Buckingham Palace rolled out the red carpet in the most literal and culinary sense for former US President Donald Trump, hosting a grand state banquet in his honour. The meticulously planned menu, a testament to British produce and tradition, was served in the opulent Ballroom under the watchful eyes of portraits of past monarchs.
The evening began with a dish fit for royalty: a first course of poached brill, a delicate flatfish, accompanied by asparagus and langoustines, all brought together with a rich champagne sauce.
For the main event, chefs prepared a quintessentially British centrepiece: saddle of Windsor lamb. The locally sourced meat was served with a classic combination of new season potatoes, spring vegetables, and a red wine jus, offering a hearty nod to the UK's agricultural heritage.
True to form for a royal gathering, the dessert was an elegant affair. Guests were treated to a strawberry and lemon balm meringue, a perfect blend of sweet and sharp flavours, likely featuring berries from the King's own gardens.
The banquet concluded with a selection of British and French cheeses, served with apple and celery, followed by coffee and petite fours. The wine list was equally impressive, featuring a 2017 Louis Roederer Cristal champagne and a 2019 Château Smith Haut Lafitte from Bordeaux.
This elaborate dinner, attended by prominent UK figures and Trump family members, served as a powerful symbol of the enduring, if sometimes complex, 'special relationship' between the two nations, demonstrating the unique brand of soft power wielded through royal hospitality.
