The world of the British Monarchy has always been shrouded in a captivating blend of tradition, public duty, and private quirks. While much is known about the ceremonial aspects of royal life, the more intimate details, such as their dining preferences, often spark particular fascination. Queen Elizabeth II, for instance, had well-documented habits and occasional indulgences, but with the ascension of King Charles III, a new set of distinct culinary rules and personal aversions has come into the spotlight.
Indeed, even within the opulent settings of palaces and state banquets, royalty are not immune to having very specific palates and stringent dietary guidelines. These aren’t merely whims but are often rooted in a combination of long-standing royal protocols, health considerations vital for busy schedules, and King Charles’s deeply held personal beliefs, particularly concerning environmental conservation and animal welfare. The sheer luxury of being able to eat practically anything doesn’t preclude a carefully curated menu, often defined as much by what is excluded as by what is included.
This article offers an exclusive, insider’s perspective on the foods King Charles III simply refuses to eat, a list that goes beyond mere dislikes to encompass outright bans and strict prohibitions. From high-end delicacies deemed “disgusting” to everyday ingredients, we delve into the surprising items you’ll never find on His Majesty’s plate, revealing the fascinating rationale and history behind each royal culinary refusal.
1. **The Outright Ban: Foie Gras, the “Disgusting” Delicacy**Perhaps the most emphatically banned item from King Charles’s royal menu is foie gras, a dish he has explicitly dubbed “disgusting.” This is no mere personal preference but a deep-seated conviction that led to a complete prohibition of the delicacy within the royal household. Foie gras, for the uninitiated, is a product made from the liver of ducks or geese that have been force-fed to enlarge their livers, a practice that has drawn significant criticism from animal rights organizations worldwide.
King Charles’s ban on foie gras dates back approximately 14 years, long before his ascension to the throne. This stance reflects his long-standing commitment to animal welfare and ethical sourcing, aligning with his broader environmental and humanitarian advocacies. The production methods associated with foie gras, which involve gavage or force-feeding, are considered by many, including the King, to be cruel and inhumane, making its presence on any royal menu an absolute impossibility under his reign.
Andrew Farquharson, who served as deputy master of the household at Clarence House in 2008, formally revealed the directive. He stated that chefs were specifically “ordered not to buy or serve the food.” At that time, as the Prince of Wales, Charles had a clear “policy that his chefs should not buy foie gras,” underscoring the seriousness of this prohibition. The issue even extended to external suppliers, with Farquharson noting that if the House of Cheese sold foie gras, it would be addressed when their warrant was reviewed, demonstrating the King’s rigorous adherence to his ethical food principles.
The impact of this ban extends beyond personal meals, influencing all official royal catering. Animal rights charities have long campaigned against the production and sale of foie gras, finding a powerful ally in the then-Prince, now King. This prohibition is a clear demonstration of how King Charles III’s personal ethics profoundly shape the royal dining landscape, ensuring that the monarchy’s culinary choices reflect a commitment to compassionate practices and responsible food sourcing.
This firm refusal highlights a monarch who is not afraid to take a stand on ethical issues, even when it involves challenging long-held traditions surrounding luxury food. The absence of foie gras from the royal table is more than a dietary restriction; it is a statement of principle, reinforcing King Charles III’s image as a leader deeply concerned with animal welfare and advocating for more humane practices in food production.
2. **The Social No-Go: Why Garlic is Off the Royal Menu**Moving from a controversial delicacy to a common kitchen staple, another item firmly on King Charles’s (and indeed, the broader royal family’s) no-go list is garlic. This might come as a surprise to many, given garlic’s widespread use in cuisines across the globe and its reputation for adding depth and flavor to countless dishes. However, for the royals, pragmatic considerations dictate its exclusion.
The reason for this seemingly odd prohibition was candidly confirmed by Queen Consort Camilla Parker Bowles herself when she appeared on “Masterchef Australia.” In a telling moment, she explicitly stated that “garlic is a no-no” within royal dining. When prompted by Judge Gary Mehigan about whether this was due to the royals’ constant interaction and conversation with people, Camilla unequivocally replied, “Yes, exactly. So you always have to lay off the garlic.”
