St George’s Hall at Windsor Castle was the setting for a glittering state banquet hosted by King Charles III. Every detail, from the 47-meter-long table illuminated by 143 candles to the spring floral arrangements, was carefully considered.
Princess Catherine Steals the Show
Princess Catherine is renowned for her impeccable fashion choices for formal occasions, and this event was no exception. For the state banquet at Windsor, she chose a striking emerald green evening gown by Singapore-French designer Andrew Gn, custom-made for the occasion as a tribute to the colors of Nigeria’s flag.
The Princess accessorized with the iconic Lover’s Knot tiara, previously worn by Princess Diana, and diamond earrings that belonged to Queen Elizabeth II. A badge of the Royal Victorian Order was pinned to the left side of the bodice, and a blue sash of the Order of Queen Victoria with a silver star draped across the gown. These elements added to the formality of the ensemble and underscored her role as the Princess of Wales.
Photo: Profimedia.cz
A Royal Feast
The multi-course dinner was specially adapted to accommodate the ongoing Ramadan observance. A reception with canapés preceded the official start of the banquet, marking the first time in modern royal banquet history that sustenance was offered to Muslim guests before sunset. The menu eschewed red meat, featuring lighter fish and vegetable dishes.
Guests began with a soft-boiled quail egg tartlet with watercress, kale, and a basil sabayon. The main course was fillet of turbot with a delicate lobster mousse wrapped in spinach, served with beurre blanc sauce, sprouting broccoli with hollandaise sauce, fricassee of peas and broad beans, and Jersey Royal potatoes. Dessert was a raspberry ice soufflé with a red berry coulis. In addition to English sparkling wine, a special non-alcoholic cocktail inspired by the Nigerian drink Zobo was served, allowing those abstaining from alcohol to participate in the toast.
