This book by Darren McGrady is full of wonderful photographs, recipes and anecdotes.
The chapters are set up by The Royal Year and then The Royal Residences (Buckingham Palace, Windsor Castle, HMY Britannia, Balmoral Castle, Sandringham House, and Kensington Palace). The author has worked for the Queen and was private chef to Princess Diana.
It’s interesting that the first recipe in the book is for Royal Tea Scones. These were served every day. There is a cute story about how the Queen didn’t actually eat the scones, but at the end of her tea she would crumble them on the floor for the corgis.
Scones are very simple to make. I usually cut mine in wedges, but the recipe called for 2 inch rounds.
They baked up nicely, but since I didn’t brush the tops with beaten egg yolk before putting them into the oven, they are not as brown as they could be. I ate them warm with butter and strawberry-blackberry preserves. A cup of Darjeeling tea was perfect with these.
There are photos of each of the beautiful Royal residences. This is Kensington Palace, the home of Princess Diana and her sons William and Harry until her death.
There are also photos of the many recipes which include Battenberg Cake, Chocolate Biscuit Cake, Spring Asparagus Soup, Salmon En Croute, Roasted Spring Vegetables and dozens more.
The Queen’s birthday tea looks delicious and includes Royal Scones as well as her favorite chocolate cake. I’m going to enjoy trying many of the recipes in this interesting book. You can check out The Royal Chef at his fun website.