Secrets Of The Queen's Kitchen | Real Royalty

They are the most famous family in the world They are used to the best of everything and that includes their food Ask Graham Newbould For six years he was a royal chef When you cook for the royal family you have to do things quite simple but elegant Things not too spicy Things not too spicy cold which could be hard on the teeth portions not too large portions not too small they wouldn't like it running over their face and would like to think that food would have been wasted there is no room for error, you

real

ly can't make mistakes, there It's where everything is so good in practice and Rios likes things to be done a certain way, whether it's right or wrong, that's how they like it and that's what you have to do Windsor the Favorite Place royal entertainment is the Queen's Royal Jubilee Garter pre-lunch drinks reception.

On occasions like this, guests are often served a stalwart of royal cuisine. The Canopy Canopies are something that

real

chefs know a lot about. There is one particular reception during which a team of about 20 chefs has to produce 15,000 of these 15,000 canapés, it takes three days to prepare them and they are all consumed in two hours. No one in the country has so many servants waiting at the table or such large dinners, I mean. For example, it is not unusual for 140 people to sit down to dinner and in some George's Hall in Windsor the footman walks along the table with a rag on the feet by measuring the distance between each place, each knife and fork is placed in a specific way and What is nice is that even on the most important occasion, no matter how busy she is, the Queen can take 20 minutes to arrive. first guests, she will come in and check that everything is okay.

It looks magnificent. There must be tremendous temptation for some people. removing a girl's position when the guests sit down to eat means that things must be heating up in the

kitchen

requires a lot of planning time effort hard work mood reactions disaster there before and the 20 chefs get involved it gets a little busy but no As hectic as a restaurant

kitchen

would be, it's all very well organized so on the day everything runs like clockwork this particular main dish is called bigger and bigger duck, which means with sauce orange and lemon is one of the Queen's favorites. and the royal family, the Queen's wine collection is extensive and the owner of the royal winery keeps it in perfect condition, but among the vintage labels there are some surprises, surprisingly one of her favorites is Mateusz rosy, which many people consider nothing. wine from Portugal is a very good champagne used to be vertically Cove but rarely is a major feat in itself but now with all the economies it comes from Tesco Buckingham Palace is known as BP for the royal family staff is the office central and we are all the real catering, everything to do with food is organized by the F branch, from the odwin to the stars, to the kitchen, and all the administration belongs to the F branch, a complete state visit like this for the French.

The president includes a banquet prepared by the 20 royal chefs. There are 50 butlers available to wait on the table. The food is served on solid gold platters and is eaten in the best of China. The dishes are made by hand with great care, but what happens when the Queen is home? alone, well, when the Queen is alone, she eats in her dining room at a card table, possibly in front of the television, and serves herself at a sideboard, and if she's not out for lunch, she does the same at lunchtime. and chips called Haddix and Zuma King George the six used to send out for fish and chips and he and the Queen Mother and the Queen and Princess Margaret used to sit and eat fish and chips and listen to those chips on the radio smallest The world, oh uh, and they thought it was a gasp.

I mean, it was wonderful, a bohemian thing to do. The portion size of the fish is very small and it is made in breadcrumbs and you can have a little vinegar or tatis or something like that. but the béarnaise sauce is just as delicious, it has made those egg yolks, butter, a vinegar and white wine reduction and a little freshly chopped tarragon, voila, fish and chips fit for a Royall

queen

, cooking and catering in the way they eat meals hasn't altered that. A lot in the last hundred years, I know it seems incredible, but the way the royal family lived in Victorian times is not that different; no, it wasn't just the older royals, Graham had to cook, first of all, I need some cabbage, then I need some cabbage. freshly boiled lamb slivers, finely chopped the final ingredient is some well cooked long grain rice, this needs a very good stir and that's it, it's ready to serve for half a century.

Her Majesty's yacht, Britannia, was the Royal Family's floating palace above decks on which the Queen hosted. The most powerful people in the world, the most important, were invited to a dinner served in the ship's state dining room and in a style as grand as at Windsor or Balmoral. Here I have some memories from a trip I took with the Queen. and the Duke to Australia on the royal yacht, that's a photo on board the ship with the Queen and the Duke of Edinburgh and all the household staff. I'm right in the middle, in the back, in the shed, every trip you take, they give it to you. a group photograph that is a souvenir for you when you go on the royal yachts the year you are given a booklet of rules and regulations what you can do what you can't do this is a typical evening entertainment There is always a band of Royal Marines , so wherever the royal family travels and they can always have music.

