In the King's Kitchen

New Zealand Herald, Volume LXXV, Issue 23037, 14 May 1938, Page 6 (Supplement)

In the King's Kitchen

Preparing for Banquets

By M. DEVEREUX

fTHE kitchens at Buckingham Palace, some of the largest in the world, will bo particularly busy during the cosmopolitan 1938 London season, with its Courts, banquets and evening receptions. Each of the banquets and Royal parties entails an immense amount of preparation on tho part of tho Household officials and staff, and plans are made several weeks in advance to ensure economical and smooth working on tho groat occasion. For the larger receptions and dinners Monsieur Reno Bomsson, the King's chef, who enjoys many privileges as a result of his important position, engages extra staff and carefully thinks out the menu to be. submitted to Queen Elizabeth for her approval. Except for official banquets and State dinners, tho

ft oval menu on such occasions usually consists entirely of cold dishes, such as caviare and other sandwiches, lobster mayonnaise, tempting salads, Windsor pies, trifles, pastries and ices. On the other hand, when Their Majesties lunch or dine alone the menu is short and extremely simple. Whether the meal is elaborate for Stato visitors or a simple family luncheon, the Queen takes great interest in the menu and sometimes suggests alterations to the chef. Wine 200 Years Old

Evening courts and State banquets are held in the big Ball Room, the largest and newest of the State rooms, built in 1853-55, and measuring 123 feet by 60 feet. Private banquets, including the famous Derby Night dinners are, however, held in the State dining room.

"Buck House," as the Palace is often called by the staff and officials, has two main kitchens, both larger than the historic ones at St. James' Palace, where meals were sometimes prepared for the Duke of Windsor when he was Prince of Wales. Within recent years the old-fashioned kitchen equipment at the Palace has been considerably modernised. Quick service lifts have replaced the old hand-to-hand system of serving from kitchen to dining table, and efficient gas cookers have been installed instead of some of the coalheated, ovens of former days.

Highly polished copper, aluminium and silver dishes and utensils line the extonsivo walls, while thousands of knives, forks and spoons are kept in large drawers and cupboards. The supplies of plate, linen and class bearing the Royal crest are so considerable that it is never necessary to hire auy from outside, even for the largest reception. On any special occasion wines of every kind, many once kept in St. James' Palace, are brought up from tho vast cellars of Buckingham Palace. Some of these bottles are nearly 200 years old, the envy of all connoisseurs. The Palace kitchen staff, under Monsieur Bouisson, numbers normally only about a dozen, but for banquets and parties from 30 to 40 are engaged as an addition to tho staff, including underchefs, waiters and kitchen-hands from the big hotels. All waiters wear the impressive Palace livery and must be tall, slim men. For State banquets and special receptions the King's famous gold plato and Queen's silver plate are used, making a magnificent sight under the blaze of lights. For the most important functions the fine State Apartments are opened up and decorated with flowers to match the gold, crimson and white furniture. Guests sit on narrow-seated cane and gilt chairs. Dress at Receptions For formal parties male guests wear full dress uniform or Court dress with decorations, but evening dress is sufficient for informal receptions. The women attending Courts wear the specified veil, feathers, regulation train and evening dress cut away at the neck. AH guests are told in advance what they are expected to wear. Under the. Lord Chamberlain, who issues the actual invitations to the Palace parties and banquets, as well as for the Courts, is the Master of the Household, who is responsible for all domestic ments. He receives the King's guests on all except State occasions, and under his supervision are the Chief Clerk to the Household, the Inspector of Buckingham Palace, the Palace Steward and the Housekeeper of Buckingham Palace. -