We all have dishes we can’t get enough of. After discovering Princess Kate Middleton‘s favorite dessert, it’s time to reveal the daily staple that Queen Camilla enjoys. To find out, look no further than Tom Parker Bowles’ book, The Crown’s Recipes, where he unveils the British royal family’s culinary habits—a subject that has “fascinated him for a long time,” as he shared in Madame Figaro.
With 25 years of experience as a food critic, Parker Bowles decided to focus on what’s happening behind the scenes in the royal kitchen. “Asparagus in spring, wild mushrooms in early autumn…” he writes, noting that King Charles III and his wife have simple tastes that adjust according to the seasons.
Winter Indulgence
So, what does the Queen enjoy eating? When winter arrives, Camilla can’t resist having plain porridge with a bit of her own honey on her plate. It’s a dish she never skips, savoring it every day! The secret, it seems, lies in the honey they produce themselves in their countryside garden.
“Her hives are located at the back of a field in Raymill (…). My mother donates most of her honey to Fortnum & Mason, where it is sold in special jars. All the proceeds go to one of her charitable foundations. It’s a delicate and mild honey, just as delightful mixed into Darjeeling tea as it is on porridge or yogurt,” Parker Bowles added in his book.
The Royal Obsession: Queen Camilla and King Charles III’s Love for Mushrooms
Apart from porridge, there’s another food Queen Camilla adores: mushrooms. Conveniently, King Charles III shares this passion! “Wild mushrooms are somewhat of an obsession for both King Charles III and Queen Camilla,” Parker Bowles reveals. And let’s not forget tea time, a true “5 PM ritual” for the royal couple.
He concludes, “We all gather around a round table in the sitting room at Birkhall, after an afternoon spent in the great outdoors, hunting for mushrooms.” Quite the appetite-whetting routine!
**Voici Le Plat Britannique Préféré De La Reine Camilla, Elle En Mange Tous Les Jours En Hiver**
This article first appeared on grazia.fr – Author: Elodie Charrière
