Late monarch favored hake, fine sauce, and flawless presentation in Good Friday meals
As Good Friday nears, many in Britain will observe the age-old tradition of eating fish—a custom the Royal Family has also embraced with its own polished flair.
Former royal chef Darren McGrady, who cooked for Queen Elizabeth II between 1982 and 1993, has shared the late monarch’s refined take on the beloved British dish, fish and chips.
Rather than the typical battered cod or haddock, the Queen preferred hake, a lighter white fish, coated in panko breadcrumbs for a subtle crunch without deep frying. The fish was paired with a tarragon-infused hollandaise sauce, adding an elegant touch.
But it wasn’t just about the flavours—presentation was key. The chips were sliced into precise, uniform rectangles and stacked neatly beside the fish, turning the simple meal into something truly regal.
While King Charles and Queen Camilla’s Good Friday menu remains undisclosed, it’s likely they continue this tasteful family tradition, balancing heritage with personal preference.
