Royal chef reveals the one food The Queen refuses to eat

The Queen’s former chef has just revealed some of Her Majesty’s very specific culinary tastes.

Darren McGrady, who used to serve as the royal chef for Queen Elizabeth II, as well as Princess Diana and her sons Prince William and Prince Harry, has shed some light on the exact foods the monarch loves and hates.

During a new Q&A on his YouTube channel, Darren opened up about his career cooking for the royal family and revealed the one ingredient he wasn’t allowed to cook with at Buckingham Palace.

“The Queen doesn’t like garlic; we could never use it at Buckingham Palace,” Darren said, when asked by a viewer about which foods the royals didn’t like.

“There are foods the Queen does love though and it’s all the produce off their estate, especially Balmoral Castle,” he added.

One of Her Majesty’s favourite foods is potted prawns.

“The Queen would have it with warm toast and when you spread it the butter melts and you have this beautiful shrimp [prawns] as well. You need to look them up to try them,” Darren revealed.

When asked about how his career working in the royal kitchen compared to his days working in the hospitality industry at high end restaurants and hotels, Darren explained his entire work life at the Palace was based around cooking food the Queen enjoyed.

“When I moved to Buckingham Palace it was more about cooking dishes that the Queen liked,” he explained.

“You could do a Beef Stroganoff – if she didn’t like paprika in there, then suddenly Beef Stroganoff became a dish that didn’t have paprika in.

“You’re just cooking for that one person, whereas in a hotel you’re cooking your food for all the difference clients coming in.”

This isn’t the first time we’ve been given some insight into Queen Elizabeth II’s food preferences.

Earlier this month, a

Her Majesty wrote a personal message alongside the recipe in her letter to the President.

“Dear Mr President,” the letter began.

“Seeing a picture of you in today’s newspaper, standing in front of a barbecue grilling quail, reminded me that I had never sent you the recipe of the drop scones which I promised you at Balmoral. I hope you will find them successful.

She continued: “Though the quantities are for 16 people, when there are fewer, I generally put in less flour and milk, but use the other ingredients as stated.”

And she offered up some extra cooking tips.

“I have also tried using golden syrup or treacle instead of only sugar and that can be very good, too.

“I think the mixture needs a great deal of beating while making, and shouldn’t stand about too long before cooking.”

Below is a photo of the original recipe.

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Profile Rebecca Sullivan