Diamond Jubilee: The Collier Row chef who cooked for the Queen

A young Collier Row chef who was selected to cook for the Royal Family aboard the Queen’s barge during the Diamond Jubilee weekend, says she was overwhelmed by the “incredible” turnout and patriotism shown.

Jacqueline Moffatt, 24, head chef at The Pinewood Country Club and Restaurant, in St John’s Road, spent the weekend preparing and cooking food for The Queen and guests on the Spirit of Chartwell as part of the Thames Diamond Jubilee Pageant.

The formal river procession was the largest and grandest pageant since the reign of Charles II.

Jacqueline said: “I’ve never seen anything like it and I probably never will again.

“Just looking out and watching them get off the boat, seeing the sheer volume of people that were standing along the river and hanging out of their windows, it was incredible.


You may also want to watch:


“It’s a massive part of history and I’m so proud to have been a part of it.”

Jacqueline, who is originally from Mallaig, Scotland, but now lives in Horndon-on-the-Hill, boarded the Royal Barge at the ExCel Centre on Saturday June 2 and spent the evening onboard before waking up at 5.30am on Sunday June 3 to start a full-day of cooking duties.

Most Read

Canap�s were served at about 1pm with afternoon tea following soon after.

Everything consumed on the barge was sourced from the United Kingdom, including quiches, sandwiches and quails eggs.

There were many different desserts on offer, including lemon cake, Victoria sponge, scones, Scottish pancakes, and Barnbrack cake from Ireland.

The royal events’ organiser thanked Jacqueline and the other chefs for all their hard work and said how wonderful the food had been.

A tight schedule had been drawn up for the Queen, but caught up in the celebrations, she decided to stay on the top floor of the barge, waving to the millions of people who had turned out in the rain to watch the flotilla of around 1,000 boats.

Become a Supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Become a Supporter