Coronation day of King Charles is near. Tom Parker Bowles, the son of Queen consort, Camilla Parker Bowles dealt into the menu for the day and also his mother’s likes and dislikes in food.
Tom Parker Bowles talks about the coronation day menu
King Charles will be officially crowned King on 6 May 2023. The day is not far and preparations and arrangements for it are in full swing. The food menu for the day is also almost ready. Of course, there will no food that would give the royal family members or the elite guests a bad breath or an upset tummy.
Tom Parker Bowles with mother Camilla (Source: CNN)Tom Parker Bowles is the son of Queen consort, Camilla Parker Bowles. She is the current and second wife of King Charles. This is her second marriage and Tom is the son out of her first marriage. Tom was recently on The News Agents podcast with Emily Maitlis and Jon Sopel. And on it, he talked about the food menu on the great day. He also mentioned about the food likes and dislikes of his mother, Camilla.
Camilla’s food dislikes and likes
Tom who is a food critic revealed that his mom would not want garlic or chili on that day. He said:
“Chilli, garlic. I think that garlic can make your breath smell somewhat so I think just for purely social reasons you wouldn’t have garlic.”
“She (Camilla) doesn’t like chilli. She doesn’t like massive spice.”
King Charles coronation (Source: The New York Times)He continued:
“And I think if you’re walking around, and I do not speak from experience on this, but you’re walking around meeting lots of people… I think you have to be a little careful not to get the tummy too excited.”
And about Camilla’s likes in foods, he said:
“My mom just loves fresh fish and fresh vegetables”,
Camilla has a vegetable garden of her own at home. Further, he added:
“She loves fresh vegetables. Her peaches that she grows. She really loves gardening, and she always has done… When we grew up, she was a good cook,”
The day’s menu
The coronation dish is coronation chicken. It was in 1953 that its recipe was created. The renowned florist Constance Spry and the cordon bleu chef Rosemary Hume made the recipe for the banquet that followed the coronation of Queen Elizabeth II. Tom explained:
“If you think of contemporary coronation food, it goes back to the 50s and Constance Spry and coronation chicken, which in its original incarnation wasn’t that bad, I don’t think.”
“It was sort of roasted chicken with a little bit of fresh curry powder. But what happened over the years is it became this awful, turgid, sad, sort of gloopy mess, yellow, horrid.”
Also, read King Charles: late breakfast, no lunch, climatarian diet!
Coronation chicken (Source: Serious Eats)Stressing on the change, he reiterated:
“I mean coronation chicken done badly is appalling. And I think what started off as something quite nice and probably quite exotic for the 50s has now become something really horrible.”
Praising his mom and step father, Tom said:
“I think King Charles, is a good, kind, intelligent man who cares deeply about his roles wherever they may be, Prince of Wales, The King.”
“He’s been way ahead of his time on issues like sustainability, food security, farming, pollution, all these things.”