When one imagines the dining habits of the British royal family, images of opulent banquets, rare delicacies, and an endless array of gourmet options might spring to mind. Yet, as former palace chefs and royal insiders reveal, the reality behind palace doors was often dictated by a stringent set of protocols and personal preferences, particularly during Queen Elizabeth II’s extensive reign. These rules weren’t just about taste; they often intertwined with health, safety, tradition, and the monarch’s formidable sense of duty.
Far from a free-for-all of the world’s finest foods, there existed a surprising list of items that were either strictly off-limits or consumed under very specific conditions. These culinary restrictions, some stemming from centuries-old traditions and others from practical concerns for public engagements, paint a fascinating picture of royal life. It’s a world where even a simple sandwich or a common vegetable could be deemed unsuitable for the monarch’s plate.
We’re peeling back the curtain to uncover the fascinating, often surprising, truths about what Her Majesty Queen Elizabeth II would never put on her plate. From items banned for health reasons to those steeped in peculiar historical significance, and even some reflecting a surprising personal frugality, these are the foods that simply didn’t make the cut in the royal household.
1. **Rare or Raw Meats**There’s a certain culinary elegance associated with a perfectly cooked rare filet mignon or delicate beef carpaccio. However, for Queen Elizabeth II and, by extension, the British royal family, such dishes were strictly off the menu. Former palace chef Darren McGrady explicitly stated that the Queen always requested her beef to be well-done, sharing with The Sun, “We also couldn’t serve meat that was rare, as she liked her meat more well done.” This wasn’t merely a personal preference but a calculated safety measure, echoing broader concerns within the royal household.
This firm rule likely stemmed from a desire to safeguard the royals’ health, especially given their demanding public schedules. Royal butler Grant Harold hinted at this, explaining in an interview with Woman and Home that dishes prone to food poisoning were routinely avoided. The U.S. Food and Drug Administration’s warnings about bacterial infections like E. coli from raw or undercooked meat underscore the wisdom behind such a cautious approach. It would indeed be far from regal for a senior royal to suffer dramatic tummy troubles while on official duties.
The monarch’s preference for thoroughly cooked meat transcended personal taste, becoming a palace policy. This protocol ensured that all meats reached safe internal temperatures, prioritizing the Queen’s wellbeing above modern culinary trends that might favor rarer preparations. It’s a stark reminder that for the royal family, even dining was an exercise in meticulous planning and risk aversion.
2. **Square Sandwiches (with Points)**Sandwiches are a beloved British staple, and Queen Elizabeth II herself had a known fondness for “jam pennies” – small, circular butter and jam sandwiches. Yet, the shape of a sandwich held significant, even treasonous, connotations within the palace walls. Square sandwiches, or any food item with a point, were unequivocally banned from royal life, a rule rooted in ancient history and protocol.
Former royal chef Graham Newbould divulged this intriguing fact in the documentary “Secrets of the Royal Kitchen,” explaining that the royals considered square sandwiches a symbol of treason. This tradition, he noted, “goes back a long time. In the olden days, if you served anything to the monarch that had a point on it, it meant that you were trying to overthrow the throne.” Consequently, palace chefs were rigorously trained to trim teatime snacks into the proper, safe shapes.
Owen Hodgson, another ex-palace staffer, recalled being admonished for not paying enough attention to his sandwich preparation, emphasizing the extreme detail required. He described making the “perfect tuna sandwich” which involved cutting the loaf lengthways, buttering, folding, removing crusts, and cutting eight identical triangles. This anecdote perfectly illustrates that in the royal kitchen, every detail, down to the shape of a sandwich, was steeped in tradition and adherence to protocol.
3. **Fresh Truffles (Ordered by Staff for General Consumption)**While Queen Elizabeth II was not entirely averse to the exquisite taste of fresh truffles, she maintained a surprisingly frugal stance on their regular procurement for the royal kitchen. Indeed, she effectively banned her staff from ordering more for general consumption, limiting the entire royal family’s access to this delicacy – at least when dining with her. This restriction had less to do with taste and everything to do with finances and her personal sense of economy.
