Tom Parker Bowles, son of Camilla, Duchess of Cornwall, has written an article in Town and Country Magazine about the royal kitchens at Windsor Castle. The British food writer had a chat with the head chef of Windsor Castle who described his workplace as “one of the greatest kitchens in the world”. Mr Parker Bowles described a conversation with Mark Flanagan, Her Majesty Queen Elizabeth II’s Royal Chef.
Mark spoke of the royal kitchens at Windsor Castle, saying that “history is everywhere here”.
He added: “It’s so inspiring to work in such a beautiful place.”
Mr Flanagan then said that “Her Majesty likes to have her dinner menu in French”.
The chef added that if he “gets the wrong accent or mixes up the male and female on the menus I send for approval, she’ll let me know”.
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The kitchen’s location is close to St George’s Hall, home to state banquets.
Mr Parker Bowles described how game has always played a central role in Windsor Castle’s royal cuisine.
He said in season there will be “grouse and red deer coming from Balmoral”.
He added: “There are also pheasant and partridge from Sandringham, and more pheasant from Windsor.”
The food writer added that the royal estates make their own jams and have plenty of honey from Buckingham Palace’s beehives.
Mr Parker Bowles said: “Milk and dairy come from the royal herd in Windsor.
“Eggs from their own flocks, and there’s even a cream cheese, made for Her Majesty’s exclusive use.”