Having cooked for King Charles III since the late 1980s, chef and author Carolyn Robb knows a lot about what it takes to keep the Royal Family asking for seconds. Following her graduation from the Tante Marie Culinary Academy where she perfected her craft, Carolyn embarked on a very regal career which saw her work for various royals as a chef at Kensington Palace between 1987 and 2000. After initially working for the The Duke and Duchess of Gloucester, Carolyn soon became the personal caterer to King Charles and his sons Prince William and Prince Harry. Here, she shares the secrets of life in Charles’ kitchen…
Carolyn Robb was previously a chef to King Charles when he lived at Kensington Palace
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How was it, working for Charles, Diana and the princes? A dream! I started with them as a young chef of 22, at home in Kensington Palace and at Sandringham and Balmoral and trips abroad. I was very fortunate to work in a small household, compared to Buckingham Palace, which was huge and more like an industrial kitchen with a whole big brigade of chefs. Was there lots of Royal protocol you had to observe? The first time I saw them each day I would say ‘Good morning, Your Royal Highness’ and curtsey but then I didn’t have to repeat this if we met again.The kitchen setup was always very ‘homely’ and I’d bake with the boys, who were always running in and out, or Charles and Diana would pop in to the kitchen for a cup of tea. What was on the menu for The Royal Family? Obviously, there were lavish occasions, but for the most part I’d prepare home cooking with the freshest of ingredients. ‘Local, simple and seasonal’ were our watchwords. Charles especially appreciated local honey or home-grown asparagus, always from nearby suppliers.
Charles was a fan of local, seasonal and simple food, says Carolyn
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Did Charles have lots of say in what was to be served each day? Absolutely. I’d write in a little menu book which Their Royal Highnesses would read at breakfast, choosing what they’d like for the rest of the day. Sometimes that would change if Charles wandered back in with something he’d picked from the garden and it would be served for dinner that evening. Every family has their favourite dishes – what were theirs? If we were in Sandringham, Charles loved pheasant and venison from the estate, though Princess Diana preferred lighter dishes like salads or fish. When William and Harry were young it was very much British ‘nursery foods’ – sausage and mash or roast chicken – with the occasional spaghetti bolognese. Anything that was definitely off the menu? We didn’t use garlic or raw onion in many dishes as the family were always aware that they would be in close contact with members of the public!
Garlic and raw onion was off the menu, especially if the royals were doing public engagements
(Image: Dimitrije Milivojevic)
Do you think King Charles’ tastes may have changed over the years? I rather think we may all have caught up with what he’s been eating for a long time! Charles has always had a modest amount of meat in his diet and everything had to be in season, so no imported strawberries in December, for example. These are things we understand now as far better for the environment. The King was never happier than when he was eating food fresh from the garden. Was Charles always an advocate of zero waste too? Absolutely – nothing would ever go to waste. If there was something leftover from a meal one day then it would go into a quiche the next day. I think people imagine the Royal menu as ‘lobster and caviar’ but it really wasn’t. There was no waste and no extravagance, which was lovely to see. As well as the compost heap, certain scraps that were safe for chickens to eat went into the ‘chicken bucket’. Every morning before breakfast, His Majesty would go out and feed them.
Carolyn is the author of Tea at the Palace, which is out now
Do you have tips for catering at our own Coronation celebrations? Keep it simple and do two or three things that you really love. Keep it seasonal, make it colourful and plan ahead so you can also enjoy your guests. Little finger sandwiches can be made in the morning and stored in damp kitchen paper in the fridge. Bake scones on the day or freeze them and then just pop them in the oven before you’re going to serve. As for the centrepiece, something simple with fresh cream and berries is perfect. I think we’re past the days of elaborate cakes with lashings of butter cream. Then decorate your table with garden flowers or some greenery. Pop them in a jug in the middle of the table – you don’t have to spend a lot. Make some or your best coffee or try a new variety of tea. Enjoy! You obviously know His Royal Highness very well – what sort of King will he be? Although he has an impossible act to follow in his incredible mother, I think he’s going to be absolutely amazing. He’s a kind and understanding person who also gets things done. I’ve never, ever met anyone so hard working, yet he’d still find time to write those wonderful little notes saying ‘Thank you, that was delicious’. Tea at the Palace by Carolyn Robb, (£14.99, White Lion Publishing) is available now and can be purchased from retailers including Amazon and WHSmith. READ MORE: Click here for today’s top showbiz news ‘I skipped school to see the Queen’s coronation – I didn’t realise how privileged I was’ Ant and Dec lead stars invited to King Charles’ Coronation First look at historical golden 2kg robes King Charles will wear at Coronation Paul Burrell on ‘kind’ Charles and Royal rift – and why Diana would ‘outshine’ them all Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnKing Charles CoronationKing Charles IIIFoodReal Life
