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Renowned food critic and author Tom Parker Bowles recently sat down for an exclusive interview with Guardian TV during his visit to Lagos for the GT Food and Drink Festival.
“I’m immediately in love,” Bowles, who said that he could make a career out of eating, told Guardian TV.
Bowles said he is no stranger to Nigerian cuisine, thanks to London’s large Nigerian community, particularly in Peckham, United Kingdom.
He has sampled Nigerian jollof, pepper soup, and soya, among other dishes. He mentioned a dish he was preparing, a “shepherd’s pie” with Nigerian spices, as a way of combining British and African cuisine.
He further pointed out that some restaurants in London are already exploring this method. The chefs, some of whom are of Nigerian descent, are using Nigerian spicing with French techniques.
Bowles described British food as not being a spicy, massively herbal food, but rather plain and simple.
When asked about his mother, Queen Camilla’s cooking, Bowles revealed that her good home cooking was one of his motivations towards food. “She’s a good cook. She doesn’t cook so much now, but yes, she did,” he said.
He recalled her roast chicken and roast beef, dishes that the English are famed for. “She was a good home cook. She brought, you know, my dad works, so she cooked for all of us.”
Bowles also shared his longing for his mother’s cooking, especially when he visits his childhood home. “That’s comfort food. So you know, mother’s cooking. That’s where it all comes from. Love of food,” he said.
As a food critic, Bowles emphasized the unifying power of food. “The language of food is universal. I might not speak French or German or Cantonese, but to say, yum, it brings you together,” he explained. He also pointed out that food is a prism through which one can see history, culture, and economics.
Bowles expressed his dislike for trends in food. “Trends are by their nature, ephemeral. They don’t last long. What I want is consistent, good cooking,” he said. He mentioned that high-end West African food is currently big in London, with dishes like jollof, pepper soup, and soya being transformed into fine dining at Michelin-starred restaurants.
Bowles expressed his love for Lagos and his hope to return. He concluded the interview by thanking everyone and expressing his excitement about the culinary adventures that lay ahead.
“I hope this isn’t the last time. I absolutely love it here, and I’ll be going back to my country and saying, ‘What the hell are you talking about? Get to Lagos now. It’s fantastic,” he said.
