Tom Parker Bowles, the son of Queen Camilla, is lifting the curtain on the dietary habits of his mother and stepfather, King Charles III.
In a recent article for The Daily Mail, he shared insights into their culinary preferences just ahead of the launch of his upcoming book, *Cooking and the Crown: Royal Recipes from Queen Victoria to King Charles III*.
According to Tom, both Camilla, 77, and Charles, 75, favor meals that are “simple, wholesome, and firmly rooted in seasonal ingredients.” Their dining experiences are curated by Royal Chef Mark Flanagan, who accompanies them on their travels to various royal properties.
Describing King Charles as a “true food hero,” Tom emphasized the monarch’s commitment to sustainable eating practices.
The king’s pantry reflects this philosophy, often stocked with fresh produce sourced directly from the royal estates.
Imagine a larder brimming with game, lamb, and beef alongside an array of seasonal fruits and vegetables like peas, strawberries, raspberries, and chard.
“There’s no waste at [King Charles’] table,” Tom proudly stated, showcasing the royal couple’s conscientious approach to dining.
Interestingly, Tom revealed that King Charles tends to skip lunch altogether, instead opting for a leisurely afternoon tea—a cherished tradition within the British royal family.
He takes this ritual seriously, making it a staple of his daily routine.
Typically served at 5 p.m., afternoon tea for the King includes an assortment of delicacies such as macaroons, scones, and biscuits, paired with savory treats like sandwiches filled with chicken, smoked salmon, and ham.
It’s a feast that balances both sweet and savory, just as one would expect from royalty.
As for Queen Camilla, her lunch choices lean towards lighter fare.
Tom shared that she often enjoys a simple bowl of chicken soup or some smoked salmon, reflecting her preference for health-conscious meals.
When evening rolls around, the royal couple tends to enjoy a more relaxed dinner, steering clear of the formalities typically associated with official functions.
However, Tom noted that when it comes to state banquets, the atmosphere shifts dramatically.
These grand occasions feature meticulously planned three-course meals served at opulent long tables in venues like St. George’s Hall at Windsor or the ballroom at Buckingham Palace.
Interestingly, the menus for these events are still penned in French and require approval from both the King and Queen before being finalized.
Tom described these banquets as more than just meals; they are a “brilliantly choreographed ballet,” where diplomacy unfolds over shared dishes.
It’s a gathering of kings, queens, and dignitaries indulging in the shared experience of food, all while navigating the delicate dance of “souffle” diplomacy.
In his forthcoming book, Tom also explores the culinary tastes of past royals, including the late Queen Elizabeth and Prince Philip.
He details how chefs from Buckingham Palace, Sandringham, and Balmoral prepared meals tailored to their preferences, painting a vivid picture of royal dining throughout the ages.
Set to launch on September 24, *Cooking and the Crown* promises to be an intriguing exploration of food and royalty, revealing how the dining habits of monarchs have evolved while remaining steeped in tradition.
