The Disciplined Palate of Queen Elizabeth II
While the image of a monarch might conjure lavish, unrestrained dining, Queen Elizabeth II's personal diet was, in fact, famously disciplined and consistent. A red leather-bound menu book was sent to her weekly for approval, allowing her to review and tweak her culinary options. Much of what she ate was simple and healthy, often featuring lean protein and fresh produce grown on her estates. However, just as notable as her favorites were the specific foods she consistently avoided, often for reasons rooted in practicality, etiquette, and personal taste.
Off the Menu: Pungent and High-Risk Foods
Two key categories of food were deliberately excluded from Queen Elizabeth's diet, particularly during public-facing duties: items that could cause social discomfort and those that posed a risk of foodborne illness. These protocols ensured she was always in top form for official engagements.
The Royal Ban on Garlic and Strong Onions
Garlic was the most notorious item banished from the royal menu. Former Buckingham Palace chef Darren McGrady and other royal family members confirmed that the Queen simply disliked both the taste and the lingering odor of garlic. A strong-smelling meal could be considered uncourteous during state banquets and meetings with dignitaries, and was therefore a strict 'no-no'. Strong onions were also kept to a minimum in the royal kitchens for similar reasons.
Avoiding Shellfish and Rare Meat
To mitigate the risk of food poisoning, shellfish was largely avoided, especially when the Queen was on public duties or traveling. This was a pragmatic decision to prevent potential illness from derailing official schedules. Similarly, meat cooked rare or underdone was off the menu. Her Majesty preferred her meat well-done, which served as a safeguard against any potential health risks associated with undercooked proteins.
Personal Preferences and Etiquette-Driven Avoidances
Beyond health and diplomacy, some of Queen Elizabeth’s food choices were simply a matter of personal taste or adherence to specific royal etiquette.
The Disdain for Starchy Carbs
According to McGrady, when dining alone, the Queen followed a low-carb diet during lunch and dinner. This meant that starches like potatoes, rice, and pasta were typically avoided. Instead, she opted for simpler fare, such as grilled fish or chicken with vegetables. Long pasta noodles were particularly frowned upon due to their potential to create a messy situation during formal meals.
Rules for Fruit and Presentation
Certain fruits were also subject to royal scrutiny. The Queen preferred to eat fruit only when it was in season and at its freshest. Beyond that, she had specific ways of eating. Eating a banana with one's hands, for example, was considered un-regal; instead, one was expected to use a fork and knife to eat it. Likewise, bread crusts were a no-go, and sandwiches for afternoon tea were often cut into small, crustless shapes.
Comparison of Queen's Diet vs. Modern Nutrition Trends
To understand the nuances of the Queen's dietary choices, it's helpful to compare them with modern nutritional trends. While some of her habits align with current health advice, others are purely a product of royal tradition.
| Feature | Queen Elizabeth's Approach | Modern Nutritional Perspective |
|---|---|---|
| Carbohydrates | Minimal starches for dinner (pasta, potatoes, rice); focuses on lean protein and vegetables. | Emphasizes complex carbs for sustained energy; low-carb diets are a popular but debated trend. |
| Protein | Favors lean fish, grilled chicken, and game meats from her estates, eaten well-done. | Advocates for lean protein sources, with an emphasis on safe preparation. |
| Fat | Avoids fatty, rich sauces and mayonnaise (except for specific tea sandwiches). | Promotes healthy fats (e.g., avocados, nuts) and limits saturated fats. |
| Spices/Seasoning | Strict avoidance of garlic; limited use of strong onions. Prefers simple, unadulterated flavors. | Encourages a wide range of herbs and spices for flavor and health benefits. |
| Sweets | Regular, moderated consumption of dark chocolate and biscuits. | Recommends moderation for all sugary treats, promoting dark chocolate for its antioxidant properties. |
| Alcohol | Regular intake of a gin and Dubonnet before lunch, and champagne before bed. | Advises moderation, highlighting potential risks of excessive consumption. |
A List of Excluded Foods
Here is a list of foods that, according to royal chefs and sources, Queen Elizabeth II did not eat, particularly at official engagements or during her daily routine:
- Garlic
- Excessive or strong onions
- Shellfish
- Rare or undercooked meat
- Potatoes, rice, and pasta (for dinner)
- Long pasta noodles (considered messy)
- Out-of-season fruit
- Bread crusts
- White eggs (prefers brown for taste)
- Burgers with buns and pizza (considered messy)
Conclusion
Queen Elizabeth II’s diet was a blend of personal discipline, traditional royal etiquette, and practical concerns for her health and public image. While some of her rules, such as avoiding shellfish and rare meat, reflect sound food safety practices, others like the ban on garlic or the avoidance of starches were driven by personal preference and the social demands of her position. Ultimately, her consistent, balanced, and sometimes quirky approach to food contributed to her longevity and showcased a fascinating facet of her life. Her dietary habits were not just a menu but a reflection of a life governed by routine, order, and practicality.
For more insight into her culinary world, you can explore the anecdotes shared by her former chef, Darren McGrady, in his book, 'Eating Royally.'
