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Bihar-born chef Nand Yadav invited to King Charles’ Royal Garden Party
Nand began his gastronomic journey in India in 1999, honing his skills in Indian regional cuisine under the renowned Qureshi family, mastering the intricate art of spice blending and flavor balancing within five-star hotels.
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Staff Reporter - Mon, 17, Aug 2026
- 00:46 EDT
- 33
Chef Nand Yadav / LinkedIn@Nand Yada
From learning the art of traditional regional cuisine in India, to walking the manicured lawns of Scotland’s royal residence, Chef Nand Kishor Yadav’s culinary journey reached a milestone moment in the UK as he was invited to King Charles III’s Royal Garden Party at Holyrood Palace in Edinburgh.
Hosted by King Charles III and Queen Camilla at the historic Palace of Holyroodhouse, the event is a key part of the British royal family’s summer calendar. The monarch traditionally spends a week each summer at the Scottish palace during what is known as Holyrood Week or Royal Week, with the garden party serving as a focal point to celebrate achievements across communities.
Sharing his experience on LinkedIn, the Motihari-born Indo-British chef and culinary entrepreneur described the invitation as an “unforgettable honor” and expressed deep gratitude for the opportunity to introduce himself directly to the King.
“To be invited among so many inspiring guests was a privilege in itself, but having the opportunity to introduce myself to His Majesty made the day truly unforgettable,” said Nand, the owner of The White Hart, a popular pub in Holyport, Berkshire, which is celebrated for blending traditional British pub culture with authentic Indian-British gastronomy.
“As a chef, I have always believed that food brings people together, and this recognition inspires me to continue serving my community with even greater passion and purpose,” he said.
He said he will cherish this moment for the rest of his life.
Also read: Delhi Belly to bring Indian street food to D.C.
Nand began his gastronomic journey in India in 1999, honing his skills in Indian regional cuisine under the renowned Qureshi family, mastering the intricate art of spice blending and flavor balancing within five-star hotels.
His culinary adventure expanded globally as he explored diverse cuisines aboard Carnival Cruise in the USA, collaborating with chefs specializing in French, Italian, Mediterranean and South American dishes.
In 2007, his passion for further exploring the culinary scene brought him to the United Kingdom, where he worked under renowned chef Gordon Ramsay and at other fine-dining and Rosette-standard establishments.
His expertise spans Indian, French, Italian, Mediterranean and South American cuisines, with a strong reputation for Indian and fusion cuisine.
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