Former Royal chef Darren McGrady has shared that the Royal Family follows a strict tradition when serving Yorkshire pudding with Sunday roasts.
Traditional British Sunday roast dinner with chicken, vegetables, gravy and a Yorkshire pudding.(Image: Getty Images)
The long-standing argument over what makes up a proper roast dinner may have finally been resolved by the Royal Family.
Families across Britain have their own preferences when it comes to Sunday lunch, from the contentious question of serving both mashed and roast potatoes, to vegetable selection and Yorkshire pudding quantities.
Yet Darren McGrady, who worked as a Royal chef for 15 years, has disclosed how the monarchy likes their roast in an interview with Heart Bingo Online.
According to McGrady, the Royals maintain simplicity and adhere to “the traditional bits”.
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There are no elaborate embellishments or efforts to enhance the meal when it comes to the Royal roast, and they do indeed serve both mashed and roast potatoes.
McGrady said: “They would just have normal food. You would think the Queen would have Yorkshire pudding with foie gras in there, but that never happened.
“The Queen could have anything she wanted, 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 sole distinction between the Royal roast and that of the typical British household is that theirs is “cooked to perfection”.
For example, the chef describes how the mashed potatoes contained no lumps or skin fragments, achieving the ideal blend of butter and cream – meticulous attention to detail was always his priority, reports the Mirror.
Like many Britons, the Royals are fond of a generous Yorkshire pudding. The chef disclosed: “The Yorkshires were so big we had to take the oven door off to get them out.”
They would always opt to serve them alongside beef, though importantly they would never combine Yorkshire pudding with other meats on their roast.
When it came to vegetables, they would invariably be presented with a delightful selection, all obtained from whatever was in season on the estate.
For example, if the carrots were ready for picking, they would appear on the menu, whilst the applesauce was made using apples from Highgrove.
Nevertheless, another divisive component that regularly appears in the traditional roast dinner debate is which condiments go well with your meal.
For the Royals, there are multiple factors to this; according to the chef, they prefer horseradish.
He states: “When it came to roast beef, they would have horseradish, as it’s the natural pairing with it. But they would have horseradish cream. It’s lighter, it’s creamer and it’s not as strong. “.
The essential method for achieving this sophisticated flavour involves whipping cream and blending the horseradish into it. Typically, the kitchen staff would use a ratio of 2:1, meaning two parts horseradish and one part whipped cream, to make it lighter.