The rationale is entirely practical and revolves around the demanding public schedule of senior royals. Engagements, receptions, and state dinners require continuous interaction with dignitaries, guests, and the public. Maintaining fresh breath and avoiding any potential culinary faux pas related to strong odors is paramount. The powerful, lingering scent of garlic, while delicious in a dish, is deemed incompatible with the constant social demands of royal life.
This rule applies not just to King Charles but generally across the royal household, reflecting a collective understanding of the need to present oneself impeccably in all public-facing roles. Former manager of the Welsh Culinary Team, Graham Tinsley MBE, further reinforced this, noting that when creating menus for the King, “Charles doesn’t like chocolate, he doesn’t like coffee, nor does he like garlic. So we do have to consider these things when we’re creating a menu for him.” This highlights that garlic is both a family protocol and a personal aversion for the King.
For royal chefs, this means exercising considerable creativity to imbue dishes with flavor without relying on garlic. It necessitates a mastery of herbs, spices (non-spicy ones, in Charles’s case), and other aromatic ingredients to achieve rich and satisfying results. The exclusion of garlic is a subtle yet significant detail that underscores the unique demands and stringent etiquette governing every aspect of royal life, even down to the composition of their meals.
3. **The Health Precaution: Avoiding Shellfish for Royal Duties**Beyond personal preferences and ethical stands, certain food groups are largely off-limits for the royal family due to practical health concerns, particularly shellfish. This is a crucial guideline, especially for working royals like King Charles, whose demanding schedules cannot afford any disruptions caused by foodborne illness.
Former royal butler and etiquette expert Grant Harrold shed light on this protocol, explaining, “When dining, the royal family has to be careful with shellfish due to shellfish poisoning, due to their work schedules.” The risk of consuming contaminated shellfish, which can lead to severe gastrointestinal issues, is simply too high when one’s calendar is packed with important engagements, both domestic and international. A royal cannot easily cancel or postpone official duties because of a bad oyster.
This broad category of food includes a wide array of popular items that many people enjoy regularly, such as shrimp, lobster, crab, oysters, squid, snails, and scallops. For the royal family, however, the potential health implications outweigh the gastronomic pleasure. Harrold further clarified, “Therefore, you will not normally find this on the royal menu,” indicating that this is a strict, albeit unwritten, rule observed consistently within royal catering.
The emphasis on avoiding illness for logistical reasons highlights the unique pressures faced by the monarchy. Every aspect of their lives is managed with an eye towards continuity and the seamless execution of their duties. A bout of shellfish poisoning could incapacitate a senior royal for days, causing significant disruption to their official commitments and potentially even international relations if it occurred during a state visit.
While King Charles was once seen eating oysters at the Whitstable Oyster Festival, this was likely a carefully managed public engagement rather than a regular dietary choice within the palace. Such instances, if they occur, are an exception, not the rule, and would be undertaken with extreme caution and oversight. The overarching principle remains: minimizing any health risk that could impact their ability to serve. This prudent approach to shellfish is a testament to the meticulous planning that goes into every detail of royal life, ensuring the stability and functionality of the monarchy.
4. **The Personal Dislike: King Charles’s Aversion to Spicy Foods**While many might associate a regal palate with a taste for exotic and bold flavors, King Charles III harbors a distinct personal aversion to anything that is “a bit too spicy.” This particular preference was openly confessed by the monarch himself during a recent engagement, offering a fascinating glimpse into his culinary boundaries.
The revelation came during a reception at Buckingham Palace, where King Charles and Queen Consort Camilla hosted more than 300 guests to celebrate the contributions of East and South-East Asian communities to Britain. Among the attendees were YouTubers Joshua Carrot and Oliver Kendal, hosts of the popular “Korean Englishman” channel, which focuses on South Korean culture and food. During their conversation with the King, the topic of Korean cuisine arose.
