Details of the sumptuous meal served at last night’s state banquet at Windsor Castle have been revealed.
The 160 guests were served Hampshire watercress panna cotta with parmesan shortbread and quail egg salad to start, followed by a main course of organic Norfolk chicken ballotine wrapped in zucchini, with a thyme and savory infused jus.
Dessert was a vanilla ice cream bombe with Kentish raspberry sorbet interior with lightly poached Victoria plums.
A number of fine wines were served with the meal, including a Wiston Estate, Cuvée, 2016 Domaine Bonneau de Martray, a Corton-Charlemagne, Grand Cru, 2018 Ridge Vineyards, Monte Bello, 2000 and Pol Roger, Extra Cuvée de Réserve, 1998.
The after-dinner drinks menu was also laden with symbolism. Guests were served a special cocktail, the Transatlantic Whisky Sour which was created for the occasion.
A Warre’s 1945 Vintage Port, marking the fact that Trump was the 45th president, was also on offer, as was a Hennessy 1912 Cognac Grande Champagne, from Trump’s mother’s birth year. Trump is a well-known teetotaler, so was unlikely to have indulged.
A place setting for King Charles at the banquet table.Aaron Chown / Getty Images
The table settings were as elaborate as the meal. It took eight people three weeks to clean and polish the silver and silver-gilt dining service in preparation, and staff needed five full days to fully lay the 164 foot table. Each guest had six glasses at their place setting.