As the reigning monarch of the Commonwealth, the Queen can eat pretty much anything she wants at any time.
With a team of top chefs at her disposal she's never left wanting and is known to enjoy her food just as much as the rest of us.
Over the years, the Queen's private chefs have revealed some of her favourite meals - which include a few surprises.
Former Royal chef Darren McGrady has previously revealed Her Majesty enjoys hamburgers without the bun, eaten with a knife and fork and served with cranberries rather than ketchup.
And there's another staple in her diet that has been a constant since the Queen was a young child, The Express reports.
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McGrady said there are three sandwiches that always make an appearance in The Queen's afternoon tea platter, both for her own private enjoyment and also when she has guests.
He said: “The Queen was served jam pennies in the nursery as a little girl, she’s had them for afternoon tea ever since."
To make the sweet treat, he said the jam was home-stewed using Balmoral fruit including strawberries.
McGrady added the formula for the sandwich was "simple" with just a little bit of bread and butter, plus the layer of jam.
Once the sandwich is assembled, he used a circle cutter to stamp them out.
“They were called pennies after the size of the old English penny,” he said.
Another sandwich that always made an appearance at Royal parties was the cucumber sandwich.
But he explained preparing this wasn't as simple as slicing up a cucumber and sticking it between two pieces of bread - instead describing the fine art behind it.
The chefs would peel the flesh of the cucumber with a potato peeler, all the way down to the watery seeds.
Instead of butter, they would layer the bread with a generous smearing of cream cheese and a hint of fresh spearmint, before adding the cucumber ribbons.
Finally, the cheese and tomato sandwich made up another staple of The Queen's afternoon tea routine. As with all other food prepped for Her Majesty, there's a magic formula for putting it together.
McGrady said the tomatoes had to be quartered and skinned with the seeds removed before they're placed on top of grated cheese.
He opted for Sage Derby, one of Britain's oldest cheeses, which has green marbling from the sage flavour.
