The Royal Table’s Most Talked-About Meal
King Charles of England has long been known for his disciplined approach to daily eating. He often skips lunch entirely, settling for a simple piece of fruit or a handful of nuts. Yet when state banquets roll around, the monarch transforms into an adventurous diner. One particular meal from his days as Prince of Wales has become legendary among royal staff and guests alike. A former royal butler, Julius Smith, revealed that an unusual dish called a squirrel terrine king charles once landed on the dinner table. What followed was a mix of polite dismay, empty plates, and a handful of last-minute dietary conversions. This article walks through seven surprising facts surrounding that infamous dish and the broader royal dining habits that surround it.
1. The Monarch Who Skips Lunch Yet Savours Game Terrines
King Charles follows a remarkably simple daily routine when it comes to midday meals. According to multiple royal insiders, he rarely sits down for a formal lunch. He prefers a light snack like a boiled egg or a handful of almonds. But when state occasions arise, his adventurous palate takes over. The contrast between his ordinary habits and the elaborate dishes served at formal dinners is striking. Guests at those banquets have encountered everything from roasted grouse to the now‑infamous terrine. Charles’s willingness to try such fare shows a side of his character that surprises many observers. He is not a man who seeks novelty in everyday life, but he respects tradition enough to embrace the unusual when protocol demands it.
This behaviour also reflects a deeper principle: the monarch never wastes food or causes offense. He samples everything put before him, even if the ingredient raises eyebrows. The squirrel terrine king charles episode perfectly illustrates this blend of personal simplicity and public daring. For a man who eats like a monk on a normal Tuesday, sitting down to a terrine of wild squirrel represents a remarkable shift in attitude.
2. The Terrine That Turned Aristocrats Into Vegetarians
When Julius Smith mentioned the squirrel terrine king charles in an interview with the Mail, he described a scene of polite horror. Aristocratic guests, gathered for a formal meal, were presented with slices of terrine made from squirrel meat. The dish looked elegant enough — a classic French terrine, studded with herbs and perhaps a hint of brandy. But once the guests realised what they were about to eat, many quietly pushed their plates aside. Smith joked that the party suddenly gained “a few last‑minute vegetarians”. The irony is hard to miss: people who happily consume chicken, beef, and lamb drew the line at squirrel. Yet for generations, game meats like pigeon, hare, and even squirrel have been part of British country cuisine. The guests’ reaction underscores the gap between modern urban sensibilities and traditional rural fare.
Statistically, around 78% of Britons eat meat, but fewer than 2% regularly consume squirrel. The unfamiliarity of the ingredient likely caused the recoil. Many of those aristocrats probably had never considered squirrel as a food source. Their sudden turn to vegetarianism was a social coping mechanism — a way to avoid appearing rude while refusing the dish. This reaction raises practical questions about how to handle unexpected ingredients at a formal dinner. We will explore those later in the article.
3. Charles Handled the Meal With Trademark Politeness (and Foreknowledge)
King Charles did not flinch when the terrine arrived. According to Smith, the then‑Prince of Wales ate his portion with his usual graceful composure. He did not make a show of enjoying it, nor did he express discomfort. He simply ate. This behaviour aligns with his well‑known dislike of surprises at the dining table. Smith revealed that Charles almost certainly knew the terrine was coming. He likely tasted a sample beforehand to ensure it was safe and palatable. For a man who insists on consistency in his meals, advance knowledge is a non‑negotiable part of the process. The monarch’s staff understand this; they never present an untested dish to him.
This approach offers a lesson for anyone hosting a dinner party with unusual ingredients. Never serve a dish you haven’t tried yourself. Taste it beforehand. Adjust the seasoning. Make sure the texture is appealing. If the host has already enjoyed the dish, their confidence becomes contagious. Charles’s polite handling of the squirrel terrine was not a spontaneous act of bravery — it was the result of careful preparation and familiarity.
4. The King Is a Creature of Habit With His Dietary Preferences
Beyond the occasional exotic banquet dish, King Charles follows a rigid eating routine. Julius Smith noted that “you don’t need to waste his time offering things and asking questions because you already know what he likes.” This habit extends to everything from the way his eggs are cooked to the temperature of his tea. Once a preference is established, it rarely changes. The squirrel terrine king charles incident fits into this pattern only because it was a pre‑approved item. Charles does not enjoy culinary surprises. He values predictability and order on his plate.
For everyday hosts and home cooks, this is a reminder that most guests appreciate consistency. If you are known for your signature roast chicken, do not suddenly switch to an experimental squirrel stew without warning. Tell your guests what to expect. Give them the option to opt out. Charles’s staff manage his expectations by briefing him on the menu days in advance. You can do the same for your dinner party — send a simple note saying, “I’m planning a game‑based main course. Let me know if you have any dietary concerns.” That small gesture saves everyone from awkwardness.
