麻豆社

Michael Buerk is joined by chefs Paul Ainsworth and Anna Haugh to showcase food inspired by the royal family's tours overseas and home lives. Paul gets inspiration from Prince Philip's younger days when he crossed the Arctic and was served a meal of caribou venison. Meanwhile, Anna travels to Scotland to find out more about the cake the Queen is said to take with her wherever she is in the world, and Atul Kochhar creates a curried mutton pie the way Prince Charles likes it. Plus historian Dr Matt Green looks at the story behind the favourite royal tipple, gin, revealing how it was brought to Britain by William of Orange.