240 pgs., $24.99

(December 2007)

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