Tom Parker Bowles Unveils His Culinary Secrets and Favourite UK Dining Spots
In an exclusive new fortnightly column, renowned food critic Tom Parker Bowles has opened up about his personal kitchen preferences, favourite brands, and top dining destinations across the United Kingdom. The Daily Mail journalist, known for his discerning palate, shares insights that range from everyday essentials to bougie cupboard staples.
Kitchen Essentials and Condiment Choices
When it comes to cooking basics, Bowles has clear favourites. For olive oil, he selects Waitrose Extra Virgin for cooking, while Spanish producer Vandelvira earns praise for dressings. His must-have travel item is Tabasco sauce, which he describes as "essential first aid for rubbish BA aeroplane food." For toast, Marmite is the obvious choice, while Maldon salt improves any meal despite not being a traditional condiment.
Tinned fish receives special attention in Bowles' pantry. He recommends Rockfish and Sea Sisters brands, with Ortiz maintaining consistent excellence. Waitrose offers a good budget option with extra chillies, while purists should seek out Pinhais for exceptional aged sardines. For anchovies, Serrats and La Lata provide the "fattest, sweetest" versions available, all of which he sources from thetinnedfishmarket.com.
Restaurant Recommendations and Takeaway Favourites
Bowles highlights several UK establishments that stand out for specific dishes. For fish and chips, he insists the best are never found in London, instead praising Sea Salt + Sole in Aberdeen, Shakies in Fleetwood near Blackpool, The Cod Father in Kingsbridge, and Rockfish in Brixham, both in Devon. When it comes to Sunday roasts, while home cooking reigns supreme, the Harwood Arms in Fulham or any Hawksmoor location would be his choice if dining out.
His repeat Deliveroo order features a chicken vindaloo from The Raj of Kensington, requested "extra, extra hot" with two garlic naans, chana masala, and Punjabi salad. Alternatively, he opts for an extra-hot Nando's double chicken wrap, minus the chilli jam and yogurt. For cheap eats, nothing beats a McDonald's cheeseburger, which he describes as "a magical melange of the sweet and salty" and "a modern food masterpiece."
Specialty Items and International Inspirations
Bowles' store cupboard reveals a collection of international treasures gathered during his travels. These include garum (Roman fish sauce) from Naples in a beautiful bottle, Malaysian dried anchovies, Poon's exceptional premium soy sauce, Korean prawn powder, limited-edition Tabasco bottles, and numerous rare hot sauces.
When asked about holiday destinations worth revisiting purely for food, Bowles repeatedly returns to Italy, Thailand, and Mexico. He specifically mentions Da Adolfo and Lo Scoglio, both just outside Positano on Italy's Amalfi Coast, as restaurants he longs to revisit for their "simple, seasonal and utterly sensational" offerings.
Additional Preferences and Practical Tips
For coffee, Dark Arts Coffee in Hackney earns top marks for its exceptional quality, peerless provenance, and beautifully named blends like "Barbarians At The Gate" and "The Devil Looks After His Own." The best takeaway coffee comes from Debbie Jo in Brook Green, West London, where the long black rivals Melbourne's best, while Starbucks receives harsh criticism.
Practical kitchen wisdom includes using good-quality anchovies as a secret ingredient to add depth and umami to gravies, dressings, and stews. His ten-minute meal that always delivers is boiled eggs and soldiers, while roast potatoes cooked in goose fat would be his sole potato choice if limited to one variety for life.
Butter preferences lean toward British handmade brands Abernethy, Bungay, or Quicke's, which taste "of meadows, wildflowers and lots of cream." For bread, traditional brown or white farmhouse or Mothers Pride satisfies, with Bowles expressing boredom toward the "cult of sourdough." His most useful kitchen gadgets are two wooden spoons he's owned for years, describing them as "old friends."
Regarding UK restaurants generally, Bowles refuses to name a single favourite, noting it changes based on cravings. He emphasizes that "hospitality is the business of happiness" and that all restaurants, from local cafés to The Ritz, need support now more than ever.