These are Royal Yacht menus, they are the same as any in the palace. Well Royal Yachts are a floating palace anyway and this type similar. of food coming to Buckingham Palace, the only difference is that there is a picture of the royal yacht on the royal menu card When she left the service in 1997, Britannia had sailed more than a million miles and visited 135 countries on a typical voyage , five chefs from the royal household would travel - it was fantastic to travel the world if I didn't work for the royal family I would never have had that opportunity this is the cabin where I used to look at their cabin number 45 it is not a bad sized cabin compared to what some members of the naval staff and staying there to stay like three or four people in a room of this size means things from home, we had our own cabin, not up to the luxury rivets, a Duke, I think I was so tired from the night that You could have slept on a clothesline telling the truth Britannia is now on permanent display in Edinburgh and the royal kitchen is still in full operation today I'm going to cook rack of lamb Dewberry is one of the main costs is to offer a royal menu All menus de Royal are written in French.

This is Kerry Daniel which means rack of lamb and the side dish Davari, usually anything containing Dewberry is with cauliflower, this time with cauliflower cheese and with French beans, barrel roast potatoes and served with a red plate. wine and rosemary sauce the first job is to make the rock allen, so first season it with a little salt and pepper, this is English lamb when the whole family is at Balmoral in Scotland, if there is a special type of land that they have sorry, it's called sorry sheep, it was quite nice for a little lamp, it just goes into the hot pan, we want to seal the meat on the outside, we don't want the bones to burn in the oven, so just wrap them up a bit in paper of aluminum around, I would say between 20 minutes, laughs, now it depends on the size and it is not the biggest kitchen in the world, it gets a little tight and very hot when you cook in the tropics, it can be quite difficult when you are at sea cooking, if it's really very difficult, you would be confined to your rooms and you couldn't really cook and then the royal family would be airlifted even in the tropics, the royal family. insist on eating familiar favorites, like the humble roast potatoes, Chateau potatoes, classically they're supposed to have certain sides, they're just quite difficult because, quite complicated, have a good time here, you feel a bit Saanich, they're coming back.

It was because I liked it when he was at sea, so the food on board the Britannia was like home, but when the Royals ventured ashore it was a different story, well, when the Queen is on tour and goes to very places. exotic, as you know. obviously he will have to eat the country's food and he has been presented with some rather exotic and strange dishes, as in fact everyone has taken advantage of this occasion in Tonga, where, due to royal hunger, the King placed his twenty-eight stones on a great feast one day of sumptuous Polynesian hospitality watermelons sweet potatoes crayfish and 400 piglets slaughtered especially for the occasion the Queen was offered her own suckling pig, which she managed to politely decline but things got a little more complicated on a trip to Central America I remember in In 1985 she was in Belize and they were going to serve him a rat for dinner.

In fact, it was something Belizeans called a Knik ulis packer, which is a jib knot, but when you really look at the definition of what it is, it means it's a Rat, big deal, he really pushed his food off his plate that night in Britannia and that rack of lamb, red wine and rosemary sauce is already going, so this sauce was made with onions, carrots, celery and leek, then add tomato puree. sprinkle flour, red wine, half a bottle should be enough. The next step is to add a little beef broth, then add the tongue bones that have been browned, three spokes of rosemary and then I have to let it simmer.

The Royals enjoyed the cooked lamb. aboard the Britannia and learn to be careful when it is apparently offered to you elsewhere, take this feast on a trip to the Middle East, they were served this exotic Arabian feast with many strange things, mainly meat that we could not distinguish and of course, The great tradition is that Serve the guests of honor with sheep's eyes. I didn't see Diana touch anything. It was a great joke. Would she do it or wouldn't she? Dad had come out of this beautifully and charmingly just by laughing. Now I'll do the extra. cover the fine beans and tell them to remove the bottom part and then they will cut them in half, it is very important for the royal family because if there is an important dinner you can't see the beans hanging from your mouth so it has to be quite A sensitive meeting with the Pope in 2000 was all smiles, but there was outrage in the Italian press when it emerged that the Queen had made it known that she would not eat pasta with tomato sauce or garlic oh no, the Queen doesn't like it at all.

