In The Royal Manner
Copyright © 1999 by Paul Burrell
All rights reserved.
Warner Books, Inc.,
Hachette Book Group, 237 Park Avenue, New York, NY 10017
Visit our Web site at
www.HachetteBookGroup.com
First eBook Edition: November 1999
ISBN: 978-0-446-55354-4
The “Warner Books” name and logo are trademarks of Hachette Book Group, Inc.
Photography by Simon Smith, assisted by Christopher Morris Food styling by Kathryn Hawkins, assisted by Sally Prong
Photographic styling by Clare Louise Hunt Food historian Joan P Alcock Book design by DW Design
Contents
NEW YEAR'S DRINKS AND CANAPE PARTY
For Maria, Alexander and Nicholas, who make my life complete
D
URING MY TWKNTY-TWO YEARS OF SERVICE to the Queen and the Duke of Edinburgh, and the Prince and Princess of Wales, I have been fortunate to witness the ultimate in stylish and elegant entertaining, from private and intimate family occasions at Sandringham and Highgrove to grand and lavish State Banquets for presidents, kings and queens. My memories of such events have led me to write this book, and share with you my experiences.
My upbringing was a far cry from the luxury of Buckingham Palace. I was born into an ordinary working-class family and lived in a small terraced house in the village of Grassmoor, a coal-mining community in the north of England. I vividly remember visiting London for the first time with my family when I was eight years old. Over the years I have often been reminded that while watching the Changing of the Guard at Buckingham Palace, I turned to my parents and said, ‘One day I'm going to work here.’
However, it was not until recently that I discovered that it was my mother who chose my destiny, for which I will always be grateful. At her funeral, standing by her graveside, my younger brother turned to me and said, ‘There is something you should know, Paul…’
He told me of an incident which had happened many years previously, while I was away at college. I had asked my mother to open all my mail during my absence. Two letters arrived on the same day, one bearing the Royal crest and offering me a position as a footman in the Royal household, the other from Cunard offering me a position as steward on board the QEII. Fearing that I might choose a life at sea, my mother burned the letter from Cunard on the coal fire, swearing my brother to secrecy for the rest of her life. It was a very poignant moment.
And so it was that at the age of eighteen I joined the staff of Buckingham Palace as a household footman, and my new life and career began.
After only a year, I became the Queen's personal footman, and soon began travelling with her and Prince Philip to almost every corner of the world. My experiences of Royal tours will remain with me for the rest of my life. From walking along the Great Wall of China with the Queen, to a visit to the remote South Pacific Island of Tuvalu aboard the Royal Yacht
Britannia,
or a visit to the Tutankhamun exhibition in Cairo with the Princess of Wales—each tour was unique and holds very special memories.
On one official visit to Saudi Arabia the Sultan's advisers ushered me into a cupboard in the Royal apartments before the Sultan and the Queen arrived. Apparently it was not protocol for staff to be in the Royal presence. Imagine Her Majesty's surprise when she had occasion to open the cupboard door, only to find me inside looking totally bemused!
On all our visits we were treated to sumptuous banquets where exotic foods such as truffles and caviar would be served on the finest china and silver. However, in complete contrast and in line with local traditions and customs, we were also encouraged to sample the more acquired taste of delicacies – the most memorable being sheep's eyes and monkey's brains served on banana leaves and coconut palms.
Entertaining in the Royal Household was more conventional. I attended and participated in the organization of Her Majesty's State Banquets and receptions for world leaders and heads of state, including the visits of President and Mrs Reagan at Windsor Castle, and the visit of his Holiness Pope John Paul II at Buckingham Palace.
In 1987, I was asked by the Prince and Princess of Wales to join their household at Highgrove House in Gloucestershire. I became butler to the most famous couple in the world and was responsible for their private entertaining both at home and abroad, and on official and private visits. Five years later, when the Royal couple sadly separated, the Princess was asked to compile a list of everything she would wish to take from Highgrove to her apartment at Kensington Palace. Much later I learned that at the top of her ‘wish list’ was my name.