Darren McGrady, the former palace chef, elaborated on this unusual rule in a conversation with The Telegraph. He recounted, “The Queen loved scrambled eggs with smoked salmon and a grating of truffle. But she was too frugal to ever order fresh truffles.” Her indulgence in truffles was largely reserved for the holiday season, specifically Christmas, when they were often received as gifts. This demonstrates a monarch who, despite immense wealth, held a practical and disciplined approach to luxury items.
Despite this ban on year-round truffle indulgences, the Queen did permit her family to enjoy other types of mushrooms throughout the year. The Telegraph reported that the royal family frequently consumed steaks cooked in a mushroom whiskey cream sauce. Owen Hodgson also mentioned preparing mushrooms for the family, adding, “When we cooked the queen’s mushrooms we always added a smidgen of marmite.” This highlights a nuanced approach, where specific expensive items were restricted while more accessible alternatives were enjoyed.
4. **Garlic & Raw Onions**For individuals whose lives are dedicated to public engagements, diplomacy, and constant interaction, maintaining impeccable breath is not merely a courtesy but a professional necessity. This imperative led Queen Elizabeth II to institute a strict ban on garlic for royals at almost all events, with state banquets being a rare exception. This tradition has been notably embraced and continued by the new generation of royals.
Former royal chef Darren McGrady confirmed this rule, stating, “We can never serve anything with garlic or too much onions.” He clarified, “There weren’t banned foods, but [Queen Elizabeth] didn’t like garlic or strong onions, viewing them as antisocial. So we didn’t use garlic in her meals.” This concern about pungent breath extended to raw onions as well, which were also banished from royal menus. Cooked onions occasionally appeared, but their raw counterparts were a definite no-go.
King Charles III is known to respect his late mother’s rule, never having developed a taste for garlic himself. His wife, Queen Camilla, publicly confirmed this stance on an episode of “MasterChef Australia,” declaring garlic a “no-no” due to the conversational nature of royal receptions. This consistent avoidance ensures that royals can confidently engage in close conversations without the worry of an overpowering aroma, maintaining the dignity and propriety expected of their roles.
5. **Seafood (Especially on Public Duties)**While the idea of a lavish seafood feast might seem fitting for royalty, Queen Elizabeth II harbored significant reservations about the consumption of certain seafood, primarily due to concerns about food poisoning. The risks of alimentary intoxication, particularly during public duties or overseas tours, were simply too high for a family whose lives are so intensely scrutinized and publicized. A canceled royal event due to illness would be a major embarrassment.
Former royal butler Grant Harold emphasized this practical approach in an interview with Woman and Home: “It is a very sensible move to abandon having seafood when out and about on public duties.” He underscored the elevated stakes during international travel, where royals are often expected to sample local cuisine. A public adverse reaction to a regional delicacy would be far more embarrassing than politely declining a dish.
Despite this general cautionary stance, some nuance exists. Darren McGrady, another former royal chef, refuted claims that the Queen never ate seafood, stating they “regularly cooked scallops and shrimp for her.” However, this seems to refer more to private dining. The broader protocol, as highlighted by Harrold, was to avoid shellfish and other high-risk seafood during official engagements, ensuring royal schedules remained uninterrupted and public appearances flawless. King Charles III was even pictured eating oysters in 2013, suggesting that individual preferences or specific circumstances might allow for exceptions, but the general rule for public duties remained strong.
6. **Genetically-Modified or Out-of-Season Fruits**Queen Elizabeth II was a genuine admirer of nature’s bounty, particularly strawberries, which she loved fresh from her estates. Darren McGrady recalled her using “the gorgeous Scottish strawberries from the gardens” at Balmoral Castle to make homemade jams and jellies. However, her appreciation for fruit was strictly contingent on it being in season and naturally grown, leading to a firm ban on genetically-modified or out-of-season varieties.
