Sucker Punch to Palace Chefs ?

The highlight of any royal chef career has to be catering a royal wedding. Sure, cooking for visiting kings, queens and presidents is special and carries some kudos on your resume, but to be rattling pans in the Buckingham Palace kitchen on the day of the royal wedding creates memories of a lifetime. I will never forget preparing the wedding breakfast on July 23rd 1986 for the wedding of Prince Andrew and Sarah Ferguson.

If rumors are to be true though it looks like todays royal chefs will be packing up their knives and heading home as soon as the last sausage roll has been sent out to the canape reception the Queen is hosting and …er… leaving the three course dinner to “the experts”

Fresh from the blow to the royal pastry chefs ego that they only have to supply the recipe for the chocolate biscuit cake for Prince Williams groom cake and not actually make it, I am hearing rumors that the evening party has been outsourced to Anton Mossiman.

In the UK Daily Mail Katie Nicholl writes that Prince Charles, who is hosting the evening dinner has arranged for the award-winning Swiss chef to cater a three course meal. Prince Charles has long been a fan of Mossiman because of his use of organic products ( The prince even has lamb from his own estate sent to Mossiman to cook)

I had the pleasure to work alongside Anton Mossiman once when he was at the Dorchester Hotel in London (long story, will tell you another day) and marveled at the food he was preparing back then.