FOOD TVPrue Leith

Judge Prue Leith on preparations for the Great British Menu's royal banquet and some VIP stories of her own…

After an incredibly hard-fought competition that’s seen the nation’s finest chefs battle it out for the chance to cook for HRH The Prince of Wales, we reach the final of Great British Menu this week. And Prue Leith, one of the judges with the enviable task of tasting each and every dish cooked by the chefs, says Prince Charles won’t be disappointed with the four-course banquet he’ll be served on Friday.

"The food I’ve tasted this series has been incredible. It’s why I’ve been a judge since the programme started and why I love it so much – I’m so greedy! It’s rare you get a bad mouthful.

"In fact, it’s wonderful when a chef does make a hash of it as it gives us something different to say! I think the stakes are higher this series because the honour is cooking for The Prince of Wales, who’s such an advocate and campaigner of organic, regional food.

"The chefs who have made it this far are used to cooking for grand people, but they’ll obviously be flattered by the thought of cooking for Royalty. I’ve been in catering all my life and always remember cooking for the Royals over all others."

Not that Prue – now 70 and a restaurateur, caterer, TV cook, broadcaster and cookery writer, has happy memories of all her Royal meetings…

"Her Majesty was opening the Queen Elizabeth II Conference Centre and I was asked to serve her a cup of tea," says Prue. "I tried to get out of it – not because I’m too grand, but because I’m not a trained waitress. I was so nervous; my hands were shaking as I said, 'Black or white, Ma’am?' She asked for black and I thought you should add lemon, so I did and was then told she didn’t like lemon, so had to fish it out in front of her. The poor woman ended up with weak, lemony tea and what she’d have liked was a strong, black cup. That’s why you need professionals to do these things!"

This week’s regional winning chefs are certainly professional and determined to impress HRH with their locally sourced ingredients from National Trust estates.

"We used to have top chefs come on the programme who cared about the quality of ingredients, but didn’t care where it came from," says Prue. "Now we’re seeing the sustainability ethos has permeated through and they want to find and use local British suppliers and produce they wouldn’t have bothered about before.

"It’s partly thanks to Prince Charles who was very brave about championing organic food all those years ago when people thought he was a freak. He’s inspiring.

"I’ve met him a few times as I’m involved in many educational food programmes and environmental charities, as is he. He’s very nice, very professional and hugely enthusiastic about living and eating well."

Talking of eating well, Prue says her minty peas dish (see recipe) is food fit for a (future) King.

"Newly emerged mint tastes like the essence of spring and this dish is a classic: so simple and good that I serve it on its own as a starter, or as a side dish with roast duck. You can even add chicken stock to make it into a thick soup if you prefer."

It’s certainly easier to make than the banquet she was once asked to cook for a former US President, George Bush Senior.

"I was in the kitchen and made a silly joke to another chef: 'Don’t forget the arsenic.'
 
"Suddenly I was swamped by CIA men, asking questions. I had to protest I didn’t want to poison the President!"

FOOD TVRecipe

Full Recipe: Prue's peas