In an interview with Recipes-Plus (via Delish), McGrady revealed the Queen’s unwavering stance: “You can send strawberries every day to the Queen during summer at Balmoral and she’ll never say a word. Try including strawberries on the menu in January and she’ll scrub out the line and say ‘don’t dare send me genetically modified strawberries’.” This clearly indicates a monarch who valued natural cycles and wholesome produce, shunning anything perceived as unnaturally hastened or altered.
This rule wasn’t just about avoiding a specific type of fruit; it reflected a broader philosophy of eating with the seasons and a preference for authenticity. The Queen’s commitment to locally sourced, seasonal ingredients underscored a traditional approach to food that rejected modern manipulations aimed at extending growing seasons. It was a silent nod to environmental consciousness and a preference for the way nature intended things to be.
7. **Tap Water Abroad**When traveling, members of the British royal family adhere to strict safety protocols, and this extends significantly to what they drink. Beyond alcoholic beverages, tap water is largely considered off-limits, especially when traveling abroad. This isn’t about avoiding spiked drinks but rather a crucial measure to prevent food poisoning and waterborne illnesses, which could easily derail a busy schedule of international engagements.
As reported by The Sun, royals meticulously avoid anything that could send them “running to the ‘loo’ in the middle of a day of busy engagements.” The Centers for Disease Control and Prevention’s warnings about travelers’ elevated risk of contracting waterborne illnesses internationally underscore the wisdom of this royal protocol. They recommend avoiding tap water, even for brushing teeth, and suggest steering clear of freshly-squeezed juices, ice, and fountain drinks.
Instead, the royal family is understood to opt for beverages that can be opened from a bottle or a can. Hot drinks like tea or coffee are also considered safe choices. This stringent adherence to bottled or sealed drinks demonstrates a proactive approach to health and safety, ensuring that the royal family can fulfill their demanding duties abroad without the unwelcome interruption of an avoidable illness. It’s a pragmatic rule, prioritizing the smooth execution of their public role over any perceived inconvenience.
8. **Foie Gras**Beyond personal preferences, some royal dietary rules are deeply rooted in ethical considerations. King Charles III, a vocal environmentalist and advocate against animal cruelty, championed a significant ban on foie gras within the palace. This controversial delicacy, made from the enlarged liver of ducks or geese, is widely criticized for the force-feeding methods used in its production, which are deemed inhumane by many animal welfare organizations. His efforts to remove it from royal menus underscore a commitment to ethical sourcing and compassion.
Before his ascension to the throne, then-Prince Charles worked diligently to ensure that his kitchens adhered to this ethical stance. Andrew Farquharson, the household deputy master at Clarence House, confirmed this policy to the Daily Mail, stating, “The Prince of Wales has a policy that his chefs should not buy foie gras.” This wasn’t merely a suggestion; it was a firm directive that reflected the future monarch’s principles. The move was widely praised by animal rights groups, with campaigner Justin Kerswell noting, “Foie gras is seen as very posh and the heir to the throne is probably the poshest person in Britain, so for him to ban it is very good news.”
The King’s dedication to animal welfare was so profound that it influenced interactions with external suppliers. Farquharson even mentioned that “His Royal Highness was not aware that the House of Cheese sells foie gras and this will be addressed when their warrant is reviewed.” This demonstrated that the ban extended beyond the palace kitchens, impacting which businesses the royal household would engage with, thus reinforcing the gravity of the ethical commitment against such practices and cementing foie gras as a forbidden item.
9. **Dishes Resembling Corgi Food (Simmered Stock with Chopped Meat)**Perhaps one of the most uniquely royal food prohibitions stems from a rather charming, albeit somewhat unappetizing, association: food that too closely resembled what was served to Queen Elizabeth II’s beloved corgis. While rabbit stew or a hearty simmered stock with chopped meat might sound like perfectly acceptable fare for many, for the royals, it carried an unfortunate connotation that made it entirely off-limits for human consumption. This peculiar rule highlights the intersection of royal life with even the most endearing aspects of their household.
