Asides from being extremely wealthy, being the heir to the British throne comes with some lavish perks like having all your needs fulfilled at a snap of a finger.
A new book by Sally Bedell Smith is giving us a glimpse into the luxurious life of one member of the royal family and his brow-raising demands.
Titled, Prince Charles: The Passions and Paradoxes of an Improbable Life, Smith's book divulges details about the prince's preferences including what he eats, how he dresses and what he can't leave the house without.
According to Smith, the Prince of Wales' staff ensured that everything that involved him was nothing short of perfect to cater to his very specific taste in food and fashion.
When it comes to dressing up, Prince Charles loves a double-breasted bespoke suit. Each takes about eight people to put together and features "double vents, no pocket flags, pointed lapels and silk-patterned handkerchiefs in the breast pocket."
What the prince likes to eat, on the next page!
As for food, Prince Charles favors a light diet. On weekdays, his breakfast includes a special "mixed wheat and cereal grain, an assortment of honey and preserves on a silver tray, peeled and cut fruit, and tea."
He usually skips lunch and instead opts for Welsh fruitcake to complement his afternoon tea. He almost always orders a salad with a soft-boiled egg for dinner.
Even though dinner sounds simple, it really isn't. His chef is required to cook the egg for precisely 3 minutes in order to achieve the proper texture. Sometimes it takes multiple batches of boiled eggs to get the perfect one.
Charles has a love for Martinis and condiments so he makes sure that his chef brings them along everywhere he goes - even to banquets. The dry martini is usually carried in a special case by his protection officer.
The author reveals many more details concerning Charles including his quirky taste in decor, his childhood, affairs, relationship with Diana and love of politics.
If you're interested in reading more about the Prince of wales, you can get a copy of the book here.
[Source: The Mirror]