5. The Worst Dining Habit Is Taking the Last Biscuit (and Photographing Food)
Smith also shared a piece of modern etiquette that would annoy King Charles more than any unusual terrine: taking the last biscuit without offering it to others, and worse, photographing your food at the table. In the royal household, food photography is considered vulgar. Charles believes meals are for enjoyment and connection, not for social media. The “last biscuit rule” is about generosity. If you take the final piece, you must first offer it around. This small act of courtesy shows respect for others at the table.
This rule applies even more strongly in formal settings. When you are a guest at a state banquet, your phone stays in your pocket. No photos. No videos. The focus is on the company and the conversation. For the average reader, this is a simple but powerful tip for improving your own dining etiquette. Put your phone away. Pass the dish before taking the last serving. These gestures cost nothing but build a reputation for thoughtfulness.
6. Princess Anne’s Appetite for Black Bananas and Smoked Kippers
The royal family’s unusual eating habits are not limited to King Charles. Princess Anne has her own quirks. Former royal chef Darren McGrady revealed that she prefers bananas that are nearly black — overripe and spotted. The reason is practical: overripe bananas digest more easily. She also enjoys smoked kippers, a strong‑flavoured fish that many find polarising. These choices reflect a no‑nonsense approach to food. Princess Anne does not eat for show; she eats for function and taste.
From a nutritional standpoint, overripe bananas contain higher levels of antioxidants and are easier on the stomach. The sugars are more broken down, making them a good option for people with sensitive digestion. Smoked kippers are rich in omega‑3 fatty acids and vitamin D. Princess Anne’s diet, though odd to outsiders, is grounded in sensible choices. The lesson here is that unusual eating habits often have a logical basis. Before judging someone’s food preferences, consider the underlying reason. Perhaps they have digestive issues, allergies, or simply a love for strong flavours.
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7. Devilled Pheasant: A Royal Favourite With Mango Chutney
The final surprising fact about royal dining involves a dish called devilled pheasant, a favourite of Princess Anne. Executive chef John Williams of the Ritz described how it is made: a couple of whole pheasants are poached, then the meat is shredded and kept warm in the poaching juices. Freshly whipped cream is added, left to stiffen in the fridge, and then mixed with a generous amount of Green Label mango chutney. The combination sounds unusual — creamy, spicy, sweet, and savoury all at once. Yet it is a classic British dish dating back to the Victorian era, when “devilling” meant adding bold spices and chutney to leftovers.
This dish offers a practical insight for home cooks. Do not be afraid to combine contrasting textures and flavours. Whipped cream with mango chutney creates a surprisingly balanced sauce for game birds. The acidity of the chutney cuts through the richness, while the cream smooths out the spice. If you ever find yourself with leftover roast chicken or pheasant, try this quick recipe. It transforms plain meat into something memorable.
What to Do When You Are Served Something Unappetizing at a Formal Event
Imagine you are at a dinner party and the host presents a terrine of squirrel — or any ingredient that makes you uncomfortable. Your first instinct might be to grimace or push the plate away. But there are better ways to handle the situation without causing offense. Here are three strategies based on royal etiquette and common sense.
Politely Declining Without Making a Scene
If you genuinely cannot eat the dish, say quietly to the host, “I’m so sorry, but I have a sensitivity to game meats. I don’t want to waste it; may I just enjoy the vegetables?” This phrasing takes the blame off the host and places it on your own body. It is honest without being rude. Avoid negative words like “yuck” or “gross.” Keep your tone warm.
Taking a Small Portion and Moving It Around
Sometimes the best approach is to take a very small serving and cut it into tiny pieces. Push them around the plate, occasionally taking a minuscule bite if you can manage. This simulates eating without actually consuming much. The key is not to draw attention to yourself. Focus on conversation. No one will notice if your fork is busy moving food rather than lifting it to your mouth.
Using the “Last‑Minute Vegetarian” Card
Guests at the squirrel terrine banquet used this tactic. If you have no dietary restrictions, you can still say, “I’ve actually been trying to reduce my meat intake lately. Would it be okay if I skip the terrine and have extra vegetables?” This is a mild white lie that preserves everyone’s dignity. It works especially well if the host has provided a vegetarian alternative.
Why King Charles Insists on Knowing the Menu in Advance
Charles’s habit of previewing dishes is not just about personal preference. It is a matter of protocol and safety. As head of state, he cannot afford to be seen reacting negatively to food. A grimace or a choked bite could become a news headline. By tasting the dish beforehand, he ensures that everything is edible and that he can eat it with composure. For ordinary hosts, this principle translates to always tasting your cooking before serving. Never present a dish you haven’t sampled. This small step prevents embarrassing mistakes — an overseasoned sauce, a raw centre, or an ingredient that simply does not work.
A Closing Note on Royal Dining and Everyday Etiquette
The story of the squirrel terrine king charles teaches us that even the most shocking meals can be navigated with grace. King Charles, Princess Anne, and the royal staff demonstrate that food is as much about relationships as it is about taste. Whether you are hosting a dinner party or attending one, the goal is to make everyone feel comfortable. Offer choices. Avoid surprises. Put your phone away. And if you ever find yourself facing a terrine of squirrel, remember the monarch’s example: take a small bite, smile, and focus on the company around you.
