From the grand Tudor feasts to Edwardian dinner tables laden with delicacies, banquets have always been a staple of Royal life. A guest at Queen Victoria's Christmas feast once described a "mighty sight": 50 turkeys roasting in the kitchen, a massive slab of beef and a woodcock pie made from 100 birds. The modern menu may be more modest, but the setting for Christmas lunch remains just as grand. If numbers permit, the royals dine in Sandringham's green dining room. "It's all done so beautifully,