King Charles hosted a state banquet at Windsor Castle on Tuesday evening for the Sultan of Oman, bringing the state visit to a close with a formal dinner attended by members of the Royal Family, guests and politicians.
Three-Course Menu Served in St George's Hall
The meal was held in St George's Hall, which features a gothic-style ceiling and an oak beam roof decorated with the coats of arms of Knights of the Garter members. The mahogany table, which took staff days to prepare, was decorated with seasonal flowers from the Windsor gardens, napkins folded in the shape of a Dutch bonnet, and six glasses set for each guest.
The King checks and approves every element of the banquet and gives the room a final inspection before guests arrive from 8pm.
Menu and Wine Selection
Guests were served a croute of Scottish Langoustine and Cornish Crab with Avocado, Tomato consommé, and Celery as a starter, 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.
Dessert was an individual baked Alaska with Balmoral plum and Windsor Estate honey ice cream. The meal was paired with four wines: 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.
Role of State Visits
State visits are the highest honour the UK can extend to a foreign head of state and 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.
