The Queen was said to have banned certain items from state banquets, with the menu of the glitzy events being ‘choreographed’ by Her Majesty herself, according to a new book
Queen Camilla’s son Tom Parker Bowles has offered a peek into the culinary preferences of Royal figures past and present.
In a recent Daily Mail piece, he explained some of the rules and customs associated with state banquets, which he described as “glittering and gilded” occasions.
Speaking of state banquets, which take place up to thrice yearly at Windsor’s St George’s Hall or Buckingham Palace’s grand ballroom, he detailed these lavish dinners: “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.”
The menus, still penned in French, require the seal of approval from the King and Queen themselves. He revealed: “The late Queen, like the King, was a stickler for detail.”
Queen Elizabeth II with then US President Trump(Image: (Image: POOL/AFP via Getty Images))
Tom Parker Bowles had the opportunity to chat with Royal Chef Mark Flanagan while delving into research for his latest book. He discovered that: “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.”.
But there were three edibles that were consistently missing from the Royal feast menus.
He revealed: “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.”
Tom Parker Bowles, reflecting on the eating habits of our current Royals, 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.”
Queen Elizabeth II(Image: (Image: UK Press via Getty Images))
He also emphasised 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.”
“Charles is a true food hero, and he very much practises what he preaches. The King has long talked about the importance of sustainable agriculture and there is no waste at his table.”
Tom Parker Bowles’ book, Cooking And The Crown, will be hitting the shelves on September 26.