So she's very ambitious in her days. I think that's a pretty obvious reason why if you're talking to someone the last thing you need is some kind of garlic chamois breathing on you. I tried to be with the Queen. She has impeccable garlic taste and onions should be abolished the Italians did not realize that His Majesty had also said non grazie to the local mineral water. She doesn't trust the local water at all, not even the bottled variety. With her she takes boxes and boxes of more than water. She likes her tea made with more than just water because she can't risk getting eels anywhere and ruining the tour.

Usually these two have planned it two or three years in advance, so you know, that's why she doesn't eat seafood when she's around. abroad because you know it's a bit risky the state visit to China in 1986 elicited a worried look from Her Majesty and it wasn't just the prospect of having chopsticks on her plate, but that favorite Chinese delicacy, the slimy sea slug, things they make for England Graham is making a cheese sauce for Du Barry's cauliflower, no cheddar here, just freshly grated gruyere. What probably comes to mind about cooking on board was that the long days often involved getting up at 6am to start work. for after 6:00, prepare Royal breakfast and after Royal lunch, afternoon tea and then dinner, there really wasn't a break until 10 at night, and when you're on board for maybe a month Often, it can be really hard work, real food is always labor intensive, for example, you can't serve just any old cauliflower cheese, there has to be a special touch, so now what I have to do is prepare the garnish Dubarry for the lamb and it's cauliflower florets. and you get a nice clean white napkin, you just put it in and wring it out and it gets most of the moisture out and you also end up with a nice miniature cauliflower, well there is one, it takes a lot of effort for a piece of cauliflower, but I think in the end it's worth it in terms of presentation at this stage, you have to get everything out on time, the timing has to be absolutely perfect, you can't have the Queen waiting now that we have our cheese sauce, so I have to do it.

Now there's just Nappie on top of the cauliflower. Nefarious means covering them so they look like individual miniature cauliflowers. This is a lot of Royalle cauliflower cheese. Sprinkle some parmesan cheese on top and that has to go under the broiler. The QueenMother. In Venice our chance was too good for the paparazzi, the gondolier with the red hat pushed back approached the Cornetto, they exchanged it and shook it, so did his companion and the entourage took the object, who didn't think it was so funny like everyone else. Italians may be good at making ice cream, but real chefs know a thing or two too.

There's nothing wrong with making ice cream in a tub, but it's much better to cook it if you can, if you can do it yourself, so now I've got ten egg yolks now I need two pints of heavy cream. This cream would normally come from the Royal dairy. It's the thickest cream I've ever had. I've ever seen Windsor cream and to that I'm going to add five ounces of sugar, so what we have to do now is bring this to a boil so that now the creams boil, just continue with the yolks of egg, but you have to beat it all the time and pour it in slowly once it's well mixed, you need to pour the mixture back into the pan and just reheat it slowly so that it thickens a little and coats the back of a spoon when it has cooled. to add a plum puree that I made and I made it by skewering two pounds of garden plums and a little bit of lemon peel, a little bit of sugar and a drop of water just to make it a nice thick sauce like that, that's the Royal ice cream machine I have my thumb ice cream there now it's freezing it and at the same time it's also churning it that's how the Royals present their ice all the time to the royal family it's time to finish the main course Of course the presentation It's very important, so I'll just discard the final couple of pieces of lamb and just have the middle ones with some really nice iron meat when the royal family entertains you.

I think people have very high expectations, so it has to be absolutely perfect, the lambs are lovely, pink, lovely and juicy and now it's ready to serve. These are not very large portions because the royal family often eats five meals a day, it's better to be all you have. your plate and that's for a little bit more, if you want a little bit instead of leaving a little bit, that's the etiquette, just drizzle a little bit of sauce and there we have real lamb loin with Barry Allen oil. Being on the royal yacht was very hard work.

I'd never been to the sea before, so I liked that every now and then the royal family would go out to lunch, maybe to a government house or something, then you'd have a break and could have a look around. It was an exciting time every summer the Queen and her family had in the north of Scotland, royal chef Graham Newbould used to join them more frequently. I would be coming in mid-July, so between six and ten weeks and that would be two weeks looking after and cooking for the royal family at Balmoral, it will be fine. sent from Look and Palace, the kitchen staff would pack up all the kitchen equipment and then they would put it on army troops and army trucks would travel overnight.

