Michael and chef Paul Ainsworth celebrate food created for the most significant royal event, the coronation. Polly meets the daughter of the woman who devised dishes for the nation on the day the Queen was crowned.
Michael and chef Paul Ainsworth celebrate food created for the most significant royal event, the coronation. Polly meets the daughter of the woman who devised dishes for the nation on the day the Queen was crowned.
Anna is inspired by an Italian lamb dish served at the wedding of Queen Victoria's youngest daughter. Annie meets the baker who created the wedding cake for the Duke and Duchess of Cambridge.
Paul sets up the barbecue to cook Prince Philip's signature dish Gaelic steaks. Annie reveals how Queen Victoria made picnics fashionable when she visits Chiswick House in south west London.
The team explore dishes cooked for royal birthdays, starting with the 80th birthday celebrations for Queen Elizabeth II. Anna tries the chocolate cake said to be the royal birthday cake.
The team celebrate royal food inspired by the days of India and Empire.Paul cooks up quail and potato curry, said to be a favourite of Queen Victoria. Annie visits Osborne House where Victoria hired her own Indian chefs.
Anna Haugh cooks some unusual 19th-century ingredients used in a dish to celebrate Queen Victoria's golden jubilee. Historian Dr Polly Russell investigates how the town of Windsor persuaded the Queen to donate an ox to them.
Paul cooks cottage pie, a favourite of Prince William when he was a boy and former royal chef Darren McGrady makes banana flan. Dr Annie Gray visits the Swiss Cottage in the grounds of Osborne House.
Anna Haugh cooks food inspired by some of the royal family's favourite restaurants. Polly visits some of the restaurants given the royal seal of approval in the 1950s and 60s.
Michael and Paul showcase some of the food that has been served at the grandest royal state banquets. Historian Matthew Green learns how to lay a table for such an event and the diplomatic protocol of such an event.
Anna cooks food served to the royal family when they are indulging their passion for country pursuits. Matthew Green tours a grand shooting estate and wild mushrooms are foraged for.
Michael Buerk is joined by chefs Paul Ainsworth and Anna Haugh to showcase food inspired by the Commonwealth. Anna gets to experience cooking on-board the floating palace that is the Royal Yacht Britannia.
Michael is joined by chef Anna Haugh to showcase some of the food enjoyed by the royal family when they enjoy a day at the races. From a mini mutton pie to Eton Mess.
Afternoon tea is said to be the Queen's favourite meal, Paul Ainsworth creates Battenberg with a twist and Bath Buns. Historian Dr Annie Gray learns about a grand royal tea party held for maids.
Top London chef Anna Haugh cooks a range of dishes associated with royal consorts. Dr Polly Russell attempts to make a Danish pudding brought to England by Queen Alexandra.
Paul is inspired by a meal Prince Philip ate when he crossed the arctic. Anna learns about a cake the Queen takes on her travels. Historian Matthew Green discovers the history of gin.
