Edward Griffiths

The former Deputy Master of the Royal Household Edward Griffiths talks about his role serving Her Majesty The Queen and about a book of recipes from Buckingham Palace he has co-authored with Royal Chef Mark Flanagan.

The book presents three-course menus adapted from those served to guests of The Queen at Buckingham Palace. Recipes include Eggs Drumkilbo, a first course of hard-boiled eggs, lobster and prawns much loved by HM Queen Elizabeth; a chocolate biscuit cake that was made to celebrate the marriage of TRH Duke and Duchess of Cambridge, and a blackcurrant sorbet that was particularly fashionable during the reign of George IV. As Deputy Master of the Royal Household, Griffiths has been involved in planning the celebrations of many royal and state occasions including the wedding reception of TRH Duke and Duchess of Cambridge.

Griffiths spent 14 years working for the Royal Household and before that worked as managing director of Roux Restaurants and then Roux Fine Dining. He is currently an executive director of WSH Ltd, and Chairman of Searcys Ltd and Portico Ltd.

This year’s festival literary dinner features a royal menu devised by Mark Flanagan.