King Charles III and Queen Camilla's dining habits revealed by former chef

Former royal chef Visen Anenden has shared insights into the dining habits and dietary preferences of King Charles III and Queen Camilla. Anenden, who served as head chef for nearly a decade at estates including Highgrove House and Balmoral, noted that the royal meals are often more modest and down-to-earth than public perception suggests.

According to Anenden, the King is a ‘real foodie’ with a strong interest in sustainability and seasonal ingredients. Meals often feature locally sourced items from the royal estates, such as venison or grouse. The King’s commitment to sustainability means that food waste is minimized, with leftovers often repurposed into canapés for the following day.

Specific dietary protocols are also in place for official duties. To avoid bad breath during public engagements, garlic is avoided. Additionally, the family avoids shellfish when traveling to prevent food poisoning or allergic reactions, and they traditionally use silverware to eat fruit rather than their hands.