An intimate evening of royal dining and storytelling hosted by Edward Griffiths, Deputy Master of the Household at Buckingham Palace from 2001–2015. Guests will enjoy a three-course menu inspired by recipes from The Royal Cookbook, interspersed with photographs, anecdotes and behind-the-scenes insights from Edward’s years serving the Royal Household. 

As Deputy Master, he managed all hospitality operations and the interior upkeep and historical refurbishments within the occupied Palaces. He also co-authored the first Royal Cookbook with the Royal Chef, Mark Flanagan, and sat as a non-executive Director of Royal Collection Enterprises, and Westminster Abbey Enterprises. Previously made LVO in 2007, Edward was elevated to Commander of the Victorian Order (CVO) by The Queen in the 2013 New Year Honours’ List.

£95 per person 

Includes a 3 course dinner & Champagne reception

STARTER

Eggs Drumkilbo
Native lobster, prawns, Marie rose, quails egg

MAIN

Paupiette of Sole with watercress mousse

Dover sole, watercress mousse, beurre blanc, seasonal greens

DESSERT

Apricot crepes souffle

Souffle crepe, apricot compote, mint

Doors open at 6PM to be seated at 7PM

A deposit of £50 per person is required to secure your space

Please contact the restaurant on 01963 853 971