Royal banquets' secret 'traffic light' system revealed by Queen Camilla's son
State banquets, hosted by the monarch, are affairs of grandeur with an unnoticed detail that ensures perfect execution, often invisible to guests.
In a recent Daily Mail feature, Queen Camilla's son Tom Parker Bowles shared insights into the dietary customs of royals past and present.
Describing these sumptuous events, which occur up to thrice annually in either St George's Hall at Windsor Castle or the Buckingham Palace ballroom, Tom Parker Bowles remarked on their opulence.
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He elaborated on the sophistication of these banquets: "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."
Among the ostentation of state banquets lies a hidden practicality aiding the event's smooth flow.
Tom Parker Bowles revealed a behind-the-scenes system stating: "Red and green traffic lights are hidden in the balcony, and when the lights change, one course is removed, and the next brought in."
The custom of writing banquet menus in French continues, with the King and Queen carefully reviewing each before approval. He added: "The late Queen, like the King, was a stickler for detail."
Tom Parker Bowles, while researching his new book, had a chat with Royal Chef Mark Flanagan and revealed: "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."
Discussing the dietary habits of the current Royals, Tom Parker Bowles shared: " 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 emphasised the significance of fresh seasonal ingredients in Royal cooking, stating: "With the exception of statebanquetsandofficialdinners,theKing 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."
The book 'Cooking And The Crown' by Tom Parker Bowles is set for release on September 26.