Balmoral is a throwback to a culinary era long gone. Balmoral is full of antlers, they seem to be everywhere springing up at you, the season is on, whether salmon fishing, stalking or hunting, they will eat what they kill like quick orchards and the Queen has a herd of Highland cattle, so They are very self-sufficient, the royal family. You could choose anywhere in the world to holiday, but since Queen Victoria's time they've always headed to the D-side, forging a unique culinary connection with Glen and his people in the small town of Balloter. It seems like every store here has a guarantee to supply. the castle the town bakery is among them the bread from here is sent to what is called the big house you need a loaf or rather half of one for the first meal of the day this is a crouton that I am making it is to serve al The Royal Breakfast Poached Eggs are let out like this and then you take a smaller cutter and you cut it on the inside like this with a small one.

I want it to be fried, take out half so it looks like an empty box bowl and the eggs are poached. The egg will be located on top and what goes with the

queen

's poached egg. Well, this is Michael Sheridan's carnage in Bellator. He is a royal warrant holder and purveyor of royal sausages with huge wings, only we have beef and Guinness with pork. You can find everything we do. Pork and apple venison is also very popular. So what's the secret to sausages fit for a queen? The best minced meat is not the only thing you need.

A special blend of seasonings. Good water quality. make them hit together, it's not Smith sausage, the sausages are good to bomb all the exact same sausages that you can buy on the show. Oh, and another thing, the casing is traditional, not for the faint-hearted. Some people use a faux fur which we like. stick with the natural product that is big enough to get a huge sausage, then make and flash a sausage. These cities are definitive for anything that is unclear, which is why even a full English breakfast is served in Scotland, but even this choice does not satisfy all Royal Princes.

Carlos, has a tastier option, he would have made bread, a ball of fresh fruit, fresh fruit juices and wherever the Prince goes in the world, the breakfast box accompanies him: six different types of honey, some special muesli , their nuts and anything that's A bit special, that juice is quite finicky about 40 miles from Balmoral in Aberdeen, the morning's catch is being unloaded. Fish suppliers from all over Britain bid for fish, but in the crowd there is one man who is less concerned about price, better quality, the quality of fresh fish. it's not there I won't try the fish ken wat moe it's a Royals fishmonger well what we have here is pipes it's a lovely fish and it's one of the fish I send to Royal decide that what I'm looking for is firm meat and Also, the fish should have very bright eyes and the other feature should be bright red gills instead of a grayish color.

These are fish in excellent condition from their small shop in Aberdeen. Ken has supplied fish to Balmoral for 16 years on the inside wall. Hang Royal. orders for the Prince of Wales and the late Queen Mother who had her own house on the D side called Bourke Hall one of Her Majesty the Queen Mother's favorite dishes was meddling with Kaleo and is based on this fish that is fighting takes the fish and remove its rear fins, its lower fins at the bottom and clean the inside out and take out the gills. The next step is to make a small incision in the back of the head, then we remove the skin completely from one side and then the other side. like this and then we line up the finished product, then we put the tail of the fish in its mouth and the dish becomes Marilyn in French for whiting hire, which means angry, it is a dish that is baked in the oven or can be pushed and It is then served with a drizzle of white sauce around the fish, but there is one fish that is really synonymous with Royal Deeside and particularly Prince Charles and it is the salmon that Prince Charles used to go fishing at around five in the afternoon during a couple of hours and maybe until seven o'clock, although he is a fantastic fisherman, there were times when he never usually caught fish, so he always left them stored on the ladder in case Prince Charles managed to catch a salmon that he used to bring to the kitchen. and we will discuss the method of cooking with such quality salmon fresh from the river.

I think it's best not to spoil it just porch with a nice hollandaise sauce and that's fantastic, the Queen maintains a royal tradition of having a piper. to invite her to dinner when she is in Balmoral Graham is cooking at a quick house, the Gladstone family country house nearby, so first of all you have to remove her head by going behind the fin, then lift her belly and you have to press your knife against the back wall and with the mode on just tilt one side of the Philips, it's very important to get these little bones out because you don't want someone to get a bomb stuck in their throat.

