Former Royal Chef Graham Newbould cooks dishes served on the Royal Yacht Britannia, at Balmoral Castle, and Highgrove in ‘Secrets of the Royal Kitchen’.
The Documentary begins with an explanation of the cuisine of the Royal Household. A recipe for a royal version of fish & chips, Haddock Saint-Germaine, is shown as well as a meal for the Queen’s welsh corgis.
In the second part, Chef Graham Newbould reminisces about his time spent on the Royal Yacht Britannia. He prepares rack of lamb, cauliflower DuBarry, and plum ice cream.
Then, the Royal Dining Practices at Balmoral are explained, as well as a guide on how the Queen’s fish and sausages are prepared. Chef Graham Newbould cooks croutons with poached eggs, Merlan en colere, and Fillet of poached salmon.
In the final part, Graham Newbould remembered his time with the Prince & Princess of Wales. He cooks baked jacket potatoes, a favourite of the Princess, as well as recreating their famous 1981 Wedding breakfast, which included quenelles of brille with lobster sauce, lamb stuffed chicken breast, and strawberries & cream.
