At the River Café restaurant on the banks of the Thames in London (UK), as the chef meticulously presented the Wild Mushroom Gnocchi (a special type of Italian pasta), a middle-aged man quietly sipped wine and wrote notes in blue ink on a piece of wrinkled paper.
No one in the restaurant recognized him as the son of Queen Camilla, godson of King Charles III.
That is Tom Parker Bowles, one of the most famous and influential food critics in Britain today.
Born into a family closely tied to the Royal Family, Tom did not choose to enter the stage through title or ceremony. Instead, he quietly built his position through his taste, his writing, and his deep understanding of cuisine. It is the "soft power language" of modern Britain.
Born in the palace, raised in the kitchen
Tom was the eldest son of Camilla Parker Bowles and former officer Andrew Parker Bowles. His mother later married Prince Charles (now King Charles III), making Tom the king's godson. However, he never used his position to assert his name.
Tom Parker Bowles at an afternoon tea in 2021 (Photo: News Licensing).
Educated at the prestigious Eton boys’ school and then Worcester College, Oxford University, Tom had the means to pursue a glamorous career. But he started his career in a PR firm before turning to food writing in 2002 – an area he considers his greatest passion.
“I grew up on roast beef and pudding, but that doesn’t make me look down on fast food. Most importantly, every dish must have a soul,” Tom once shared.
“I would die if I had a trust fund”
Unlike the image of a child of a wealthy family who is provided for his entire life, Tom is proud of not owning a trust fund - a popular type of trust fund in the West, a type of asset that wealthy parents often set up to help their children live comfortably without having to work.
“I would be dead a long time ago if I had a trust fund. Because I wouldn’t have learned how to live and work,” he shared his views on the White Wine Question Time podcast.
Being self-made and writing for a living has helped Tom maintain his dignity, humility and enduring passion for food. Despite going through a difficult time when his mother was embroiled in personal disputes, Tom chose to live independently, not relying on the royal aura.
Tom Parker Bowles and Queen Camilla (Photo: Vanity Fair).
His son, Freddy Parker Bowles, is now also following in the family's footsteps by becoming a Page of Honour – a sort of "honourary messenger" at Queen Camilla's coronation in 2023. It's a small role but one that shows the Royal Family's appreciation for this untitled branch of the family.
Britain's most powerful critic
Tom began his writing career at Tatler , a magazine that focuses on the British upper class. Thanks to his refined writing style and deep knowledge, he quickly became a key writer for The Mail on Sunday , and continued to collaborate with many prestigious magazines such as Esquire, GQ, Conde Nast Traveller ...
Each of his articles is not only a commentary on food, but also a statement on lifestyle and culture. Many professional chefs consider being highly regarded by Tom Parker Bowles a valuable recognition.
Tom is also a familiar judge on famous culinary TV shows such as MasterChef UK, Food Glorious Food (ITV) and Family Food Fight (Australia). With his calm demeanor, straightforward and unpretentious comments, he is considered by both experts and audiences as the “gold standard” in assessing culinary quality.
To date, Tom Parker Bowles has published nine books. Full English (2010) won the prestigious Guild of Food Writers award.
His latest book, Cooking & The Crown (2024), is a painstaking study of 200 years of British royal culinary history.
The book is not simply a collection of recipes, but also a socio-cultural picture told through each typical dish of each dynasty.
“Food is politics , it is memory, it is story. It does not need a crown to be noble,” Tom writes in the introduction.
Tom Parker Bowles on a food TV show (Photo: Times).
In the British culinary world, Tom is regarded as an unpredictable but fair writer. Many chefs feel nervous when they know he will be visiting their restaurant, because a short review from Tom can create a wave of controversy or make a name for themselves.
“This soup is like a violin played on a telephone wire, too fine and too shallow,” he once wrote of a posh Chelsea restaurant. Such a sarcastic and insightful use of the word makes chefs both respectful and wary.
No throne, still a "Prince" in the hearts of diners
Tom Parker Bowles has no royal title, no huge trust fund, and no palace. But with his sharp pen, profound knowledge, and dignified lifestyle, he has built his own “Kingdom”.
It's a place where status is not awarded by badges, but by recognition from the culinary community.
In a new generation of Royals, where knowledge and ability gradually replace titles and rituals, Tom Parker Bowles is a living proof of a class built on strength. He does not need a throne, but is still worthy of being the "Prince" of the British culinary world.
Source: https://dantri.com.vn/du-lich/cau-chuyen-ve-hoang-tu-am-thuc-nuoc-anh-dinh-hinh-khau-vi-gioi-thuong-luu-20250713152748901.htm
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