Scampi evokes easy pasta dishes or deep-fried pub grub, but call them langoustines and you have a dish fit for a king — or, indeed, The King, says Tom Parker Bowles.
What a difference a name makes. On the one hand, there’s scampi, breaded and deep fried, yours for less than a tenner, preferably presented in a basket, with a fistful of proper chips and a couple of sachets of tartare sauce so sharp it strips the enamel from your teeth. The sort of pub grub that…
