Queen Victoria, who ruled from 1837 to 1901, had peculiar food habits that rarely matched the image of a monarch. Her food choices were full of quirks, and she seldom wasted time with small bites. While publicly proper, privately, she broke plenty of dining norms, including the ones below.
She Ate Incredibly Fast
Queen Victoria once finished a seven-course meal in just 30 minutes. She expected her guests to stop eating as soon as she put down her fork, which meant diners often left the table hungry. Courtiers quietly called her dining style “the gobble.”
She Loved Indian Food After Age 68
The monarch didn’t try Indian food until 1887, during her Golden Jubilee. After that, she insisted on having curry regularly, especially chicken curry with rice. Her favorite Indian attendant, Abdul Karim, helped introduce her to dishes that soon became staples at royal luncheons. She often requested that chutney be served with everything.
She Was Obsessed With Sweets
While she wasn’t overly indulgent with most meals, Queen Victoria had a major weakness for desserts. Her favorite cake was sponge with jam and buttercream, now known as Victoria sponge. She also enjoyed rich puddings, fruit compotes, and anything flavored with almonds or orange flower water, a common Victorian favorite.
Her Breakfast Was Always the Same
Breakfast never changed. Every morning, Victoria was served a boiled egg, some toast, and coffee. Sometimes she had kedgeree—an Anglo-Indian dish made from rice, smoked haddock, and eggs. She preferred meals she didn’t have to think about, and this breakfast became automatic in her routine for decades.
She Refused Ice In Her Drinks
Even in hot weather, Victoria never allowed ice in her beverages. She believed chilled drinks caused sore throats. Water and wine (even lemonade) were served at room temperature. She passed this rule on to her children, and the no-ice policy lasted well into the 20th century in the royal household.
She Didn’t Like Garlic
Any dish with a strong garlic flavor was banned from the royal kitchen. Victoria thought the smell was vulgar and didn’t want it near her. Even onions had to be used sparingly. French chefs working in her kitchen had to modify traditional recipes to keep their jobs and their reputations.
She Loved Brown Windsor Soup
This soup—made from beef, vegetables, and thickened stock—was a favorite at Windsor Castle and appeared often on the royal menu. Although some culinary historians argue the recipe may be over-romanticized today, records from the Royal Archives show Victoria requested it regularly, especially during colder months in the English countryside.
She Drank a Lot of Claret
Claret, a type of red Bordeaux wine, was her preferred drink. Unlike her German husband, Prince Albert, who favored lighter beers, Victoria liked rich, deep wines. She typically drank it diluted with water at lunch and dinner. Guests noted her glass was always full and refilled often by discreet staff.
She Had Meat With Every Meal
Victoria’s menus almost always included beef or mutton. Even lunch dishes were heavy—game, veal cutlets, tongue, and roast chicken were common. Fish was usually a side item, not a main course. She once reportedly told a chef, “A meal without meat is a meal wasted,” showing how she viewed vegetables.
She Refused To Eat Crusts
When sandwiches were brought to her for tea, the crusts had to be cut off. Servants were under strict instructions to trim them perfectly. If the presentation failed to meet standards, the plate was sent back without comment. It was such a known habit that guests often did the same.
She Had a Personal Chocolate Maker
Victoria adored chocolate, especially solid bars and rich truffles. She hired a full-time chocolatier, who created custom confections for her daily tea. Chocolates were often flavored with mint, rose, or orange peel. When traveling, she brought tins of sweets to avoid disappointing her famously precise afternoon snacking schedule.
She Never Ate Seafood
Shellfish, oysters, and fish with bones were completely off the menu. Victoria feared food poisoning from seafood, which wasn’t uncommon in the 1800s due to limited refrigeration. Even during visits to coastal towns, she declined local catches. Her staff quietly ensured no one mentioned lobster or scallops at royal meals.
She Used Solid Gold Cutlery At Banquets
Victoria dined with solid gold cutlery for official banquets. Royal craftsmen and polishers made forks and knives until they gleamed. Though this was largely ceremonial, it reflected her status. Servants used gloves when handling the heavy utensils. Some guests were too intimidated to eat properly with the heavy utensils.
She Hated Leftovers
Victoria thought leftovers were “ungenerous” to serve to guests. After meals, extra food went to the staff or was sent to charities. Royal kitchens overcooked intentionally to avoid running short. Household expense logs show frequent orders for fresh game and produce, with strict rules against reheating or repurposing anything from the day before.
She Ate In Silence With Her Dogs Nearby
Meals were serious affairs. Conversation was minimal, and everyone sat upright and alert. Her beloved dogs sat under the table or by her chair, fed scraps from the hand of a footman. She didn’t allow them to eat off the plate, but let them stay close enough to watch every bite.