There are few occasions as steeped in spectacle as a state banquet: glittering silverware, towering floral displays and courses paced with flawless precision.
However, while guests marvel at the grandeur, those behind the scenes work to meet the very particular preferences of monarchs like King Charles at the head of the table.
Graham Tinsley MBE, former manager of the Welsh Culinary Team and a chef with years of royal experience, knows better than most how these details shape a menu.
Now Executive Chef at The Vines at Carden Park Hotel, he's reflecting on the subtle rituals and quiet consistencies that accompany King Charles wherever he dines.
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As he explained to HELLO!, it’s these small touches that reveal the King’s unmistakable quirks around meals.
Certain ingredients are a royal no-go
When preparing banquets for the monarch, Tinsley explained that planning was not always complicated, but it came with strict boundaries.
He said: "[King] Charles doesn't like chocolate, he doesn't like coffee, nor does he like garlic. So we do have to consider these things when we're creating a menu for him."
These preferences shaped every dish served at formal royal occasions, guiding chefs away from ingredients that might usually headline a luxury menu.
Tell-tale signs of the King's place at the table
Charles’ dining style is set apart not only by what he eats, but by the items that travel with him from event to event.
Tinsley revealed: "Wherever he goes for a banquet, he always takes a few things with him to be placed on his table. He always takes a little silver Maldon sea salt container, and his favourite cushion.
"You can always spot [King] Charles' place setting at a table, because all his bits and pieces are there."
These touches add a sense of familiarity even in the most formal settings.
A softly cooked ritual the King won’t dine without
Beyond the table setting, the King is known for enjoying a very specific addition to his meals: a perfectly soft coddled egg. Tinsley explained that Charles likes it cooked for just two to three minutes, peeled and hidden beneath his side salad.
He would then mash the egg into the leaves to create a dressing. Because the eggs were so delicate, several had to be prepared at once in case they broke during peeling, making this simple request surprisingly labour-intensive.
Tea time, but make it meticulous
Once the plates are cleared, another ritual begins.
The King is known for preferring tea made with loose leaves in a teapot, measured as one teaspoon per cup plus one for the pot.
Green tea must be brewed at 70 degrees Celsius, while Earl Grey is served piping hot at around 100 degrees. Organic honey is added straight into the pot, finishing the meal with warmth, fragrance and a touch of sweetness.
Ben Williams