Queen Consort Camilla’s son has revealed the foods that she would have banned from the Coronation Day menu.
Food critic Tom Parker Bowles discussed what sorts of dishes would be fit for a King and Queen on the big day when he appeared on The News Agents podcast.
The 48 year old writer also gave his verdict on Coronation Chicken – the dish invented to celebrateQueen Elizabeth II taking the throne in June 1953 – describing it as "really horrible" now, despite it being something "quite nice and probably quite exotic for the 50s".
And when asked about the food or ingredients his mother Camilla would not want to be served atKing Charles’ Coronation on 6 May, Tom answered: "Chilli, garlic.”
He added: "I think that garlic can make your breath smell somewhat, so I think just for purely social reasons you wouldn't have garlic. She doesn't like chilli. She doesn't like massive spice.
"And I think if you're walking around, and I do not speak from experience on this, but you're walking around and meeting lots of people… I think you have to be a little bit careful not to get the tummy too excited."
Tom went on to say that he thought, in its original incarnation, Coronation Chicken “wasn’t that bad”.
He added: “But what happened over the years is it became this awful, turgid, sad, sort of gloopy mess, yellow, horrid. 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."
Asked whether he had been asked to give any input on the Coronation Day menu, Mr Parker Bowles said: "Absolutely not, no… Because Mark Flanagan who's the executive chef of Buckingham Palace is an incredibly talented, experienced chef and the last thing he needs is some upstart food critic coming to sort of say well what about this or what about that?
"He's dealt with hundreds of state banquets, he's dealt with jubilees and he's a really, really good chef. So, I wouldn't dare start telling him what to do."
It comes as King Charles' signature Coronation dish was unveiled –a vegetarian quiche. It features cheddar cheese, spinach, tarragon and either broad or soya beans.
Buckingham Palace said the quiche was chosen because it worked as a sharing dish, can be served hot or cold, suits a wide variety of dietary requirements and can be easily adapted to suit different tastes.
The Palace also said it tasted delicious and had the benefit of not being too complicated and not requiring costly or hard-to-source ingredients.
Prince Edward tried out the new quiche at aspecial Big Lunch at Westminster Abbey on Tuesday, attended by faith leaders from across the country.
He was joined at the event byThe Great British Bake Off judge DamePrue Leith who gave the dish her seal of approval, saying it had“no soggy bottom”.
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