Lunches... dinners and snacks
requests from the public.
President Ronald Regan loved hamburger soup and also kept jelly beans on his desk in the Oval Office and when he travelled on Air Force One. His jelly bean habit started when he began eating them to help quit pipe-smoking and three and a half tons were delivered to the White House for his inauguration in 1981.
Meanwhile, John F Kennedy in the early 1960s was apparently fond of New England fish chowder and ice cream with hot fudge sauce.
Margaret Thatcher did not have a full-time cook at Number 10 and would cooked for herself and husband Denis.
Chris Collins, historian of the Margaret Thatcher Foundation, says: “I don’t think she was a genius in the kitchen. But she was game. She actually liked doing things like that. She liked anything where you had to have a method, and you put effort into it.”
But when it comes to rulers who lived to eat, it is hard to beat Queen Victoria. She could eat seven courses in just 30 minutes and 24 chefs were brought in specially to cook a banquet for her Diamond Jubilee.
The 5ft 1in tall queen’s wedding cake weighed nearly 300lb and she had a sweet tooth and indulged it with cakes, biscuits and sweets. Cranberry tart with cream was one of her favourite dishes and it was one of her chefs who created the recipe for the chocolate ganache sponge cake. She also helped to make Indian curry popular when she developed a liking for it herself. It’s no wonder Victoria abandoned the fashion for corsets later in life and her waistline eventually measured 50 inches. The monarch weighed just over seven stone in her youth and had a 22 inch waist, but piled on the weight following the death of her husband Prince Albert when she began comfort eating. French food was a favourite and Queen Elizabeth II’s chefs still use copper pans that belonged to Queen Victoria. Former royal chef Charles Elmé Francatelli created many royal desserts including Coburg Pudding made with apples and cream. He went on to bring out bestselling recipe books including A Plain Cookery Book For The Working Classes in 1852 featuring dishes like bubble and squeak, pumpkin porridge and cow-heel broth. The celebrity chef once claimed that he could “feed every day a thousand families on the food that was wasted in London.”