It’s a glittering event full of diamond tiaras, designer dresses, and two royal families.
The Queen and Prince Philip, along with Kate Middleton and Prince William, and Prince Charles and Camilla, Duchess of Cornwall, greeted the King and Queen of Spain at a state banquet.
The Duchess of Cambridge dazzled Princess Diana’s Cambridge Lover’s Knot tiara, complete with a Marchesa gown and dazzling necklace belonging to the Queen – King George VI and Queen Elizabeth headband necklace, diamond and ruby necklace in V shape ending in a diamond drop pendant.
Meanwhile, Queen Letizia of Spain also wore an impressive diamond tiara, which was a wedding gift from King Alfonso XIII to his wife Princess Victoria Eugenie, who became Queen Ena of Spain – the great-grandmother. of Felipe and also an ancestor of Elizabeth II.
But what did the guests of the lavish occasion dine and listen to?
Those in attendance at the Spanish State Banquet dined on a Scottish beef medallion and truffles in a Madeira sauce.
The menu begins with a fillet of salmon trout poached in fennel in a white wine velouté.
This was followed by a medallion of Scottish beef with marrowbone and truffles with a Madeira-based sauce, the full-bodied Portuguese wine, served with melting potatoes, yellow and green zucchini, green beans with sautéed radishes and a celery salad. -rave.
Dessert was a dark chocolate and raspberry pie.
The background music gives a nod to the Spanish guests, with tunes such as Lady Of Spain – a 1931 song that became popular in the late 1940s – and the King of Spain, the Royal Spanish Waltz.
Other tunes are the theme of the Bond film Skyfall and Coldplay’s Viva La Vida.
The wines include a Bual, a 15 year old Henriques & Henriques Madeira wine.