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Most of the program comprised Newbould demonstrating how he made dishes for the royal family: duck bigarade, what I think he said they called “haddock St. Germain” (the royal version of fish ‘n chips–pretty little haddock fillets in what looked like panko crumbs. Although doesn’t “St. Germain” mean “with peas”?), prime rib–all classic French/English cuisine that was, frankly, sort of a pleasure to see made, every roasted potato carved with its correct seven sides. He prepared the Chuck-n-Di wedding breakfast (including a chicken dish made with lamb mousse that’s named after Diana) and even showed how he made the royal dogs’ favorite dish (cabbage, lamb’s liver, rice). In that sequence his narration was laid over footage of a pretend QEII in her nerdy outdoor schmatte (wellies, green coat, headscarf), letting pretend royal corgis out of a Land Rover.
This is clearest when you look at Prince Charles’ pet organic farming interests, which used to get him called a wacky effete dreamer. My favorite moment in the documentary was a scene at the Duchy Home Farm at Highgrove, where, due to the Prince’s involvement in the Rare Breeds Survival Trust, they raise what are officially called (in very Monty Python fashion) Large Black pigs. Large Black pigs fell out of favor in recent years because they are quite fatty, but they apparently yield unusually succulent bacon. There was a shot of a pensive Highgrove staff member who said almost hesitantly, as if he were revealing something very naughty, “the Prince of Wales reallllllly likes this bacon, I have to say.”
