King Charles is famously known for preferring a simpler diet, even shirking a daily lunch. When it comes to state banquets, however, he's more than happy to sample any of the exotic dishes presented to him.
However, guests might be less used to some of the more unusual things that end up on the dinner table. Julius Smith, a former royal butler and the founder of Regal Afternoon Tea, revealed that aristocratic guests were once presented with a meal that turned several of them into "vegetarians".
Speaking to the Mail, Julius revealed that the King, who at that time was still the Prince of Wales, and guests were served a "terrine of squirrel". The meal didn't land with everyone, with Julius joking that the party suddenly had "a few last-minute vegetarians" and many plates returned untouched.
However, one person who seemed to enjoy the meal was Charles himself, who reportedly handled the unusual dinner with his "trademark politeness". And it seems that the dish would have had the approval of the royal, who doesn't like surprises when it comes to his mealtimes.
"There's a good chance he knew what was coming and had tried it already to make sure it was edible," Julius told the publication.
The monarch is a creature of habit with his dining preferences, with Julius revealing: "You don't need to waste his time offering things and asking questions because you already know what he likes."
© Getty ImagesBut there is one dining habit that might end up annoying Charles. "The worst thing you can do is take the last biscuit without offering – and take pictures of the food," Julius said. "Just enjoy it!"
Unusual royal habits
The King isn't the only member of the royal family who enjoys meals that might make many of our stomachs churn, with Princess Anne enjoying blackened bananas and smoked kippers.
On the royal's banana preference, former royal chef Darren McGrady previously told TODAY: "[Princess Anne] almost always preferred the bananas almost black – overripe – because they digest easier."
© Getty ImagesAs for one of her go-to choices when it comes to dinner, John Williams, the executive chef at the Ritz, revealed that the 75-year-old is a fan of devilled pheasant. Explaining this, he told Country Life: "Basically, a couple of whole pheasants are poached, then taken off the bone, shredded and kept warm in the poaching juices.
"You just add freshly whipped cream, left in the fridge for an hour to stiffen, mixed with a good amount of Green Label mango chutney."
