When Darren McGrady commenced his position as the Queen’s chef at Buckingham Palace, he expected to be cooking for the Royal Family, prime ministers, presidents, and dignitaries. Instead, he was charged with preparing the dog’s dinner.

“One of the first jobs I had was making food for the royal corgis. The dogs had their own menu,” he said.

Each day, Grady would prepare a little doggy buffet, which would include four types of meat – chicken, beef, rabbit and liver.

“The most important part of preparing the meat is that everything had to be cut into a fine dice, something we call a brunoise, its a very, very, tiny cut and the reason for that was to be sure that there were no bones in it at all,” he said.

And if the dogs had a “problem with their constitution” they would also get chopped cabbage and white rice mixed in.

“It was almost like an a la carte restaurant for the royal corgis,” he added.