Carolyn Robb - celebsbar.com

As monarch, King Charles has access to some of the best chefs and ingredients out there. He's known for his “local, simple and seasonal” approach to food, according to his former chef Carolyn Robb and when he can find space in his busy schedule and public engagements, he likes to choose his meals from a personal menu book. Charles particularly enjoys anything containing venison or pheasant from one of his royal estates, but his foodie interest isn’t limited to fancy cuisine.

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‘I was King Charles’ chef – he’d feed the chickens his scraps’

Having cooked for King Charles III since the late 1980s, chef and author Carolyn Robb knows a lot about what it takes to keep the Royal Family asking for seconds. Following her graduation from the Tante Marie Culinary Academy where she perfected her craft, Carolyn embarked on a very regal career which saw her work for various royals as a chef at Kensington Palace between 1987 and 2000. After initially working for the The Duke and Duchess of Gloucester, Carolyn soon became the personal caterer to King Charles and his sons Prince William and Prince Harry.

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King Charles’ strange food phobias revealed before coronation: ‘He shrieked’

Rebel Prince,” the author wrote that the monarch didn’t know what cling wrap was, and he allegedly was quite taken aback when he first saw it, according to the Mirror.“He walked into the dining room and shrieked,” the book said of the 74-year-old royal, recounted the outlet. “Fearing the worst, Camilla dashed in after him.

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'I’m a Royal chef – here are my top Coronation spread recipes'

Shortly after graduating from the esteemed Tante Marie Culinary Academy, Carolyn Robb found herself cooking for none other than King Charles. Following a nerve wracking interview and test run, Carolyn secured a job working as a chef at Kensington Palace where she worked between 1987 and 2000.

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