The Queen Mother once had a problem with that, the next stage is to remove the skin, just slide your sharp knife under the meat and press it completely against the skin so it's nice and clean like this, now I'll portion it out, there we are. and now the best thing is that I have to go cook it, they have so much abundance that they restrict the number of times they eat a tea tree, it used to be like the employees had it in the old days. written in your contract you would only have to eat oysters and salmon twice a week because then it was considered peasant food and now of course it is mentally expensive especially wild salmon this should be a drain it is perfect you have to make sure your citation completely covered with the cooking liquor and that will be about seven to ten minutes the poaching liquor is dry white wine water and white wine vinegar with celery leeks carrots and shallots a bay leaf and peppercorns and taste now I'm going to make the hollandaise sauce What I have done here is separated four eggs.

I don't need the whites, I just need the yolks. What I have in this small saucepan is a drop of white wine vinegar, a little bit of white wine, some sliced ​​shallots for the peppercorns, and the bay leaf. I reduce it until there is only a tablespoon of liquid left and we add it to the egg yolks and that is the flavoring for the hollandaise sauce. The reason we do it in boiling water is to cook the eggs thoroughly and make them nice and fluffy. what we call sabayon in the trade and then once the Savion is nice and fluffy, I'll add a little bit of clarified butter.

Verified butter is what melts slowly and it's just the fact that you want some coffee with lemon juice and whip that up. and that's the hollandaise sauce ready, it shows how the royal family likes carrots, take the carrots and scrape them lightly. Most of the vegetables come from the gardens of the royal palaces. The ones at Balmoral are obviously bigger than the ones at Highgrove, I mean, he said the Prince of Wales probably has a better variety of vegetables. Now I'm going to finish the salmon by sprinkling some samphire around it, also known as sea fennel.

All you have to do is drop it in water for about a minute and then take it out and add a little butter and we have poached salmon fillet with hollandaise sauce. I cooked this dish many times for the royal family. I think they especially enjoy it when they are in Scotland. Scottish salmon is tsuba you can get for Prince Charles. It's not just the salmon that worries him, even when he's in Scotland, for heaven's sake he doesn't eat the vegetables, he actually brings them in from Highgrove, about 600 miles away, daily. The same when you are abroad.

Highgrove is the prince's estate in Gloucestershire. It's not just his house, it's the place where he puts into practice his most controversial ideas about food, it's true, it gives him a lot of pleasure to tell people that the food he eats comes from the farm, it gives him a lot of pleasure. What happens on the local farm at Highgrove estate has made the Prince of Wales Britain's leading ambassador for organic produce. The local farm was established in 1985. The farm is something he is passionate about. The more you learn about organic farming systems, the more you realize.

It's just common sense and good parenting, he was an early proponent of this movement and I can see why I mean he thinks it's healthier and he thinks it's a lot tastier. The large black pigs we have on the farm are a rare breed, the Prince of Wales. It's the standard that rare breeds rely on, so we're really doing our part by maintaining a small gene pool of purebred pigs. They're very, very fat, which is why they've gone out of style, but the bacon you get from them is absolutely fantastic, it's different. anything you can buy today The Prince of Wales really likes that bacon.

I have to say that the Prince has now taken his organic campaign and the produce from his farm to the high street. He donates the profits to his own Charitable Trusts. He is a very rich man. He gets all his income from the Duchy of Cornwall and the latest figures show it was almost £8m last year, so he can afford to have these sort of expensive fan ideas that others can't afford when asked Graham to be the personal chef of the Prince and Princess of Wales Highgrove became their weekend home with so much organic produce available that it was a stimulating job and the atmosphere was much less formal if the prince or princess had been a smaller place if they had wanted something different or anything special they would usually come to the kitchen and talk to you Diana brought new ideas to the royal kitchens soon the talk was about peas or oven roasted potatoes as they are better known in this pan some Greenland prawns in cheese sauce.

This is what goes on the bottom, on top of the prawns, there was a soft poached egg, then you took your mashed potato and placed it carefully. The princessfrom Wales was a big fan of this sort of thing. The Prince of Wales not so much, but sometimes he wouldn't try them, he would drizzle a little cheese sauce over the egg and sprinkle some parmesan cheese on top and then leave them in the hot oven for 10 minutes, the best way is probably just having them like A good avocado salad with a good vinaigrette dressing, even a very simple meal can become very special until Diana came along and took her kids to McDonald's.

