King Charles Wins Over Italian Chef at Highgrove Banquet

A chef who was personally chosen by King Charles to prepare a grand royal event has shared his astonishment at the monarch's deep knowledge of food. Francesco Mazzei, who worked alongside actor Stanley Tucci to design the menu for a luxurious black-tie dinner at Highgrove, the King's countryside estate, was taken aback by a conversation with the British monarch.

Among the distinguished guests were the Beckhams, Dame Helen Mirren, and fashion icon Donatella Versace. During a recent episode of ITV's Talking Royals podcast, Francesco recounted the encounter with Charles that left him in awe. The chef described how he was "blown away" by the King's extensive understanding of the cuisine being served.

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Francesco praised the King's familiarity with "everything" on the menu, stating, "He knew about the aging of Culatello, he knew about the aging of Parmigiano Reggiano."

Culatello, an esteemed Italian cured meat often called the "King of Hams," is exclusively produced in Parma. Parmigiano Reggiano is another specialty item, a hard cheese originating from the Emilia-Romagna region, according to the Express.

Francesco continued, "I had a chance to talk to him for more than 20 minutes. I was blown away by the knowledge of the King about cooking in general." He suggested that the King's expertise extends beyond food, commenting that he believes the King possesses equal knowledge about architecture and art.

Charles and Camilla specifically requested an "Italian-English mashup" on the menu, with the condition that all Italian dishes be made using 100% British produce. The preparation took over a year, with Francesco embarking on a culinary journey throughout the British Isles to find ingredients fit for royalty. His search led him to Scottish crab, Isle of Wight tomatoes, and Welsh garlic.

Some ingredients came from much closer to home. The herbs used in Francesco's herb ravioli were sourced directly from the King's personal kitchen garden at Highgrove. Even in the February chill, the quality of the homegrown herbs amazed Francesco. "I was blown away," he revealed on the podcast. "I mean, it looked, it felt, like an Italian garden. All the beautiful, fresh herbs."

Of all the numerous dishes Francesco created, only the extra virgin olive oil couldn't be obtained from the UK. "Maybe it will come one day," the chef joked.

Francesco, who previously served at Mayfair's Dorchester Hotel, remains hopeful about Britain's culinary possibilities. He praised its "beautiful produce" and stated, "you can basically do every cuisine in the UK if you know where the produce comes from."

Yet, the private dinner nearly fell through. The Palace first approached Francesco more than two years ago, but the King's unexpected cancer diagnosis threatened the event.

A year later, the Palace contacted him again to move forward with the banquet. Francesco attributed this to the King's affinity for "the slow food movement." The monarch has earned a well-deserved reputation for advocating seasonal, organic, and locally sourced ingredients.

These insights from Francesco come at a time when the Royals are in the thick of hosting duties. In early December, they welcomed German President Frank-Walter Steinmeier and First Lady Elke Budenbender for an official State Visit—marking the third such event of the year.