‘I was told the queen was com­ing to tea’

Irish Independent - Farming - - ANALYSIS -

AS well as mak­ing scented can­dles and per­fumes, Lucy Hagerty also cre­ates be­spoke fra­grances for high-end ho­tels, in­clud­ing Dro­moland Cas­tle, Adare Manor and the Cliff House Ho­tel.

She’s also tai­lor­ing a unique fra­grance for a Hol­ly­wood star whose iden­tity she’s not at lib­erty to re­veal. Con­fi­den­tial­ity is par for the course for the woman who once catered for the high­est cir­cles of Bri­tish roy­alty.

In her pre­vi­ous ca­reer as a per­sonal chef, she worked for the Duchess of York, Sarah Fer­gu­son, for three years in the 1990s.

“I was thrown in at the deep end,” she says. “On my first day I was told that the queen was com­ing to tea. I hadn’t time to be ner­vous and just set about mak­ing lovely sand­wiches and cakes. I cooked for Her Majesty a few times, and I met Princess Diana of­ten, be­cause she and the Duchess of York were very close friends at the time.

“I loved be­ing a per­sonal chef, but it de­manded a lot of travel and anti-so­cial hours, so when the chil­dren came along, I gave it up. Now I’m do­ing what I’ve al­ways wanted, and Peter is fol­low­ing his dream too. This time of year is ex­tremely busy for me — I’m lit­er­ally burn­ing the can­dle at both ends.

“How­ever, even if we’re like ships in the night, with Peter on the farm and me in the fac­tory, sup­per­time is a great time to catch up and talk about our day.

“We’ve been to­gether since God was a child — we met as stu­dents in Ox­ford, and next year we’ll cel­e­brate our 25th wed­ding an­niver­sary.

“We’re a great sound­ing board for each other and we’re al­ways look­ing for new ways to use our milk. Last night we were plan­ning ice cream.”

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