You might expect Princess Anne’s favourite food to be something like caviar or venison, but it appears that the Princess Royal has a much more down-to-earth favourite.
Speaking on an edition of HELLO!’s A Right Royal Podcast, former royal pilot Graham Laurie revealed that Anne is more than happy to tuck into a family frozen favourite.
After royal planes were upgraded, onboard staff could start serving food that had been brought in frozen, and Graham explained: “So we could take food from frozen, and at top of climate it was ready to serve just as you would in a normal airliner. The passenger was nearly always the Princess Royal. Because one of her patronships is Save the Children firm.”
He continued: “We had to provide food for her, so we never left Benson without what I call the bottom line in catering. Those wonderful flat-tinned meat pies by Fray Bentos, and we’d do that we take tinned vegetables, tinned potatoes, the stewards would tart up a gravy. Add a few spices to it. And we’d serve steak and kidney pie or chicken and leek pie. And do you know they used to love it?
“I think it was such a pleasant change from all the poncey first class food. She enjoyed it. I mean, she may have had it at home as well, I don’t know. But certainly, it was unusual to serve it in the aircraft.”
Anne has long been a fan of a Fray Bentos pie, often choosing the supermarket brand whenever she was hosting guests. According to MailOnline, she prefers to serve “whichever she could defrost the quickest,” along with boiled potatoes and either peas or green beans.
Regarding her speedy meal choices, Anne previously explained: “After all, one wants everyone out of the house by 9.15pm at the latest. For pudding, I pass them a choc ice to eat in the car.”
Anne’s unusual diet
HELLO!’s lifestyle writer, Georgia Brown, has previously tried out some of Anne’s favourite meal choices, including bananas that have blackened and smoked kippers.
On the royal’s banana preference, former royal chef Darren McGrady previously told TODAY: “[Princess Anne] almost always preferred the bananas almost black – overripe – because they digest easier.”
© Getty ImagesAs for one of her go-to choices when it comes to dinner, John Williams, the executive chef at the Ritz revealed that the 75-year-old is a fan of devilled pheasant. Explaining this, he told Country Life: “Basically, a couple of whole pheasants are poached, then taken off the bone, shredded and kept warm in the poaching juices.
“You just add freshly whipped cream, left in the fridge for an hour to stiffen, mixed with a good amount of Green Label mango chutney.”
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