Queen’s Platinum Jubilee, which marks a historic 70 years on the throne.“So you’re never bored and there was always something new and something different.” The Queen’s favourite horse was Canadian.
Here’s why the ‘special’ bond endures Higgins is now the director of hospitality and culinary enterprises with the college’s Centre for Hospitality and Culinary Arts.
He’s cooked for celebrities and heads of state around the world but said his experience cooking for the Queen is one that has stayed with him all his life.He said the years spent cooking for the Queen gave him a glimpse of her and the Royal Family beyond the “menagerie” of tabloid reporting about their lives, and into their likes and dislikes.“There was a routine, there was a consistency, there was a foundation, there were expectations.
And you were working with great, great quality produce, so a lot of times you didn’t have to do much to the food — you just had to make sure it was cooked perfectly,” Higgins described.“There was no, as I call it, fluff or chefs being very creative for the sake of being creative.