Queen Camilla's son has revealed the two food items that she would not like to be served at the Coronation next month - and has slammed a royal classic.
Tom Parker Bowles appeared on a podcast to discuss his mum becoming Queen and his thoughts on the menu for the big day.
The food critic also gave a controversial opinion on coronation chicken, describing it as something that is now "really horrible", despite being "quite nice and probably quite exotic for the 50s".
Speaking on the ingredients that his mum would not like to be included on the Coronation menu, he told The News Agents podcast: "Chilli, garlic.
"I think that garlic can make your breath smell somewhat so I think just for purely social reasons you wouldn't have garlic. She doesn't like chilli. She doesn't like massive spice.
"And I think if you're walking around, and I do not speak from experience on this, but you're walking around and meeting lots of people... I think you have to be a little bit careful not to get the tummy too excited."
Asked whether he had selected the Coronation menu, Mr Parker Bowles said: "Absolutely not, no… Because Mark Flanagan who's the executive chef of Buckingham Palace is an incredibly talented, experienced chef and the last thing he needs is some upstart food critic coming to sort of say well what about this or what about that?
"He's dealt with hundreds of state banquets, he's dealt with jubilees and he's a really, really good chef. So, I wouldn't dare start telling him what to do."
Sharing his thoughts on coronation chicken, he added: "If you think of contemporary coronation food, it goes back to the 50s and Constance Spry and coronation chicken, which in its original incarnation wasn't that bad, I don't think.
"It was sort of roasted chicken with a little bit of fresh curry powder. But what happened over the years is it became this awful, turgid, sad, sort of gloopy mess, yellow, horrid. I mean coronation chicken done badly is appalling.
"And I think what started off as something quite nice and probably quite exotic for the 50s has now become something really horrible."
His comments come as King Charles unveils his signature dish as Coronation quiche.
It contains spinach, broad beans, tarragon, amongst other ingredients.
The Royal Family's website describes it as "a deep quiche with a crisp, light pastry case and delicate flavours of spinach, broad beans and fresh tarragon.
"Eat hot or cold with a green salad and boiled new potatoes - perfect for a Coronation Big Lunch!"
When the Mirror's lifestyle editor Courtney Pochin tried out the recipe, she wasn't too convinced, admitting that she would opt for a shop-bought buy instead.
Quiche is known as a classic French dish, but is said have actually originated in Germany in the Middle Ages with the word quiche from the German kuchen, meaning cake.
Great British Bake Off contestants have made quiches in the past as part of 1980s-themed challenges.
Even cookery queen Delia Smith has struggled with soggy-bottomed quiches and her website contains advice on how to avoid the problem.
Smith wrote for a recipe for Quiche Lorraine: "For years I've been experimenting with this type of recipe to eliminate, for ever, the problem of the soggy pastry base that seems to plague so many people, myself included.
"I will stress that the container must be metal, not porcelain or glass."
Listen to Tom Parker Bowles' full interview on The News Agents podcast this evening on Global Player.