You've never, ever seen members of the royal family get a fast food restaurant, but you know that's part of normality. life and she wanted to keep her children in touch with today's reality. Young royals like Prince Harry are often seen at Polo eating the same things as other young people; He was obviously looking for something more substantial to eat than the delicate little cucumber sandwiches his grandmother was serving in the pavilion. Not just any cucumber sandwich. You'd have to peel the cucumber. You never serve anything with seeds to the royal family. You've probably never seen a seed.

Cucumber The best way to cut bread for sandwiches is to simply put it in the freezer for about 15 minutes so it mattes and is much easier to cut. They are particularly like the red one, very fine, just a pinch of pepper and pile them on so they are perfect for the royal family when the Romans Square sandwiches. Always cut corners. This tradition goes back a long time in the old days if you saved something for the monarch who had a name. In that sense, it meant that he was trying to overthrow the throne, which is why they still do it with sandwiches.

Graham Newbold was the personal chef to the Prince and Princess of Wales for four and a half years and began working for them after helping to cook at one of the most famous royal occasions of all - probably the best memory I have. I guess it was like the pinnacle of my career working on the Royal Wedding was a real slice of royal wedding cake. There is the leg at the bottom and there is the lid. For the Box, everyone loves weddings and nothing beats a real wedding. The wedding breakfast consisted of brill quenelles with lobster sauce, which was the first course, followed by the rest of the chicken, which was stuffed for the lamb mousse with brioche breadcrumbs. a mint and samsaya cream sauce as the royal family left Buckingham Palace for Paul Graham Cathedral and the rest of the kitchen team had their minds firmly focused on the lobster sauce as a starter, it's very easy to remove the flowers first and then removing the head from the meats in the tail and also in the class may seem like a big hassle, but put the right flavor in the lobster sauce, this is the only way to do it.

The lobster sauce is the essence of luxury along with the lobster shell. simmer the wine broth, brandy and cream before storing it, the lobster tail meat will be used as a garnish, but first Graham has a small but vital job to do in the tail, the intestine, and he must remove it with a cocktail stick that you really don't want to send to some of the most famous people in the world and you don't want to give them an upset stomach or anything else outside of the boyfriend was on his way to the kitchens, they didn't have time. to see him off we didn't really have time to think about all the festivities that were going on, he was getting a call and you had the job of doing the individual noses.

Brill noses are a delicate operation, the fish is mixed with egg white and cream and should not be separated before serving, this is the real moose that I am now raising in what is known as Quin Elle still has to prepare the chicken and preparing the lamb mousse and the chicken sauce too, so it's quite hectic, but most At weddings it's the bride and her mother who make all the decisions, but Lady Diana Spencer had little or no say in the breakfast menu of your wedding. It was a solemn occasion and the food was chosen by the Queen.

This is the lamb mousse that will be used. as a filling for the chicken, when finished, it will look like a chicken kyiv, but without the garlic lamb mousse was allowed inside. The bride may not have chosen the menu, but she did have the main dish named after her supreme Duvall. I processed the gal, it's not a traditional dish, this particular dish was made especially for the day in honor of the Princess of Wales, her princess chicken breast, well, I have areas of a mousse that was put in a pastry bag and just It went into the envelope. then you place the flat and fill it on top and then fold the ends so that the mousse is completely covered.

Hundreds of millions watched the service on television. Two thousand five hundred crowded into the Cathedral, but only 120 lucky ones sat down. Get off to enjoy the wedding breakfast. The Royal Family's free breadcrumb option, which is a cemented link. Oh, it's very light. Then simply cut off the crusts and cut them into thin slices. You can smell the sweetness of the brioche crumbs. I Diana Francis took the Charles Philip Arthur George my husband the blushing bride got the groom's name her mother won the hearts of a nation a mistake in the royal kitchen Oz would only put extra pressure on the chef if something had gone wrong we would have eaten a little more fish in reserve to start again, we'd just have to panic a little and work a little faster, yes, it's the stuff fairy tales are made of, so there we have it, who knows , bill with lobster sauce followed by chicken stuffed with crazy white lamb mousse. wine sauce and lying sounds buttered new potatoes sweetcorn broad beans organic strawberries and wonderful classic fruit from the Duchy of Cornwall I spent six years with the royal family two years with the Queen and foreign affairs with the prince and princess is probably one of the best moments of my life it is a true honor to serve you