Yesterday I received an interesting e-mail message from a program researcher for the BBC; she was writing me about my article Royal Cuisine, and wondered if I would be interested in participating in an upcoming special titled “All the Queen’s Cooks.” Apparently, the program will be a lighthearted documentary including recipes, anecdotes and interviews with chefs, as well as members of the public, who have cooked for the Queen.

While I was browsing the internet I came across your article Royal Cuisine, which was very informative and fascinating to read with a lot of detailed information. I would love to have a chat with you about your article and wonder if you could write a few lines back to let me know if you were interested.

Good grief! It was nerve-wracking enough for me when I did a live radio interview on Food Talk with the Kelly Twins last November; I can’t imagine doing anything similar on film. In other words: no way. I’d certainly answer any questions from the researcher, but not for presentation on the tube. I have nothing against television, mind you, as long as I’m watching from the comfort of my couch – and not viewing images of myself, thank you. As I’ve long said, I’m much happier behind my keyboard secluded in my little house, although I know the day is fast approaching when I will have to get out and “promote” (with the release of my second fiction novel later this year).

 

Royal Cuisine required a lot of research; there aren’t many sources for “royal” food preparation, unless one goes back in time to the medieval or Tudor eras (and forward). I relied heavily on a few books, and a special section of the British Monarchy web site for accuracies. Additionally, I included information about the first Queen Elizabeth in the article, and I have to say I had more foodstuffs at my fingertips for those sections.

 

At any rate, I responded in kind to the BBC researcher (circumspect and civil, of course), offering my assistance in any manner that remains feasible for both of us. I’ll keep one and all posted.