Tom Parker Bowles recalls childhood sweets and Queen’s cooking

Tom Parker Bowles reflects on his childhood experiences with food, highlighting the significant role his mother played in cooking. She prepared a variety of dishes, including roast chicken and tarragon chicken, using fresh ingredients from their garden and game caught by his father. Despite enjoying home-cooked meals, he often found himself hungry, especially during family outings to Italian restaurants in London, where he indulged in spaghetti Bolognese and veal paillard. His time at Eton was marked by a stark contrast in food quality, where he frequently visited the tuck shop, Rowlands, to satisfy his cravings for snacks like bacon sandwiches and Milk Gums. This indulgence led to weight gain, compounded by the damp environment and the presence of paparazzi. Parker Bowles reminisces about memorable meals, such as grilled sardines on the beach in the Algarve, which stand out against the backdrop of his childhood. He expresses gratitude for his mother's cooking and the culinary experiences that shaped his palate. He concludes with a nod to his comfort foods, which include cottage pie and roast chicken, while humorously noting his aversion to tomatoes and eggs. His reflections reveal a deep appreciation for food and the memories associated with it, underscoring the importance of family and tradition in his culinary journey.