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Queen's former chef pays tribute to 'cheeky' Prince Philip

The Queen's former chef has paid tribute to Prince Philip praising his cheeky' sense of humour and revealing he thought the Duke of Edinburgh' was the Balmoral gardener the first time they met.

Darren McGrady, 58, who was the personal chef to the Queen in the 1990s and also worked for Princess Diana, shared a tribute to the late royal in a video on his YouTube page, revealing he once caught his daughter-in-law Princess Diana hiding in the royal kitchen eating lychees.

The chef added that Prince Philip 'loved to grill on the barbecue' and that he had an 'adventurous' palette often asking for game from the estate or dishes such as kipper souffle and devilled kidneys. 

'The first time I met Prince Philip, it was at Balmoral Castle,' Daren said.  

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Darren McGrady, 58, who was the personal chef to the Queen in the 1990s and also worked for Princess Diana, shared a tribute to the late royal in a video on his YouTube page, revealing he once caught his daughter-in-law Princess Diana hiding in the royal kitchen eating lychees.

'In my first year there was working in the kitchen, and I was the only one there. 

'This old man came in, in tatty clothing, and a really tatty sweater with all the elbows falling apart and I thought he was the gardener. 

He said "I'm looking for the head chef".

'I said '"Just a moment, I'll go look for him for you." 

'So I went off into the larder and I found the chef.  

'I said "Chef, the gardener is looking for you".

'He said "The garden at this time of night?"

'We walked back into the kitchen together, and the head chef said "Good Evening Your Royal Highness," and I suddenly realised it was Prince Philip, the Duke of Edinburgh. 

Prince Philip 'loved to grill on the barbecue' and that he had an 'adventurous' palette often asking for game from the estate or dishes such as kipper souffle and devilled kidneys, the royal chef revealed (pictured with the Queen in 2016)

'After that he came into the kitchen, four or five times a week. He'd often come in and just discuss the barbecue, he loved to cook, and cook on the grill,' he added.  

Darren, who was born in the UK but is now based in Texas, often shares stories from his life working for both the Queen and Princess Diana in the 1990s. 

In the new clip, he shares a recipe for Prince Philip's favourite dessert, Crepe Islandaise as well as revealing how the Duke once caught Princess Diana hiding the the royal kitchen. 

Philip died in Windsor Castle earlier this month at the age of 99.

His funeral was held on Saturday at St George's Chapel with millions of people across the world tuning in to mourn the royal.

'He had a great sense of humour too, I remember Princess Diana sat in the kitchen, sat on top of the freezer and she was just picking away at lychees and she was chatting about the theatre and Phantom of the Opera.

'Suddenly the Duke walked in and she turned and said, '"Oh, you've caught me," he added.

'And he's, he said, "Oh, you're not here to discuss the barbecue tonight are you?" and she just looked horrified she said "I wouldn't know where to start."'

Darren also revealed that Philip had an adventurous palette and would often ask for unusual ingredients in his meals.

'Normally the Queen would be the one that chose the menus for the two of them for dinner, but I think he liked it when he got to choose the main use for his private dinner parties when he was with friends. 

'He always went for the weird and crazy and and different foods.

Darren also revealed that Prince Philip once caught his daughter-in-law Princess Diana hiding in the palace kitchen eating lychees. They are pictured together in 1987

'He would just think a steak was boring, he'd say "lets have hare or partridge", all of these different game from the estate.

'And he'd say, "let's do, let's do a souffle for dessert", and you say "would you like chocolate or vanilla?" and  he say "let's do kipper".

'Even at breakfast, he would think just eggs and bacon were boring, he loved it when you put smoked haddock kedgeree or devil kidneys on the menu,'  Darren went on.  

'I remember one time, we were at Wood Farm [Philip's cottage on the Sandringham Estate] and he had noisettes of lamb, tiny little eyes of lamb for dinner for him and his guests.

'He came into the kitchen and he said "what's for dinner?"

'When I said "noisette of lamb" I opened the fridge and pulled them out. 

The Queen's former chef has paid tribute to Prince Philip praising the Duke of Edinburgh's 'cheeky' sense of humour and revealing he thought the royal was the Balmoral gardener the first time they met.

'And he said "What are these?" and I said "That's leg a lamb steak for the staff."

'And he  looked at the tiny noisettes and the big leg of lamb steak and and he said, "we'll have those" so I had to thaw some chicken really quickly for the staff.   

The chef, who has more than six million views on YouTube for sharing his royal tales and recipes also recalled how Philip was great at cooking and loved to barbecue.

'Prince Harry called him the master of the barbecue he really was,' he said. 

