A few weeks ago there was a wave of newspaper interviews with the stepson of the king, Tom Parker-Bowles. These seemed at first glance to be about absolutely nothing at all, froth and chatter, a wincing man in a tweed hat talking about how he makes Sunday lunch. Why was this happening? Scanning the text for meaning, the clouds finally cleared. He was launching a cordial.
You might say, do we need … a cordial? What is a cordial? A way of ruining water. A drink that isn’t actually a drink. But this is to miss the point, and in way that is frankly embarrassing and I feel sorry for you. Because this is not any old cordial. It’s not the kind of really crappy cordial you might launch. As Parker-Bowles puts it, devastatingly: “Look, we have Belvoir and Bottlegreen. But they use concentrates. Why can’t we make a really high-end British cordial?”
