Distinct, stirring and evocative. The rousing sound of bagpipes is recognized all over the world. An exclusive audience with Highland Piper Andy Coulter is a highlight of our British Royale journey, so we sat down with him to learn more about this revered instrument and his royal connections.

Enjoy an exclusive audience with Andy on: British Royale

Piping through the generations

“I’m what you call an Ulster Scot, I was born in Northern Ireland and now live near Edinburgh,” says Andy. “My father was a piper, my grandfather and my great grandfather. I started when I was 10 years old.

“After school I joined the army and spent many years in the Drums and Pipes. So, I’ve been a Pipe Major a long time. When I left, I worked for Mohammad Al Fayed as close protection security, and he asked me to get a Harrods’s pipe band going. We piped in the store and for dignitaries, as well as at his castle in Scotland.”

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An instrument of war and heritage

“The pipes date back to the 14^th century are basically a war instrument, although they haven’t been played in combat now for over 40 years, since the Falklands War.” Andy tells us. “A lot of Clan chiefs had pipes or a personal piper to pipe them into battle. They would also pipe them into dinner and pipe them into the grave!

“I play the pipes at lots of funerals and lots of weddings, it’s a very traditional thing here. They are preserving Scottish and Gaelic music and heritage for future generations.”

My royal resume

“When I was in the army my ceremonial work consisted of The Trooping of the Colour and state occasions like the Queen’s Birthday parade,” Andy tells us. He has piped in military tattoos in Denmark, Canada, Germany and France, and at the famous Edinburgh Military Tattoo. “I also piped at state banquets for Buckingham Palace and the British Royal Family. When a President, King or Queen from another country was visiting, pipers would play around the table.”

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Enduring connections

“I was piping at a state banquet at Buckingham Palace for King Juan Carlos of Spain and his wife Queen Sofia, hosted by Queen Elizabeth II,” says Highland Piper Andy. “Following our traditional performance, I was asked to play a solo for the Queen Mother. It was a very unexpected and memorable occasion and I find that Luxury Gold guests love hearing all about this.

“I also met the Queen Mother on another occasion, whilst on guard duty at Windsor Castle. This is an amusing story that I share with guest when I meet them in Edinburgh. Suffice to say she left quite an impression on me.”

An exclusive audience for Luxury Gold guests

Andy delights in sharing the details of his encounters with the Queen Mother with Luxury Gold guests, after they dine at the exclusive Royal Scots Club in Edinburgh. A grand finale to their time in the vibrant Scottish capital, Highland Piper Andy tells us “I go in and play a couple of tunes and introduce myself. We then talk, share a few stories and I answer any questions that guests might have. I’ll also get them to join in a bit with me. It is always lots of fun. I find that people are very interested in the bagpipes and piping, I think it resonates with everyone.”

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A cherished heirloom

“My pipes belonged to my great grandfather, and he bought them in 1888,” explains Andy, adding that they gain in value as they are handed down through the generations. “The bag itself is perishable and you also change the reeds when needed. But the pipes themselves are what you pay for. The wood is a very hard brittle wood called Mpingo. It is an African Blackwood, the best wood you can find and is worth around $20,000 a meter.

“When I first meet guests, they are often very intrigued and impressed by my uniform. The question I am asked most is how much does it weigh? It’s heavy because of the traditional Eight Yard kilt, the bonnet, shoes and pipes and comes in at 22 kilos which is about 45 lbs.”

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A sound that resonates across the globe

“The Great Highland Pipes that I play originated in Scotland. But there are around 70 different types of bagpipes throughout the world,” says Andy. “There are Scottish Small Pipes and Scottish Parlor Pipes for example. There’s the Northumbrian Pipe and in Ireland the Uilleann Pipes. In Brittany in France, you have the Bretton pipers. They’re all Celtic nations. Pipers also played a similar looking pipe in Northern Spain, and even in Romania and places like that you can find pipes. They all have different styles of course.

“The Great Highland Bagpipes were the musical symbol of war; they were played in battle. My great grandfather played in battle in the Boer War, my grandfather played in the battle in the Somme and at Gallipoli.”

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The next generation

“Pipes will never go out of fashion,” Highland Piper Andy says. “In Scotland the collieries all have pipe bands and that’s where they all stem back to. They are taught in school as well. Every Scottish High School in Scotland has a band or at least a few pipers. New Zealand has more pipers and pipe bands per population than anywhere else in the world and some of the best competition pipe bands can be found in Canada.

“With bagpipes found all over the world, they resonate for so many people. It’s also such a versatile instrument, associated with everything from weddings and dancing to military processions and funerals. Be it a highland fling or the haunting melody of Amazing Grace, when the pipes start playing, they always raise the hairs on the back of your neck.”

For the opportunity to meet Andy Coulter for yourself and hear the unforgettable sound of the Highland Bagpipes, take a look at our British Royale luxury tour.

Even though he makes scores of them per week, chef Ben Kelliher isn’t sick of the Beef Wellington. In fact, this classic English dish ‒ a star of his menu at the English Grill in London ‒ is a personal favourite.

