Being royalty might seem glamorous, but it comes with its stringent dining protocol, and royal chefs are often instructed to omit two particular ingredients from the Royal menu.

One such ingredient, commonly found in many kitchens, was disclosed by Queen Camilla during an appearance on Masterchef Australia, where she caused quite a stir by admitting that the royals tend to steer clear of garlic.

Regarding its avoidance, Camilla mentioned: “I hate to say this, but garlic. Garlic is a no-no.”

One reason for this is that the smell and taste of the food can linger, meaning it could be somewhat unpleasant for both the royals themselves and anyone they are meeting.

Another reason is simply that the late Queen Elizabeth II was not a fan of this kitchen staple, nor did she particularly like onions.

The second culinary restriction for the royals has been pointed out by ex-royal butler and etiquette specialist Grant Harrold.

In an interview with Express.co.uk in 2022, he explained: “When dining, the Royal Family has to be careful with shellfish due to shellfish poisoning, due to their work schedules.”

“Therefore you will not normally find this on the royal menu.”

Despite the Royal family’s official stance on avoiding shellfish during formal occasions, they are known to indulge in such delicacies at other times.

The late Queen Mother Elizabeth Bowes-Lyon was particularly fond of a lavish seafood dish called eggs Drumkilbo from The Dining Room at The Goring in London.

This extravagant dish, which includes white crab meat, mayonnaise, cucumber, roasted tomato, caviar, lobster, and quail’s egg with a runny yolk, certainly contradicts the ‘no shellfish’ rule.