A former butler to the queen shares his recommendations on consuming like a king


Chef and private coach Richard Kerrigan has lived a life on each side of the meals pyramid.

As a butler to Buckingham Palace, he’d serve up the richest and most calorific of meals to the British Royal Family and their friends at state banquets. Whilst working for a billionaire household in St Tropez, he needed to commonly fetch lobster and oysters from the market.

As a chef at high eating places such because the Dower House on the Royal Crescent in Bath, he tasted wealthy sauces and fatty meats earlier than deciding which meals they’d go into.

The good life?

It all sounds very glam.

Except, he realised, he was heading into dietary oblivion.

“The focus was on the best dish, never the healthiest dish” Kerrigan says.

“I always loved food, but this lifestyle was brutal. I’d work long hours, get in late at night and the last thing I wanted to do was cook for myself.”

Scared wholesome

When he observed unusual bumps on his fingers, he went to the physician and found they have been stress-related.

“To be told that, when I was 22, supposedly in my prime, made me stop in my tracks. I realised I was reminding myself of someone and it scared me.”

It was his late dad, whose unhealthy habits and lack of labor/life steadiness led him to an early grave.

“Dad was a BBC Director for 30 years – he directed exhibits like EastEnders and Coronation Street – however it was so full on. He by no means stopped to take care of himself or develop a pastime to distract him from work” Kerrigan says.

The higher life

Now fortunately residing in Manly, Kerrigan has launched his ‘Beach Life 12-Week Fuel and Fitness Plan.’

“Moving to Australia over six years ago made me realise how his death could’ve been prevented. He lived off black coffee, toast and picking at unhealthy foods like cheese on toast late at night. We need that release so work doesn’t consume us – that means healthy habits, hobbies and balance. And proper diet. Many clients I see don’t realise just how much alcohol they’re consuming till I ask them to report it back to me. That was dad’s worst habit – and eventually, it killed him.”

Heading into a brand new season of recent meals, listed here are Kerrigan’s high ideas for higher consuming habits in spring.


“I’m a big fan of the Nutribullet to make breakfast smoothies because you can get those great spring superfoods all into one meal” Kerrigan says.

“My top tip is to peel and freeze bananas to keep them fresher for longer and to stop wasting them when they go brown. When you blitz them, it gives a nice frothy texture to your smoothie.”

Freezing nutritious meals is an effective behavior to get into, Kerrigan says, as a result of it locks of their dietary content material, which might in any other case deplete each day: “Blueberries are still an excellent superfood to include and I prefer mine snap frozen to fresh – they’re more nutritious.”

His supreme smoothie combines the frozen blueberries and banana with spinach, oats and a few almond milk. He provides in pasteurised egg white to get 20g of protein in too.

Spring clear

Kerrigan recommends doing a kitchen filter as we come into spring.

“All those winter comfort foods will be in your pantry or fridge” he warns.

“Clean the cupboards out of all that comfort food and start afresh. Fill your fridge with green leafy vegetables and colourful fruits.”

“I hate the word diet. If there’s a food coming into season – say a peach – then find ways to roast that and have it in salads, to inject more fun and life into your food rather than just dieting. It’s more sustainable.”


One of the frequent pitfalls Kerrigan observes is that folks see footage of somebody having achieved 15 meal preps on Instagram.

“It can feel overwhelming to prepare that many meals – plus they start to deteriorate over time” he says.

“It shouldn’t rule your life or take too much time, so I recommend meal prepping Sunday to Wednesday.”

Some spring dinners he suggests in his plan embrace oven-baked eggplant filled with additional lean beef mince and halloumi (contains parsley, lemon, tomato puree) and vegetable curry (inexperienced beans, ginger, pumpkin, bok choy, spinach, coriander, curry paste, sesame oil, coconut milk).

Spring meals and superfoods

In addition to blueberries, spinach (“perfect in omelettes”) and kale (“put it in boiling water for 30 seconds so it’s less tough to eat in a salad”), Kerrigan says pomegranates are coming into season in early November.

“This is a great late Spring snack in a tub with nuts or in salads with chicken and halloumi.”

Before he goes, I am unable to resist it – who within the royal family have been essentially the most into wholesome consuming?

“I mainly did the state banquets, but when I was there, it was William and Kate who were the most health conscious and active” he laughs.

Gary Nunn from executivestyle.com.au

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