Who is Graham Newbould? Wikipedia, Age, Cause of Death, Royal Chef » Ngnews247

Graham Newbould, a royal chef in the 1980s who served the Queen ‘penny’ sandwiches and poached rabbit for corgis, has died suddenly aged 66.

Before serving penny-shaped sandwiches and serving the late Queen, an executive chef died unexpectedly earlier this month.

Graham Newbold, 66, served King Charles and his first wife for five years at Kensington Palace from 1987, before Buckingham Palace and the Royal Yacht Britannia from 1980 to 1982 Work.

The Michelin-winning chef, who was born in Wakefield, Yorkshire in August 1956, went on to have a thriving career at another restaurant. He is survived by two children from his first wife, as well as by his second wife, Heather, and their son.

Who is Graham Newbold?

Bryan and Marion Newbould’s eldest son, Graham, was born on 1 August 1956 in Wakefield, Yorkshire. After high school he studied at a culinary academy before being tutored by Michel Bourdin at Connaught in London, where he eventually gained the position of chef at Poissonnier before going on to work for the royal family.

After earning a star at Inverlochy Castle, he traveled to Barbados to work as a chef at the Treasure Beach Hotel and from there to Grenada as head chef at Calabash.

When he finally returned to England, he opened his own restaurant at The George in Wormald Green, on the road from Ripon to Harrogate, Yorkshire. The walls of the dining room are covered with artefacts from his service to the monarch. His last appointment was as cook to the Duke of Bedford at Woburn Abbey.

Newbold was married twice. His first bond with Joey was called off. His second wife, Heather, their son, and a son and daughter from his first marriage are his only surviving family members.

Graham Newbold, 66, worked for King Charles and his first wife at Kensington Palace for four-and-a-half years before working at Buckingham Palace and the Royal Yacht Britannia from 1980 to 1982.

Born in Wakefield, Yorkshire, in August 1956, the Michelin-starred chef went on to flourish in another company. He is survived by two children from his first marriage, Heather, his second wife and their son.

While Newbold has declined to share royal rumors during his time working for the royal family, he did take viewers inside the royal kitchen in Channel 5 documentary Secrets of the Royal Kitchen in 2002, when he revealed some of the stories about the late Little-known details of the Queen and her family’s dining preferences.

The Duke of Bedford’s personal chef

On the show, Graham – whose most recent position was the Duke of Bedford’s private chef at Woburn Abbey – discussed how Princess Diana asked him to prepare jacket potatoes for Princes William and Harry, and what the Queen will How to Eat Your Own Food Enjoy fish and chips at Buckingham Palace.

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While working at Buckingham Palace and Kensington Palace, the chef avoided discussing the royals’ private lives, telling reporters: “I’ve signed the Official Secrets Act and anything related to the royal family is taboo,” according to online sources .

Still, when asked if he was responsible for the late royal’s svelte figure, he jokingly joked that he was the one who put Princess Diana “on the front page”.

michelin star

Graham left the royal family after more than six years of service to work as a chef at the Inverlochy Castle Hotel in Scotland, where he was awarded a Michelin star.

He shares some stories from his time at The Firm in 2002, when he revealed the secrets of the Royal Kitchen. He noted on the show that the royal family “likes meals that are simple and elegant, not too hot, not too big and not too small”.

The late Queen Elizabeth II and Prince Philip enjoyed a full English breakfast at 8am, lunch at 1pm, afternoon tea at 5pm and dinner at 8pm every day

Everything has to be tasteful and beautifully presented. Still, they don’t come with much garnish, so you can have salmon fillets and mayonnaise on a plate, Graham suggests on Channel 5.

The chef also mentioned that garlic was banned from the royal table and that the queen wanted her to eat fish and chips, known as haddock St Germain, consisting of small pieces of fried haddock and chips coated in breadcrumbs and Bain sauce.

According to Graham, the queen has a peculiar habit of eating penny-shaped sandwiches at afternoon tea because “the custom holds that anyone who serves sharp food is seeking to overthrow the crown of England,” he said.

royal chef

As royal chef, Graham also prepared meals for the royal animals, such as tripe for the hounds, chopped boiled lamb liver or rabbit rice and cabbage for the corgis.

The chef will take the opportunity to try new things because he is also in charge of the Christmas dinner. He said the royal family doesn’t like Christmas pudding or mince pies, which has allowed him to try unusual desserts such as pia colada mousse with raspberry sauce.

When King Charles, the Prince of Wales and Princess Diana returned from their honeymoon, Graham was asked to take over as one of their two personal chefs. Graham was one of the chefs who assisted the couple with their wedding breakfast in 1981.

Unlike his parents, King Charles prefers to start his day with a small bowl of fresh fruit salad and a glass of freshly squeezed orange or apple juice.

Next, he’ll use milk from the Royal Dairy in Windsor with six different dried fruits, including apricots, peaches, figs, plums, apples and pears.

Afterwards, he’ll eat bread with six different types of honey. Graham said he would slice the toast and spread a little honey on each slice. Princess Diana, meanwhile, preferred instant coffee for breakfast, cereal or bran flakes before toast with jam and fruit yoghurt.

Unless they were at Highgrove, Gloucestershire, where the king would eat a soft-boiled egg with Vegemite soldiers after hunting or polo, Diana and Charles would have a light lunch and forego afternoon tea. Graham also revealed that Charles would travel with a breakfast box containing his honey, cereal and dried fruit.

The chef remembers Princess Diana asking him to prepare wrapper potatoes for Prince William and Princess Harry, topped with cheese sauce, delicately poached eggs and parmesan.

As Diana enjoyed lunch, he observed that King Charles had different tastes. The chef gushed about the joys of serving the royal family and recalled having to scold young Prince William for hitting him with a golf ball.

He also recalls a situation where, while preparing hors d’oeuvres for a party at Kensington Palace, he pretended to be King Charles admiring his Highgrove Garden kitchen, not realizing Princess Diana was standing behind him.

I didn’t realize the princess was giggling behind me. He said in a 2002 broadcast that she thought it was funny. One of two sons, he studied cooking at a nearby university, then trained under Michel Bourdin at the Connaught Hotel in London, where he rose to chef Poissonnier before starting work at the palace.

quit the royal family

Graham resigned as a royal in 1987 to work as a chef in a commercial setting. He earned a Michelin star while working at Inverlochy Castle before moving to Barbados to work as head chef at the Treasure Beach Hotel.

He also enjoyed working as Executive Chef at Calabash in Grenada before moving back to the UK. He then opened his own restaurant at The George in Wormald Green, Yorkshire. Working for the Duke of Bedford at Woburn Abbey was his last position.

Graham is an honorary member of the Académie Culinaire de France and a member of the Club des Chefs des Chefs, an organization of chefs who have worked as head chefs around the world.

Graham has two wives in his personal life. He has a son and a daughter from his first marriage and a son from his second marriage to Heather.