Joshua Carrot recounted the exchange, telling PA that he and Oliver were “amazed” the King had heard of them. In return, they asked if he had ever eaten Korean food. The monarch’s response was quite telling: “He said he was a big fan of the food. He liked everything unless it was a bit too spicy.” This direct quote from the King himself firmly establishes his intolerance for heat in his meals.
This personal preference means that royal chefs must meticulously manage the spice levels in any dish prepared for the King. While he might enjoy the complex flavors of diverse cuisines, any recipe that includes a significant kick of chili or other potent spices would be off his menu. This constraint requires careful consideration when planning meals, especially for state banquets or events hosting international guests, where a broad range of palates must be accommodated.
Despite former royal chef Darren McGrady describing King Charles as a “foodie,” suggesting a broad appreciation for food, this aversion to spice indicates that his adventurousness has its limits. His enjoyment of food, therefore, leans towards rich, organic, and naturally flavorful dishes, as evidenced by his love for wild mushroom risotto with organic lamb, rather than those that rely on intense heat to excite the palate. This particular dislike shapes a significant aspect of his dietary profile, ensuring that his meals remain palatable to his specific and sensitive tastebuds.
5. **The Unsweetened Truth: Charles’s Refusal of Chocolate and Coffee**Further rounding out King Charles III’s list of culinary refusals are two widely consumed items that are staples for many: chocolate and coffee. These are not merely foods he avoids, but explicit dislikes that are carefully considered when designing menus within the royal household. This revelation provides another layer of insight into the monarch’s particular palate, demonstrating that even universal comforts like a morning coffee or a sweet treat are not to his taste.
Graham Tinsley MBE, former manager of the Welsh Culinary Team, explicitly confirmed these aversions. When discussing the King’s “culinary quirks,” Tinsley stated, “Charles doesn’t like chocolate, he doesn’t like coffee, nor does he like garlic.” While garlic is a royal protocol, the dislikes for chocolate and coffee are distinctly personal. These are strong enough preferences that chefs must actively factor them into all meal planning, from breakfast beverages to dessert courses.
For a monarch with a busy schedule and numerous engagements, the absence of coffee from his daily routine is particularly noteworthy, as many rely on it for an energy boost. Instead, the King is known to be a big fan of tea, which he likes made in a very specific way, highlighting that while he rejects coffee, he embraces another classic hot beverage. His preference for tea, perhaps reflecting a more traditional British palate, underscores his adherence to certain well-loved customs while eschewing others.
The refusal of chocolate also has significant implications for desserts and confections served at royal events. Chefs must create dessert menus that delight guests without incorporating one of the world’s most popular sweet ingredients for the King. This requires innovative approaches to ensure variety and appeal, focusing on fruit-based desserts, puddings, or other sweet treats that steer clear of any cocoa content.
These particular dislikes for chocolate and coffee, when combined with his aversion to spice, paint a picture of a palate that appreciates natural, unadulterated flavors, often leaning towards the savory and the simple. It reveals a monarch whose dining experiences are meticulously tailored to his precise likes and, more notably, his very firm dislikes, ensuring that every meal served aligns perfectly with his established, and quite unique, culinary boundaries.
6. **Strict Sourcing: The Royal Foraging of Mushrooms**Beyond outright bans and personal dislikes, King Charles III’s culinary world is also shaped by incredibly stringent demands regarding the sourcing of certain ingredients. One such example revolves around his profound appreciation for mushrooms, particularly wild varieties. However, this enjoyment comes with a very specific, almost exclusive, condition: the mushrooms must be personally foraged from his own royal estates.
This isn’t merely a preference; it’s a strict protocol that reflects the King’s long-standing commitment to organic farming and environmental stewardship. Chef Darren McGrady, who once served the royal household, vividly recalled how the then-Prince Charles would personally lead his chefs to Balmoral to identify and collect the finest mushrooms. McGrady described bringing these prized porcini mushrooms back to Buckingham Palace, highlighting their exceptional quality.
