Queen Camilla’s son Tom Parker Bowles recently gave insights into the culinary preferences of the Royal Family in a piece for the Daily Mail, where he discussed the traditions and protocols that accompany State banquets.
Describing these “glittering and gilded” occasions, Tom articulated the significance of these events which occur up to thrice yearly within the opulent halls of Windsor or Buckingham Palace.
He expressed: “This is not mere eating, rather a brilliantly choreographed ballet, ‘souffle’ diplomacy at its finest, as kings and queens, princes, potentates and presidents sit down to revel in the eternal power of the shared table. Dinners may not only stretch to three courses, but they are still powerful diplomatic tools: edible statecraft, pure dinnertime diplomacy.”
Every banquet menu, traditionally scripted in French, requires the approval of the King and Queen, OK! reports.
Delving deeper into royal culinary matters, Tom reflected on the late Queen Elizabeth II, who passed away in 2022, and her meticulous involvement with the banquet preparations.
In conversation with royal chef Mark Flanagan during his research for his newest book, he learned of the late Queen’s hands-on approach, revealing: “Her Majesty always designed the menus for her guests, rather than herself. And added her own suggestions, or remembered that so-and-so really liked this or that the last time they came. Her memory was incredible. All the menus had her hand on them.”
However, there were three foods that never made it onto the royal banquet menus. He shared: “Spicy food is not an option, nor shellfish (for reasons of potential poisoning), or dishes laden with garlic.
“Seasonality is ever important and ingredients are gathered, where possible, from the royal estates. Times may have changed, and appetites diminished. But one thing is eternally true. No one ever leaves the royal table hungry.”
Opening up about the eating habits of our current royals, Tom said: “Queen Camilla, my mother, eats a very light lunch, a bowl of chicken soup, perhaps, or some smoked salmon and the King doesn’t eat lunch at all. Tea however is a serious, though very relaxed meal, wherever it may be. While dinners, away from the official pomp and circumstance, are very laid back indeed.”
He also underlined the importance of fresh seasonal ingredients in royal cooking, adding: “With the exception of state banquets and official dinners, the King and Queen eat simple, healthy and resolutely seasonal food, whether they’re at Buckingham Palace, Sandringham or Balmoral.
“Their chefs, under the expert control of Royal Chef Mark Flanagan, travel with them. The King and Queen really know their food. There is no man who knows more about food and farming, from the best of British cheeses, through rare breeds of sheep and cow, to heritage varieties of plum, apple and pear, than the King.”
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