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With the information of the passing of beloved Queen Elizabeth II, reminiscences got here flooding again rapidly for Canada’s personal Chef John Higgins. The Meals Community star and director of the famend George Brown Culinary college in Toronto – who was born in Scotland – spent a substantial a part of his profession cooking for the Royals each at Buckingham Palace and on the Royal Yacht Britannia, as they entertained numerous heads of state and celebrities.
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And, not solely did he cook dinner for the royals, however he danced with them, too.
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Higgins’ reminiscences included “dancing with the Queen Mum at one occasion, and observing the event of Princess Anne’s marriage at one other occasion. I additionally bear in mind assembly Diana and Charles and their boys …this can be a very nice household,” he added sadly, his voice nonetheless wealthy along with his Scottish brogue.
“I bear in mind when the Queen Mum, when she turned 90, and I bear in mind when her daughter turned 90,” Higgins added, when contacted in regards to the passing of the queen, recalling his days in royal circles. “Nose to nose, within the flesh, they do look completely different. They give the impression of being – properly, like bizarre of us! However I recall how very heat and gracious and courteous all of them had been. There was a stage of belief on all fronts.”
As for what they ate, Higgins stated they loved the entire farm-to-table type of consuming, utilizing recent components – “the Royals needed good, native meals, cooked properly – meals with out fluff.”
The royal repasts had been easy and healthful, stated Higgins – however maintain the garlic: “Queen Elizabeth, particularly, made positive there was no garlic within the dishes. They didn’t eat garlic, most likely as they had been always assembly and greeting folks.”
Higgins spoke of how “right down to earth” and “variety” the household was. “I used to be very fortunate to have labored for the Royals.”
