“Food is a prism through which you see everything.” Tom Parker Bowles. What does it truly take to define British gastronomy today? In this special London edition of Kitchen Chat®, Margaret McSweeney enjoys a cup of tea in the gardens of Number Sixteen with award-winning food journalist, restaurant critic, author, broadcaster and entrepreneur, Tom Parker Bowles, for an insightful look into the global ingredients of London’s thriving dining scene. As Tom emphasizes, “Immigration built this city and made it great.” He describes London’s delicious culinary diversity, which broadens one’s palate. According to Tom, “Roasting, baking and tea are what perhaps the British will be best known for.” Margaret enjoyed all three of these alimentary accolades in London, including her memorable meal at the recently reopened Simpsons in the Strand, best known for its domed silver trolleys with master carvers presenting the roasted meats table-side. Margaret had last dined there during the 1970s with her parents. Tom extols the outstanding vision of restaurateur Jeremy King, who just relaunched this historic establishment. Tom also spotlights Wiltons, a London restaurant that opened in 1742. This iconic destination also epitomizes England’s roasting legacy.  Afternoon Tea is a hallmark of British culture with scones, savory sandwiches and pastries. Drawing from his extensive collaboration with Fortnum & Mason and his definitive book Time for Tea, Tom highlights the precision, history, and cultural significance behind one of Britain’s most beloved traditions. His most recent book, Cooking & The Crown, also includes a great section on Tea. As he says, “Tea is a universal language.” It’s important to prepare the tea properly, and loose leaf is preferred. Book link: Cooking & The Crown: https://www.amazon.com/dp/1783256060 Tom Parker Bowles and his business partners recently launched Christopher’s Cordials, “a thoroughly modern celebration of a quintessentially English classic.” This non-alcoholic cordial blends pure fruit juice, carefully chosen botanicals, and a judicious measure of organic cane sugar, resulting in sophisticated, forward flavor combinations such as gooseberry and lime. The cordials can be added to sparkling/still water or even a cocktail. This product will hopefully launch in the United States soon.  Lastly, Tom shares what is next on his plate. He is working on a book about chili peppers. He describes how this “pungent pod” has become an essential ingredient worldwide, primarily in the cuisines of Mexico, Thailand, and India. Tom Parker Bowles’ culinary brilliance shines in this Kitchen Chat. And how true his words are: “Food is a prism through which you see everything.”  Contact Tom: https://www.instagram.com/tompbowles/ Simpsons in the Strand: https://www.simpsonsinthestrand.co.uk/ Book link: Time for tea; https://www.amazon.com/dp/0008387109    Savor the day!    ✅ Be sure to visit KitchenChat.info for more interviews and recipes.  Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: https://www.Webtalkradio.com   This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: https://www.Expertsandauthors.tv