For many British families, the Sunday roast is a cherished weekly ritual filled with personal preferences and heated debates. Now, the dining habits surrounding this classic meal at the very top of society have been unveiled by someone who saw it all firsthand.
Darren McGrady, a former Royal chef who served the family for 15 years, has shared fascinating insights into exactly how the monarchy enjoys their traditional Sunday lunch, highlighting one particular rule they never break.
The Royal Roast: Tradition Above All
According to McGrady, who spoke with Heart Bingo Online, the Royal Family firmly believes in keeping things simple and sticking to the classic elements. There are no extravagant additions or attempts to overly fancy up the meal.
The Royals serve both mashed and roast potatoes, ensuring a balance of textures on the plate. McGrady emphasised that the Queen, who could have requested any delicacy, valued provenance and tradition. "The Queen could have anything she wanted," he said, "but for her to be able to tell the guests around the table that the carrots were grown in the gardens meant more to her."
The main difference, he notes, was not in the ingredients but in the execution. Every component was "cooked to perfection." His mashed potatoes, for instance, were flawlessly smooth with no lumps or skin, achieving the ideal blend of butter and cream.
The Yorkshire Pudding Rule and Seasonal Sides
One of the most iconic elements of a British roast is the Yorkshire pudding, and it seems the Royals are particularly fond of them. McGrady disclosed that the Yorkshires were so large that the kitchen staff had to remove the oven door to get them out.
However, there is one strict rule they follow that might surprise many Britons. The Royal Family would never serve Yorkshire pudding with any meat other than beef. This means no Yorkshires alongside chicken, lamb, or pork—a common practice in households across the country.
When it came to vegetables, the selection was always driven by seasonality and sourced directly from the royal estates. If the carrots at Highgrove were ready, they were on the menu. Even the applesauce was made using apples from the estate's own trees.
Condiments and the Perfect Horseradish Cream
No roast dinner is complete without condiments, and the Royals have a specific preference for theirs. McGrady revealed that with roast beef, they always opt for horseradish, but with a refined twist.
Instead of the strong, plain horseradish, they prefer a horseradish cream, which is lighter, creamier, and less pungent. The kitchen staff would achieve this sophisticated flavour by whipping cream and blending horseradish into it at a precise ratio of 2:1 (two parts horseradish to one part whipped cream).
This attention to detail, from the garden-fresh vegetables to the perfectly crafted condiments, showcases a commitment to quality and tradition that defines the Royal Family's approach to the humble Sunday roast.