The requirement for estate-sourced mushrooms underscores a core principle in King Charles’s approach to food: a direct connection to nature and a guarantee of provenance. Russell Myers further reinforced this, noting that while the King’s ideal meal includes wild mushroom risotto with organic lamb, “the mushrooms obviously must be foraged from his own estate.” This detail is paramount, indicating that no commercially supplied, or even externally foraged, mushrooms would meet His Majesty’s exacting standards.
Such a directive means that royal chefs cannot simply purchase mushrooms from a regular supplier. Instead, an elaborate system must be in place to ensure that these specific, foraged ingredients are available for the King’s meals. It transforms a simple ingredient into a symbol of royal tradition, environmental conscientiousness, and an unwavering commitment to quality and ethical sourcing, right from the grounds of his own residences.
7. **The Lunch Abstinence: A Decades-Long Royal Habit**Perhaps one of the most astonishing revelations about King Charles III’s eating habits is his decades-long practice of entirely skipping lunch. For many, the midday meal is a non-negotiable part of the daily routine, a vital break to refuel. Yet, for the monarch, it was considered a luxury that simply did not fit into his relentless schedule, a testament to his tireless dedication to royal duties.
Grant Harrold, who served as King Charles’s butler for seven years, confirmed this unique habit. He noted that while the day would typically begin with breakfast in the dining room, the King “would hardly ever stop for lunch” as engagements would continue uninterrupted throughout the day. This long-standing refusal was even publicly documented in 2018 when Buckingham Palace released 70 facts about the then-Prince Charles, explicitly stating his practice of not eating lunch.
The rationale behind this abstinence was purely pragmatic: a packed calendar of public engagements, meetings, and official duties that ran from morning until evening. For King Charles, pausing for a formal lunch was an inefficient use of time that could otherwise be dedicated to his responsibilities. This meant his initial healthy breakfast of dried fruit, salad, seeds, tea, and eggs had to sustain him until dinner, often supplemented by afternoon tea, which the royals are “huge advocates for.”
This habit, however, did not always sit well with his dedicated staff. A royal courtier observed in The Daily Mail that when accompanying the King on day visits or foreign tours, they too would have to miss their lunch. “He doesn’t seem to notice all the rumbling stomachs around him. You just learn that you have to have a big breakfast on those days,” the courtier recounted, highlighting the considerable personal sacrifice his staff made to keep pace with the King’s demanding routine.
It was only in February 2024, following his cancer diagnosis, that King Charles III grudgingly agreed to introduce a form of lunch into his daily life. Encouraged by his aides and Queen Camilla to maintain his strength during treatment, his new midday meal consists of merely half an avocado. This small, nutrient-dense addition marks a significant, albeit minimal, shift in a decades-old dietary pattern, driven by essential health considerations.
8. **The Starch Stand-Off: Limiting Pasta, Potatoes, and Rice**Beyond the specific foods King Charles III refuses to eat for ethical or social reasons, there are broader dietary guidelines observed within the royal household that pertain to entire food groups. Among these is a general avoidance of starches, including common staples such as pasta, potatoes, and rice. This guideline reflects a collective approach to maintaining a balanced and, presumably, lower-carb diet for working royals.
Former royal chef Darren McGrady explicitly stated that the royal family generally tries to steer clear of these starch-heavy foods. While Queen Elizabeth II was known to occasionally allow for exceptions on special occasions, the underlying principle remained. For a family whose lives are governed by strict schedules and public appearances, managing energy levels and avoiding the often-heavy feeling associated with large portions of starches is a practical consideration.
This general aversion is not necessarily a personal dislike of King Charles himself for each specific starch but rather a part of the broader, health-conscious dietary framework within the monarchy. It ensures that meals are composed primarily of lean proteins and vegetables, providing sustained energy without the potential for sluggishness that can come from a high-carbohydrate intake. This careful management of food groups contributes to the overall fitness and readiness required for their rigorous public roles.
