Hidden feature sends secret signal to Royal staff at state banquets
State banquets are a glittering and gilded" affair, being held up to three times per year at St George's Hall at Windsor, or the ballroom at Buckingham Palace
State banquets hosted by the King or Queen are a lavish affair - but there's a hidden feature that guests would never notice which helps the events ot run smoothly.
Queen Camilla's son Tom Parker Bowles recently offered an insight into the eating habits of our monarchs past and present, in a Daily Mail article.
Tom Parker Bowles described state banquets as "glittering and gilded", being held up to three times per year either at St George's Hall at Windsor, or the ballroom at Buckingham Palace, with its large horseshoe table.
Describing the nature of the events, he said: "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."
Amongst the pomp and extravagence of a state banquet is one practical feature which helps proceedings to run smoothly.
Tom Parker Bowles said: "Red and green traffic lights are hidden in the balcony, and when the lights change, one course is removed, and the next brought in."
Menus for state banquetsa are still written in French and sent to the King and Queen for their approval. He added: "The late Queen, like the King, was a stickler for detail."
Tom Parker Bowles, who spoke with Royal Chef Mark Flanagan while researching his new book, said: "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."
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Reflecting on the eating habits of our current Royals, Tom Parker Bowles said: " 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 highlighted the importance of fresh seasonal ingreients in Royal cooking, adding: "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."
Cooking And The Crown by Tom Parker Bowles will be published on September 26.
