“Food is a prism through which you see everything.” Tom Parker Bowles
What does it truly take to define British gastronomy today? In this special London edition of Kitchen Chat®, Margaret McSweeney enjoys a cup of tea in the gardens of Number Sixteen with award-winning food journalist, restaurant critic, author, broadcaster and entrepreneur, Tom Parker Bowles, for an insightful look into the global ingredients of London’s thriving dining scene. As Tom emphasizes, “Immigration built this city and made it great.” He describes the delicious diversity of cuisine in London which expands one’s palate.
According to Tom, “Roasting, baking and tea is what perhaps the British will be best known for.” Margaret enjoyed all three of these alimentary accolades in London, including her memorable meal at the recently reopened Simpsons in the Strand, best known for its domed silver trolleys with master carvers presenting the roasted meats table side. Margaret had last dined there during the 1970s with her parents. Tom extolls the outstanding vision of restaurateur Jeremy King who just relaunched this historic establishment. Tom also spotlights Wiltons, a restaurant in London which opened in 1742. This iconic destination also epitomizes the roasting legacy of England. Here is a look at our video chat:
Afternoon Tea is a hallmark of British culture with scones, savory sandwiches and pastries. Drawing from his extensive collaboration with Fortnum & Mason and his definitive book Time for Tea, Tom highlights the precision, history, and cultural significance behind one of Britain’s most beloved traditions. His most recent book, Cooking & The Crown also includes a great section on Tea. As he says, “Tea is a universal language.” And it’s important to prepare the tea itself properly, and loose leaf is preferred.
Tom Parker Bowles and his business partners recently launched Christopher’s Cordials, “a thoroughly modern celebration of a quintessentially English classic.” This non-alcoholic cordial is blended with pure fruit juice, carefully chosen botanicals and a judicious measure of organic cane sugar resulting in sophisticated and forward flavor combinations such as gooseberry and lime. The cordials can be added to sparkling/still water or even a cocktail. This product will hopefully launch in the United States soon.
Lastly, Tom shares what is next on his plate. He is working on a book about chili peppers. He describes how this “pungent pod” has become an essential ingredient throughout the world, primarily in the cuisines of Mexico, Thailand, and India.
The culinary brilliance of Tom Parker Bowles shines in this Kitchen Chat. And how true his words are that “food is a prism through which you see everything.”