Former royal kitchen staffer Owen Hodgson vividly recounted preparing a delectable meal for the Queen’s dogs, which he described to The Telegraph. “I simmered rabbit, cooked down some chicken, then finely chopped the meat, sieved the stock and returned the meat [to the pot],” he explained. When asked if this was a terrine for Her Majesty, Hodgson’s reply was unequivocal: “No, it was the corgis’ dog food.” This anecdote perfectly encapsulates why such a dish, despite its gourmet preparation, would never find its way onto a royal plate.
The mere thought of unknowingly indulging in a meal designed for canine consumption, no matter how exquisitely prepared, would undoubtedly be “a little gross” for any member of the royal family. Such a mix-up, or even a resemblance, would be an anathema to royal decorum and a source of considerable embarrassment. Therefore, any simmered stock filled with finely chopped meat, resembling the meticulously prepared meals of the royal corgis, was strictly avoided by the human members of the household, ensuring a clear distinction between royal dining and pet provisions.
10. **Large Hors-d’oeuvres**Elegance and propriety are paramount in royal life, extending even to the size and presentation of appetizers. While hors-d’oeuvres are a staple at many high-society events, the British royal family maintained a distinct preference for items that were small, manageable, and could be consumed with utmost grace. The rule against “large hors-d’oeuvres” isn’t about the ingredients, but rather about preventing any awkwardness or mess that might detract from a royal’s dignified appearance during social interactions.
Professional high-class caterer Matthew Haigh articulated this unspoken rule to The Sydney Morning Herald. He explained that chefs for the upper echelon “always design menus for our clients who host cocktail events to avoid foods that take more than two bites, that are overly constructed, for example, piled high like Mount Everest and risk collapsing, and that are laden with sauces.” The rationale is simple: it’s incredibly difficult to maintain a composed and elegant demeanor while grappling with an oversized or messy appetizer, especially when constantly in the public eye.
The royal kitchen rigorously adhered to this principle, meticulously preparing foods in small, bite-sized pieces. Former palace chef Darren McGrady, for instance, used to prepare “one-inch eyes of lamb meat” for the royals, perfectly portioned for refined consumption. This emphasis on delicate, easy-to-eat bites was a practical consideration for maintaining sophistication and avoiding social gaffes. Though Prince Philip might have occasionally demonstrated a more hearty approach, the underlying principle of graceful consumption remained a cornerstone of royal etiquette.
11. **Starches like Pasta or Potatoes**Queen Elizabeth II was known for her remarkable discipline, and this extended significantly to her personal diet, especially when dining alone. While she might indulge in starches like pasta and potatoes during state banquets, these items were largely “banned” from the palace during normal, everyday meals. This wasn’t a matter of taste but a deliberate dietary choice aimed at maintaining her fitness and health, reflecting a pragmatic approach to royal wellbeing.
Her chef, Darren McGrady, shed light on this aspect of the Queen’s eating habits in an interview with The Telegraph. “When she dines on her own, she’s very disciplined,” McGrady revealed. “No starch is the rule. No potatoes, rice, or pasta for dinner. Just usually something like grilled sole with vegetables and salad.” This strict regimen underscored her commitment to a balanced and health-conscious diet, prioritizing lean protein and fresh produce over heavier carbohydrates during her private meals.
However, not all members of the royal family adhered to this “no starch” rule with the same rigor. Prince George, for example, is reportedly a major pasta enthusiast, with spaghetti carbonara often featuring as his favorite dish. It’s widely understood that the younger royals, given their age and energy levels, were often granted exceptions to some of the Queen’s more stringent dietary guidelines, allowing them to enjoy satisfying dishes like a big plate of pasta, far removed from the monarch’s disciplined, starch-free dinners.
12. **Pizza**Despite its global popularity and ubiquitous presence in modern cuisine, pizza was a food item that rarely, if ever, graced Queen Elizabeth II’s dining table. The informal Italian dish simply did not align with the established dining standards and rich culinary heritage of the British palace. For a monarch accustomed to meticulously prepared haute cuisine and traditional British and French fare, pizza was considered far too casual and unconventional for royal consumption.
