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Stuart C. Wilson/Getty Images
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How to Eat (and Drink) Like the Queen: Royal Chefs Reveal Elizabeth II's Favorite Foods

Stuart C. Wilson/Getty Images
Stuart C. Wilson/Getty Images

It’s good to be the Queen. Twice a week, Queen Elizabeth II browses a leather-bound menu of the latest meal suggestions from the royal family’s head chef, Mark Flanagan, and whichever items she checks off, she gets to eat. The Telegraph recently spoke with two former royal chefs who were ready to dish out the Queen’s most personal food tastes.

Mealtime at Buckingham Palace isn’t always the extravagant affair non-royals might assume it to be. As former personal chef to the Queen Darren McGrady told The Telegraph, her royal majesty is no foodie. “She eats to live,” he said. And even the delicacies she does enjoy don’t appear on her plate every day. “The Queen loved scrambled eggs with smoked salmon and a grating of truffle. But she was too frugal to ever order fresh truffles and only really enjoyed them at Christmas when the truffles were sent as a gift.” Instead, she prefers regular cereal like Special K with fresh fruit for a typical breakfast.

But even the most humble meals served to the Queen are held to high standards. When Owen Hodgson, who worked in the palace kitchen in the early 1990s, spoke to The Telegraph, he recalled the level of detail that went into a simple tuna fish sandwich. The crusts were removed, the bread was buttered on both sides, and the sandwiches were cut into eight identical triangles before they were fit for the Queen.

Of course, the royal diet includes the most classic of British culinary traditions, afternoon tea. Queen Elizabeth has a weakness for chocolate, and there’s usually chocolate perfection pie or chocolate biscuit cake included in the spread.

For dinner, she likes to keep things light with grilled fish like sole served with vegetables and a salad. On Sundays, she enjoys a roast, preferring the well-done end slice over something more rare. Ingredients from her farms, like white peaches from Windsor Castle and fillets of beef and venison from Sandringham and Balmoral, are often worked into the menu.

As for her preferred drink, it's a gin and Dubonnet with a slice of lemon. She also sometimes drinks wine with lunch, and reportedly enjoys a glass of champagne before bed.

In 2017, the royal palace made it a little easier to drink like the Queen when they made wine from her royal vineyard available for the public to purchase. Beyond that, you may need to hire a personal chef of your own to recreate her full experience.

[h/t The Telegraph]

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These Suitcases Convert Into a Mini Kitchen, Office, or Bed
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Finally, a product has been released to appease travelers who have long demanded a suitcase they can cook scrambled eggs on. A new line by Italian designer Marc Sadler, spotted by Lonely Planet, features three aluminum suitcases that can be converted into either a mini kitchen, a work station, or even a bed.

A cooktop suitcase
Marc Sadler

The cook station suitcase will soon be released as part of the special edition Bank collection, which will be sold by suitcase brand Fabbrica Pelletterie Milano. It comes with built-in power, a cooktop, mini fridge, several drawers with cutlery, and a foldable chopping table.

Those who travel often for work may want to opt instead for the workstation suitcase, which features a pull-out chair, work surface, electrical outlets, and wooden drawers. Ideal for camping, the bed station comes with a fold-out wooden frame and mattress topper. It also happens to be the most expensive of the three, at a cost of €6900 ($8135).

A suitcase converts to a pull-out bed
Marc Sadler

A suitcase with a built-in desk and drawers
Marc Sadler

It's unclear whether these suitcases would make it through airport security, but TSA does permit camp stoves as long as they don't have fuel inside them. Don't try to make breakfast while waiting at your gate, though—there are probably rules against that.

[h/t Lonely Planet]

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Chefs Launch World's Highest Pop-Up Restaurant at Mt. Everest Base Camp
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A touch of altitude sickness shouldn't stand in the way of a good meal. At least that seems to be the idea behind a plan to serve a seven-course dinner to trekkers at Everest Base Camp, the gateway for those planning to climb Mt. Everest in Nepal.

The four chefs leading this trip hope it will land them a new Guinness World Record for the highest pop-up restaurant on the planet, according to Architectural Digest. At the end of May, the chefs will take 10 people on an eight-day trek from the town of Lukla (at an altitude of about 10,000 feet) to Everest Base Camp (at 11,600 feet), all while foraging along the way for ingredients that can be incorporated into the meal. (For a true luxury experience, guests also have the option of traveling by helicopter.) The full package of flights, accommodations, and meals costs about $5600 per person.

After reaching their destination, trekkers will get to sit back and enjoy a feast, which will be served inside a tent to protect diners against the harsh Himalayan winds. Indian chef Sanjay Thakur and others on his team say they want to highlight the importance of sustainability, and the money they raise will be donated to local charities. Thakur said most of the food will be cooked sous vide, which allows vacuum-packed food to be cooked in water over a long period of time.

"The biggest challenge, of course, will be the altitude, which will affect everything," Thakur tells Fine Dining Lovers. "Flavor [perception] will be decreased, so we will be designing a menu of extraordinary dishes accordingly, where spices will have the upper hand."

This isn't the first time an elaborate meal will be served at Everest Base Camp, though. According to Fine Dining Lovers, another chef launched a pop-up at the same spot in 2016, but it presumably wasn't registered with the Guinness Book of World Records. Other extreme restaurants include one carved into a limestone cliff in China, one dangling 16 feet above the ground in a rainforest in Thailand, and one submerged 16 feet below sea level in the Maldives.

[h/t Architectural Digest]

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