King Charles is hosting a glittering state banquet inside Windsor Castle for the Sultan of Oman.
King Charles is hosting a state banquet at Windsor Castle (Image: Getty)
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The state visit for the Sultan of Oman ended in spectacular fashion tonight when King Charles hosted a glittering state banquet inside Windsor Castle. The white-tie and tiara reception saw members of the Royal Family, guests and politicians treated to an exquisite three-course meal along the impressive mahogany table that took staff days to set up.
The table was beautifully decorated with seasonal flowers from the Windsor gardens, napkins perfectly folded in the shape of a Dutch bonnet and plates, cutlery and six glasses in perfect order. Every element of the banquet is checked and approved by the King, and he’ll give the room a last-minute once-over before guests start arriving from 8pm.
Guests tucked into their beautifully prepared meal inside St George’s Hall with its gothic-style ceiling and impressive oak beam roof that is studded with the coats of arms of members of the Knights of the Garter.
State visits are a crucial part of what the Royal Family offers, as they are the highest honour the UK can extend to a foreign head of state. The events serve as a primary tool of soft power and diplomacy, setting the stage for trade deals, bilateral negotiations, and fostering closer ties with the visiting nation.
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Tartine au Crabe et Langoustine d’Ecosse, Céleri, Avocat et Gelée de Tomate
Croute of Scottish Langoustine and Cornish Crab with Avocado, Tomato consommé, and Celery
Faisan du Windsor Poêlé en Cocotte, Coing aux épices; Chou Farci, Pommes Fondantes; Sauce à la Moutarde de Dijon
Pot Roasted Windsor Pheasant with Spiced Quince, Stuffed Cabbage and Braised Fondant Potatoes in a Dijon Mustard Sauce; Selection of assorted seasonal vegetables
Omelette Norvégienne
Individual Baked Alaska with Balmoral Plum and Windsor Estate Honey Ice Cream
Wine List
Langham, Blanc de Blancs
Chassagne-Montrachet, Premier Cru ‘Morgeot’, Marquis de Laguiche, Joseph Drouhin, 2023
Château Margaux, Premier Grand Cru Classé, 1979
Comtes de Champagne, Taittinger, 1998
The menu tonight consisted of a croute of Scottish Langoustine and Cornish Crab with Avocado, Tomato consommé, and Celery to start, followed by pot-roasted Windsor pheasant with spiced quince, stuffed cabbage and braised fondant potatoes in a Dijon mustard sauce accompanied by a selection of assorted seasonal vegetables.
For dessert, guests were treated to individual baked Alaska with Balmoral plum and Windsor Estate honey ice cream.
This was washed down with a selection of four equisite wines, comprising of Langham, Blanc de Blancs, Chassagne-Montrachet, Premier Cru ‘Morgeot’, Marquis de Laguiche, Joseph Drouhin, 2023, Château Margaux, Premier Grand Cru Classé, 1979 and Comtes de Champagne, Taittinger, 1998.