FROM attending a church service at St Mary Magdalene to gifting all members of staff a 35 voucher, the Queen is said to have a number of Christmas traditions.
And according to one royal biographer, the Queen also plans the annual Christmas lunch down to the very last detail, including having “the grown-ups in one room and the children in another”.
According to reports, the late journalist and biographer, Kenneth Rose, used to note down conversations he had with royals in his diaries.
In one, he said the Queen’s first cousin, Prince Edward, Duke of Kent, revealed Her Majesty organises the seating plan at the annual Christmas feast and requires children to sit “in another room”.
Prince Eddie describes how the Queen plans the annual family Christmas lunch down to the last detail,” he said.
“The grown-ups are in one big room, the children in another.
Towards the end of lunch, the doors are flung open and in rushes the horde.
The diaries of Kenneth Rose, who died in 2014, have been printed in the Mail.
The royal family are thought to have a number of traditions for the festive period, including their routine at Sandringham and what they eat for Christmas dinner.
Darren McGrady, the former chef toQueen Elizabeth,Diana Princess of Walesand PrincesWilliamandHarry, revealed exactly how the elite family spends Christmas.
He told Cosmopolitanthat the family head toSandringham House in Norfolk for the celebrations.
TheQueenheads up early on December 19 or 20 and the family join her on Christmas Eve.
Darren revealed: The Royals are of German descent so they weave in German traditions to their celebrations.
After afternoon tea, they open gifts on Christmas Eve, as is the German tradition.
“Christmas morning, the family eats a hardy breakfast before heading off to church.”
After church, the family enjoy Christmas lunch which is thought to include a shrimp or lobster salad, roast turkey and all the trimmings and Christmas pudding with brandy butter.
In the evening, they’re thought to enjoy a lavish buffet, with 16-20 different items spread out for them to choose from and chefs on hand to carve the meat.
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