For me, the Princess was the personification of style, and it was my privilege to serve and know such a unique and inspirational human being. From her I learnt that simplicity is often the most tasteful and attractive approach to entertaining. I remained in her service until her tragic death in the late summer of 1997.
My career within the Royal Households was extraordinary. I was given so many opportunities to see the world and experience situations which I could otherwise have only imagined. I poured vintage wines into crystal glasses, served delicious food from silver platters on to, fine bone china, and decorated rooms and tables with beautiful flowers.
As recognition of my service to the Royal Family, I was decorated by the Queen with the Royal Victorian Medal at an investiture at Buckingham Palace in November 1997. I will treasure this proud moment, which I shared with my family, for the rest of my life, in the knowledge that I am the only person to have been awarded the RVM for services to Diana, Princess of Wales.
With this book, I will take you on a guided tour throughout the year and show you new ways of entertaining for every season and almost every situation. It is an honour to share with you my personal insights and unique knowledge, which I hope will eliminate all the stress and formality from entertaining. It is my sincere wish that you will enjoy entertaining with style.
Style is not the exclusive preserve of the rich and famous. Style can be achieved by anyone and is often most effective when simply executed. We all entertain; it may be as simple as inviting a friend for lunch or dinner at home, as special as a family gathering at Christmas, a christening or a wedding, or as challenging as a children's party. Whether we entertain on a simple level or with lavish flair depends on our individual style and how we want to show our hospitality, and also on the strength of our budget. So it is very important to plan your entertaining properly, and I will take you through the steps to ensure that your party is a success.
First, have a clear idea of the kind of event you want to hold, and who you would like to invite. This is the best way of working out how much it is going to cost and, of course, the numbers you will be catering for. The budget is obviously a great consideration for us all.
Once you have decided on the format of your party, you are then ready to send out the invitations. Make sure you clearly state the venue address, the time of arrival and any dress code (if appropriate). Printed invitations are necessary for formal events, but for a casual ‘at home’ or a family get-together a simple telephone call will suffice. Always mention the dress code– there is nothing more embarrassing than arriving at a function in the wrong clothes.
Remember that the names printed on invitations are the only people invited, so the names of partners and children should be included if you intend them to come along as well. When planning your invitations be sure to include an RSVP
(rÉpondez, s'il vous plaÎt –
please reply) and a contact address or telephone number, so that your guest can indicate, as soon as possible, whether they will be able to attend. It is polite to reply to an invitation within a week.
As far as timing is concerned, lunch is usually prompt at 1pm, in order to allow your guests time for other appointments later in the day. Dinner, although a formal meal, is often more relaxed, and is usually served between 8 and 9pm. It is polite and customary to invite your guests for a drink before dinner, and you need to specify this on the invitation: e.g. 8 for 8.30pm or 8.30 for 9pm.
Pre-dinner drinks and cocktails arc an excellent opportunity for your guests to relax and get to know each other, especially if they have not met before. Choosing the right mix of people is an important factor in making your party a success, so do give some thought to choosing personalities who might mix well; there is nothing more boring than a room full of people who have little in common.
With these things covered, it is time to plan the menu and table setting. Remember to take into account any special dietary requirements and compile a list of drinks which you wish to serve during the course of your event. You should then check that you have enough china, glass, cutlery and serving utensils.
I have compiled the following guide to help you in choosing china, glass and tableware, setting the table, planning your menu and drinks, and choosing flowers for decorating your home and table. Remember that presentation is of the utmost importance.
PLANNING A DINNER PARTY
CHINA
Most of us have one good china dinner service which can be used for almost any occasion. An average service usually comprises of eighteen pieces: six each of main, side and sweet plates. The sweet plate can double as a first-course plate if you wish, although it is perfectly acceptable to use an entirely different set of plates for the sweet course. It can be very attractive, unusual and a talking point to use a collection of mis-matched but similar-sized plates for the sweet course. For example, a range of blue and white china of various designs or perhaps plates decorated with a common theme, such as animals or flowers. Use your imagination and individuality.