Former royal chef Darren McGrady confirmed this observation, stating that pizza was “simply too casual for Her Majesty’s tastes.” The palace kitchen operated within a framework of centuries-old traditions and exacting standards, where every meal, whether a grand banquet or a private dinner, was a considered affair. The grab-and-go nature of pizza, with its often-messy toppings and informal presentation, contrasted sharply with the decorum expected at a royal table.
While it’s imaginable that younger members of the royal family might enjoy an occasional slice in their private lives, the Queen herself maintained more conventional preferences throughout her reign. Her culinary world revolved around classic dishes, prepared with the finest ingredients and presented with precision. Pizza, therefore, remained an outlier, a testament to the Queen’s consistent adherence to a dignified and traditional approach to dining, even as the culinary landscape of the world evolved around her.
13. **Fast Food**The concept of “fast food” — burgers, chips, and drive-through meals – was entirely alien to Queen Elizabeth II’s dining experience. For someone whose meals were meticulously planned, prepared by skilled palace chefs, and presented with impeccable formality, the world of quick, convenient takeaway options held absolutely no appeal. This prohibition wasn’t a conscious ban on a specific ingredient, but rather a fundamental disconnect between royal dining customs and the very nature of fast food.
The monarch’s approach to food was deeply embedded in a tradition of quality and ceremonial rigor. Every dish was crafted using the finest available ingredients, often sourced from royal estates or trusted suppliers. The idea of mass-produced, quickly assembled meals simply did not fit into this framework, where dining was often a formal affair governed by centuries of protocol and exacting standards. The “fast” aspect of fast food was inherently incompatible with the “royal” experience, making it an unofficial forbidden item.
While former palace chef Darren McGrady revealed that Prince William and Prince Harry, especially after trips to the U.S., developed a fondness for “American classics” like “burgers, fries, sticky ribs, and barbecue,” this was a departure from the Queen’s own habits. For Her Majesty, the convenience and casualness of fast food were simply beyond her culinary realm, solidifying its status as an item that would never appear on her plate, nor would she likely ever encounter it.
14. **Alcohol Served by Strangers**The British royal family adheres to stringent safety protocols, and this extends significantly to what they drink, particularly when traveling. While avoiding tap water abroad is a practical measure against illness, the rule regarding alcohol served by strangers is a crucial safeguard against more nefarious threats. This isn’t merely a polite refusal but a vital security measure to ensure their wellbeing, especially given their high-profile public roles and constant scrutiny.
Reporter Gordon Rayner, who accompanied King Charles III and Queen Camilla on more than 20 royal tours, observed a consistent practice: they often travel with their own alcoholic beverages. Rayner explained to Condé Nast Traveler, “Prince Charles and the Duchess of Cornwall sometimes take their own alcohol so there’s no danger of their drinks being spiked.” This proactive approach highlights the constant vigilance required to protect senior royals from potential harm during public engagements.
To further ensure that no one could tamper with their drinks, their security team played an integral role. Rayner noted, “Their police bodyguard will discreetly carry a bag of their drinks.” For Charles, this often meant having the ingredients for his favorite gin and tonic readily available, while Camilla preferred to travel with her own red wine. This essential safety measure, while perhaps appearing unusual, underscores the constant threat assessment and meticulous planning that governs every aspect of royal life.
When one reflects on the extensive list of foods and dining protocols that shaped Queen Elizabeth II’s plate, a fascinating narrative emerges. It’s a story not just about culinary preferences, but about duty, tradition, health, safety, and even deeply held ethical beliefs. Each forbidden item, from the pragmatic avoidance of pungent garlic to the ethical ban on foie gras, offers a unique window into the meticulous world of royal life. Her Majesty’s disciplined approach, whether shunning starches for fitness or insisting on seasonal fruits, painted a picture of a monarch who, despite immense privilege, lived by a strict personal code. The royal plate, it turns out, was far more than just a place for sustenance; it was a canvas reflecting centuries of protocol, personal conviction, and an unwavering commitment to the dignity of the crown.