The English Grill is the in-house restaurant at The Rubens at the Palace, the 5-star central London hotel Luxury Gold guests stay at during our British Royale journey.

“I often tell our guests a bit about the history of pies and pastry in the UK, and why this is something quite special to cook and present,” he tells me. Getting the puff pastry casing just right and slicing through to rose-pink beef is still a thrill. “It’s a real treat when you go out to a restaurant and see this dish on a menu; you really don’t see it that much around London,” he says. Luxury Gold customers can taste this historic dish on a visit to the Grill during the London leg of our British Royale journey.

A dish is born

The first Beef Wellington was created in 1815, made in celebration of the Duke of Wellington, Arthur Wellesley, and his victory at the Battle of Waterloo in June that year. But this pastry-swaddled beef dish has endured in British culture, becoming fashionable at the height of 1970s dinner party culture and remaining a home-cooking showstopper today. British cooking royalty from Mary Berry to Gordon Ramsay have championed its sturdy charms in recipe books and restaurants. 

Beef Wellington is a classic English dish

“It’s actually one of the first dishes I made on my first job in London,” says Kelliher. “I’d make the pancakes ‒ that’s the layer between the mushroom duxelles (a paté-like mix) and the pastry.” When he began working at the Rubens at the Palace hotel, home to the English Grill, he decided to run masterclasses teaching guests how to make this British classic, as well as putting it in prime of place on the menu.

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Reimagined for the 21st century

With the benefit of time, Kelliher has been able to play with the historic recipe for a modern palate. “We’ve been through a few versions of the dish: serving it with a red-wine sauce and a truffle madeira sauce, which are both more traditional versions,” says Kelliher. “With our current Wellington, there’s a bit of a modern twist: we serve it with a lobster sauce,” he explains. Inspired by the combination of beef and lobster in surf ‘n turf dishes, this adds a little indulgence and luxury. 

Meet chef Ben Kelliher:

Though the dish was designed for meat-loving 19th-century Englishmen, it’s surprisingly versatile, says Kelliher. Faced with hosting vegetarian guests, he suggests “you could do salmon in a similar style, which would usually be called en croute, with spinach and pancake wrapped around it. You can also do vegetarian or vegan versions: we’ve used beetroot instead of beef topped with goat’s cheese, or butternut squash topped with spinach.” 

One of his favourite twists on the iconic dish is a miniature version, served canapé-style. “We’ve done bite-sized, sausage-roll style ones with a small piece of beef and the mushroom duxelles spread on top rather than all the way around. Those are great for parties or events.”

As for what he’d recommend as a complimentary starter and dessert either side of your English Grill Beef Wellington? “We’re just coming into asparagus season in the UK, so I’d say our asparagus dish with morel mushrooms, confit egg yolk, grilled spring onions and a homemade milk-asparagus mayonnaise to start.” And to finish? “It has to be the Crepes Suzette, flambéed at your table.”

“We’re always trying to find a little twist to a dish and a way to make it theatrical for guests,” he adds. “It’s a great place to come for a celebration or special occasion in London.”

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The English Grill restaurant, London

Ben’s top tips for the perfect Beef Wellington:

“We always use fillet of beef; you can use a sirloin but it would be a bit tougher. Fillet is the finer cut ‒ it should cut through like butter and really melt in your mouth. We use a centre cut of Aberdeen Angus beef from a local supplier, which is dry-aged for 28 days. We have a great relationship with our butcher and are always testing and evaluating the meats we use for the best quality.”

“We use a mixture of wild mushrooms to make the mushroom duxelles (a fine mix with shallots and butter), cooking it for quite a long time ‒ around 45 minutes or an hour. It’s crucial to get rid of the water content, or you risk making the pastry soggy when you assemble it. We also deglaze the duxelles with a bit of madeira and port to add flavor and put a little grated truffle in there.”

“When it comes to assembling, have everything prepared in plenty of time: don’t panic. You can get things like your duxelles, your puff pastry and any pancake you’re using ready well before you need to put it together, so do it in stages.”

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Chef Ben Kelliher at The English Grill, London

“Consistency is key for getting the meat perfectly pink on the inside. We’ve mastered it by cooking it at 180 degrees, for 30-35 minutes and then resting it for 15-20 minutes. That brings it up to medium rare and it largely works every time. We also advise guests in the masterclass to have a probe to check the temperature at the centre.”

“Then, when you’ve cooked it, resting it is absolutely key. You’ve got to let the beef rest for up to 20 minutes, it helps the pastry firm up, it makes the meat juicy and you’ll be able to slice it really nicely.”

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Wimbledon is an institution, famed for its prestigious grass courts, longstanding traditions, knockout matches, and showstopping ensembles. It’s one of the most highly anticipated events of the British summer, where tennis stars go head to head – all dressed in white. And while the white dress code has remained notoriously strict, the styles and silhouettes have greatly evolved over the decades, serving some of the most memorable fashion moments in tennis history. From floor-length dresses to pleated mini-skirts, from corsets and stockings to shocking lace shorts – and even an all-white catsuit – here is the best of Wimbledon fashion from the 1880s to now.