Queen set to expand her household – new details revealed

Queen set to expand her household – new details revealed

> The Queen is hiring for a new demi chef de partie to join her fleet of royal chefs. Discover how you can apply to work in the Buckingham Palace kitchen

Have you always dreamed of working for the royal family? Well, if you’re a talented chef with a hunger for adventure, then you could be the Queen‘s next culinary aid to join her fleet of royal staff.

Although we’d all like to think we became star bakers during lockdown, Her Majesty is advertising for an ‘ambitious’ new ‘demi chef de partie’ willing to join her on trips around the country. Professionally qualified chefs only for this application then…

The successful applicant will be based at Buckingham Palace, but will also be the cook at other Royal residences such as the Palace of Holyroodhouse and Balmoral in Scotland.

From learning what foods the royals never eat, to becoming an expert at making the Queen’s favourite chocolate sponge cake, the chosen chef will need to be a fast learner when it comes to culinary expertise.

Sieving out the hotheads, the advert on the royal website states: “You’re at your best working in a team, and with your strong communication skills and adaptability.” No salary is given.

Queen set to expand her household – new details revealed

According to her former chef, Darren McGrady, the monarch likes four meals a day.

“She’d always have afternoon tea wherever she was in the world,” he recalled.

Darren previously told HELLO! that a red leather-bound book of menus, written in French, would be sent up to the Queen each week, containing a wide variety of recipes. “We prepared the menus three days ahead so we could get the food in.”

Queen set to expand her household – new details revealed

He continued: “The chefs would pick the menus and she would put a line through the ones she didn’t want. Sometimes she’d put a line through it all and put something different – like if she was having dinner with Prince Andrew, his favourite was Crème Brulee with Sandringham oranges.”

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