summer ratatouille

Cooking for Princess Diana and her family was a royal treat

Ever wonder what the British monarchy-in-waiting liked to eat for dinner? Breakfast? Light lunch?

If you’re Chef Carolyn Robb, you knew the answers to all that and more: Precisely who liked comfort food and who preferred a lighter touch when it came to menus. That’s because Robb was employed for over a decade as the first female private chef at Kensington Palace, the home of the late Princess Diana, Prince Charles, and the royal princes Harry and William.

For 11 years, the South African-born Robb cooked for the royal foursome (except Christmas when the Royals were at Balmoral with Queen Elizabeth and the rest of the family), learning their favorite foods and incorporating some of her favorite recipes into their daily menus. Robb has just penned “The Royal Touch: Simply Stunning Home Cooking from a Former Royal Chef” (ACC Editions), which features a treasure trove of her favorite recipes culled from her culinary work across three continents and several decades, including many dishes served to the princes and princess while at Kensington. Many of the foods were sourced locally and far from pretentious. And yes, the book includes the recipe for the Chocolate Biscuit Cake, Prince William’s favorite childhood treat, which he selected for the Groom’s Cake for his wedding to Kate Middleton.

More than two-thirds of the recipes in the book were served to the royals, and in her email conversation with the Sun-Times, Chef Robb points out several that are healthy options.

For the full story, as well as recipes, click here.