'He 'd come into the kitchen after an afternoon tea, and the chefs would all be shouting to each other "The Duke's down, the dukes down" and they would just getting ready to discuss with him, what he wanted for dinner that night. 

'It wasn't just Balmoral where he cooked on the grill on the Royal Yacht Britannia too.

Recipe for Darren's delicious Drambuie chocolate mousse

INGREDIENTS 

6 ounces dark chocolate 

10 fl oz heavy cream

5 egg yolks

5 egg whites

1 tsp instant coffee

2 tbs Glenfiddich whiskey or Drambuie (that I use in the video) or any good whiskey 

1 tbs boiling water

METHOD

Melt the chocolate taking care not to overheat it in a large bowl. 

Put the coffee in a small bowl and dissolve in the boiling water. 

Whisk the egg yolks into the chocolate and then add the dissolved coffee and the whiskey and mix well. 

Whip the cream until stiff and peaks hold. 

Whip the egg whites until stiff and the peaks hold. 

Fold the cream with a metal spoon into the chocolate mixture followed by the whipped egg whites. 

Keep folding until there are no white specks of cream or egg white and then pour into a decorative serving dish. 

Put the mousse into the refrigerator for at least three hours to allow the chocolate to set. 

The top can now be decorated with rosettes of whipped cream and chocolate curls for table presentation. 

This mixture makes enough for about eight portions of dessert.

'When we were on the Western Isles cruise.  We could be up at the Isle of Skye or somewhere like that and he'd see a deserted beach somewhere and it would be a beautiful day and he'd say, "let's do a barbecue".

'So we've got a barbecue lunch and they'd send a boat if you're and set up the barbecue and he will go ahead and get the fire going and then the rest of the family will go along later. 

'He just loved cooking on the grill. 

'He was always tickled by new gadgets. I  remember somebody gave him a pepper mill with a flashlight on the end, and he could see where the Pepper was going this flashlight shining down onto its steaks when it was grilling. 

'I think all of the chefs used to enjoy it when the duke came into the kitchen to talk about a barbecue. 

'He'd always been into the gardens that morning or something and he knew what was right, we walked in and he checked everything whether lots of strawberries that were ripening, were the vegetable ripe?

'He had these plums that grew at Balmoral, they were just amazing and often you'd seen him in the garden just sort of stood there picking these gorgeous Victoria plums.

'He knew that there was strawberries in the garden and he was saying that, you better know as well.  He didn't suffer fools gladly. '

'Once at Sandringham, we had mango Melba on the menu for royal dinner. 

'When the Duke came into the kitchen and I was just peeling and slicing the mangoes , and he just stood there and said "that's not the proper way to peek a mango"' 

'And then he came over and gave me a mango and scooped around the edges and did the same, the other side around the stone.

'And he was so excited he was so proud that it actually shown the chefs  the proper way to do a mango,' he went on.

Darren also met with the royal on social occasions, saying that he was 'charming and elegant'.  

'I remember the Ghillies Ball at Balmoral  Castle, and I got to dance with him, the dashing white Sargent. 

Darren said they were dancing together and he just nodded his head and smiled.

Darren also revealed that Philip had an adventurous sense of humour and would often ask for unusual ingredients.

'One of the things I loved about this film was his sense of humour, too,' Darren added.

'He was cheeky like Prince Harry said. 

'I glanced across into the fruit cupboard one day at Balmoral Castle. 

'I saw someone in there, I could just see his back and I shouted across through the window "Hello, can I help you?" 

'Then I realised it was the Duke and he just stuck his head around. I said, "Oh, I'm sorry, Your Royal Highness,  I thought someone was stealing the fruit"  but he just looked back smiled and said, "Well, I am".

'One Christmas he came into the kitchen and I was getting the Christmas cakes ready for afternoon tea. 

'He looked at the cake and I'd done a 1990 in big bold letters across the top and in the bottom right corner I wrote the tyre in the corner.

'He said, '"what does tyre mean?" and I said "Oh it was a Goodyear".

'He was still laughing when he walked out the door'.

Darren also shared the how to make one of Philip's favourite dishes Crepe Islandaise.

'He attended a banquet in Iceland and he loved this dish so much he asked for the recipe. 

'And then when he got it, he sent it down to the kitchen. He was so excited that we got this dish for the royal chefs to prepare.

'He used to request it for a lot of his dinner parties.

'It's basically just jam and cream mixed together inside a pancake, it's simple and plain but he really liked it. 

He added hat Prince Philip 'loved his IPAs, even at banquets'.

'Your Highness. Thank you for the years of happy memories,' he finished. 

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