Therefore, anyone preparing meals for King Charles or other senior royals must be mindful of this preference, creatively designing menus that are satisfying and flavorful without heavily relying on these common starchy components. It’s another subtle yet significant detail that underscores the meticulous planning and adherence to specific dietary philosophies that define royal catering, aiming for optimal health and performance.
9. **The Warmth Mandate: Biscuits Served at Precision Temperature**Even items that King Charles III genuinely enjoys are subject to incredibly precise requirements, demonstrating his meticulous attention to detail. A prime example is his preferred snack of Oaten biscuits from Waitrose, which he enjoys with cheese at the end of many meals. However, these biscuits are not simply served; they must meet a very particular temperature mandate, failing which, they are refused entirely.
According to an unnamed source cited by My London, the King is “particular about everything,” and this extends to his biscuits. The source revealed that King Charles “insists that they be a certain temperature” and, if they are not warmed to his liking, “he prefers not to eat them at all.” This level of specificity transforms a seemingly simple snack into a logistical exercise for the royal kitchen staff.
To meet this unique demand, the staff at the palace maintains a dedicated “warming pan” specifically to ensure the biscuits are brought to and kept at the King’s desired temperature. This detail highlights not only King Charles’s unwavering preferences but also the extraordinary lengths to which the royal household goes to accommodate his every culinary inclination, no matter how minute.
This “warmth mandate” for biscuits is a fascinating insight into the daily operational precision required in a royal residence. It illustrates how even seemingly minor aspects of a monarch’s life are meticulously managed, reflecting a standard of service and attention that is unparalleled. It’s a testament to a life where comfort and preference are paramount, meticulously curated down to the very temperature of a biscuit.
10. **The Perfect Brew: King Charles’s Precise Tea Preparation**While coffee is firmly off King Charles III’s menu, he is a devoted enthusiast of tea, a quintessential British beverage. However, his enjoyment of tea is far from casual; it is accompanied by very specific and precise demands regarding its preparation. This particularity, though not fully detailed in terms of exact methods, is acknowledged as a significant aspect of his daily routine, reinforcing the highly customized nature of his culinary experiences.
His preference for tea, particularly when contrasted with his refusal of coffee, speaks to a deeply traditional British palate. It’s not just about the beverage itself, but the ritual surrounding it, which for the King, must be executed to perfection. The context states that he likes his tea “made in a very specific way,” hinting at a demanding, carefully controlled process that ensures consistency and adherence to his exact taste.
Though the specific steps of his tea-making ritual are kept private, the fact that such a basic item is subject to unique requirements speaks volumes. It suggests meticulous attention to water temperature, brewing time, the choice of tea leaves, and perhaps even the sequence of adding milk and sugar – or indeed, not adding them at all. This level of detail ensures that his preferred hot beverage consistently meets his high standards.
This fastidiousness over his tea aligns with other aspects of his dining habits, where even small details are paramount. It signifies that for King Charles, every element of his meal, from the sourcing of wild mushrooms to the temperature of his biscuits and the preparation of his tea, contributes to an overall experience that is rigorously curated and deeply personal. It’s a reminder that royal life, even in its most mundane moments, is anything but ordinary, orchestrated with unwavering precision.
Our journey through King Charles III’s distinct dietary landscape reveals a fascinating portrait of a monarch whose food choices are far from arbitrary. From principled bans rooted in animal welfare to pragmatic social considerations, and from deeply personal aversions to meticulous demands for sourcing and preparation, every item on or off his plate tells a story. These aren’t just mere whims; they are reflections of deeply held ethics, the exacting demands of royal duty, and a palate finely tuned to tradition and quality. Understanding these culinary quirks offers an insider’s view into the unique world of the British monarchy, where every detail, down to a perfectly warmed biscuit or a precisely brewed cup of tea, is meticulously managed to support the life and work of the King.
