Inside the Royal Kitchen

March 29, 2011— -- With only one month until the royal wedding, preparations are well underway for the big day.

The Royal Diary got an inside look at the kitchen where the food will be prepared and spoke with Mark Flanagan, the royal chef in the pastry kitchen.

Large-size events are not foreign to him, given that Buckingham Palace serves about 550 meals to the royal family, staff and guests on a daily basis.

"We are used to doing large events and obviously there is a lot of excitement about things coming up," Flanagan said.

The palace serves about 50,000 people in a year. "It's about double-checking, triple-checking and making sure we got everything in the right place," Flanagan said, "and nothing has been left to chance."

Triple-checking will be important come April 29 when they will be serving around 600 people during the queen's luncheon for the newlyweds.

"We start planning as much as six months in advance so there is an awful lot of details to go into," said Edward Griffiths, deputy master of the royal household.