Like almost everyone else I know with access to a Netflix password, I just finished the fourth season of The Crown. And while there’s much to be said about Princess Diana and Margaret Thatcher and the stag tragically shot at Balmoral, I’m here to talk about the food.
The show itself doesn’t hone too much on the royal palate—the camera pays closer attention to decorum rather than dinner—yet sometimes we’re let into the wood-paneled dining rooms, where the relatives cavort over Scotch eggs and salmon, asparagus and armagnac. The table is often the site where the difference between the royal family and their less royal counterparts becomes apparent.