There is a long-standing joke that British recipes are as short as the history of the United States, because British cuisine is extremely easy to make, mainly roasted and boiled, without too much seasoning, and the cooked food needs to be seasoned by itself.
In addition, there are some unique "dark dishes" in British cuisine, such as the intimidating "stargazing pie".
As a symbol of the country, what will be the menu for the state banquet of the United Kingdom? Is it also a strange delicacy that surprises people? In fact, the history of state dinners in England can be traced back to the time of King William I of England in the Middle Ages, when he hosted banquets for guests, which is considered to be the origin of state dinners in England.
Since then, the state banquet in the United Kingdom has a history of nearly a thousand years, and its etiquette and tableware have also been strictly regulated, forming its own unique set of state banquet rules.
Preparations for state dinners in the UK have always been the most rigorous, and 10 days of meticulous preparation are indispensable, whether at Buckingham Palace or St George's Hall at Windsor Palace. The 53-metre-long banquet table can accommodate up to 160 guests at a time.
Each ** must be accurately separated by 46 centimeters, and there are many of them, such as a state banquet, there were 12 ice buckets, 118 salt shakers, 140 dinner plates, 288 main dinner plates, 1,104 glass wine glasses and 2,000 silver-plated table knives.
Such rigor and meticulousness make the British State Banquet not only a feast of food, but also a feast of sight and experience.
Prepare six pieces of cutlery for each guest, including wine glasses and dinner knives, because each piece of cutlery has its own unique purpose. For example, wine glasses can be used for drinking water, champagne, red or white wine, etc.
More than 4,000 pieces of luxury gold, silver and porcelain tableware created by George IV are still the theme of our country's state banquets, and before each use, these 4,000 pieces of tableware need to be disassembled into more than 8,000 parts, and carefully cleaned and replaced.
The state banquet utensils are cleaned, the linens are organized, everything is ready for the perfect presentation of the state banquet.
For the decorations, we used 100 historic candlesticks, each containing 122 parts, which need to be cleaned and assembled before use.
At the banquet table, we will arrange seasonal fruits and flowers, which are picked from the Queen's garden.
At the candelabra state banquet, the selection process of the menu is always unique. First, the chef carefully recommends two dishes, and then the queen makes the final decision. The theme of each banquet is different for the guests, and the menu will also add corresponding elements, so that each candelabra state banquet will bring a unique experience.
The menu, on the other hand, is written in French, adding a more French romantic touch.
In 1899, Queen Victoria invited the German Emperor and Empress to a state dinner in England. The English State Dinner usually consists of a four-course course consisting of an appetizer, a main course, dessert and fruit, showcasing the essence of British cuisine.
The choice of ingredients focuses on freshness, such as game by Balmoral Castle**, apples by Sandringham House**, and pork by Windsor Castle. In addition, each guest can taste five different wines.
During the time of William I, the rudiments of the state banquet had already appeared, and the king's food was cooked separately, because William I liked to eat turbot, so the turbot fish often appeared at the state banquet, in addition to this, there were also delicacies such as venison and other game.
William I's banquets were very elaborate, and the food for each guest was prepared individually. However, only the noble guests were able to taste the delicious roast, while the lower-ranking guests did not even have a plate, and had to be replaced with a hard, rotting bread.
Despite this, William I occasionally gave his own food to guests, an act that was seen as a great honor at the time.
Edwardian State Banquets: From the time of Edward IV, the state banquets in England entered a new era of sophistication. Dining etiquette gradually took shape, with elaborate boat-shaped silver salt shakers and delicate tableware decorated with precious stones.
Of course, there are also classes of seating, and VIPs can taste wine, while ordinary guests can only enjoy ale. In addition, some performances will be added to the banquet, and the program will be rich and entertaining.
During the reigns of Edward IV and Henry VIII, a VIP seat to the right of the king was specially set up, which shows the strict hierarchy of that era. The menu of the state banquet is rich and varied, with about 20 plates of dishes for each feast, and these delicacies will only be present at the king's table, and the others are distributed according to rank.
At that time, the tableware was relatively primitive, and people attending banquets could only eat with knives and hands, so it was necessary to maintain elegance when eating, otherwise it would be considered rude.
Henry VIII stressed that throwing bones at dogs was the greatest disrespect at the dinner table. Charles II paid attention to dining etiquette, and at his state banquets, the table was raised so that the people below could have a clear view.
Attendants must be on their knees at all times when serving, and the service team includes specialized meat cutters, toasters, and other service personnel.
1.During the reign of Charles II, Charles II's love of fruit led to the development of desserts at banquets, so that a variety of fruits and desserts began to appear in the menu of state banquets.
2.During Queen Victoria's reign, the types and etiquette of state dinners in England changed dramatically, and this period of change has become the cornerstone of the standards and etiquette of state dinners in England today.
1.The Victorian state banquet was rich and varied, consisting of 4-6 dishes, each divided into 7-9 different dishes. Cod topped with oyster sauce, duck meatballs topped with Cumberland sauce, and roast lamb are considered the traditional national dishes of the United Kingdom.
And now, during the reign of Queen Elizabeth II, thanks to the development of technology, we can directly appreciate the dishes and levels of the British state dinner. 2.The British state dinner menu, even with the development of science and technology, maintains the traditional flavor.
The 2008 French** menu includes flounder fillet, lamb (with artichokes, fava beans, carrots, cauliflower and potatoes), rhubarb cake with vanilla frosting and fruit desserts.
These delicacies showcase the richness and diversity of the British State Dinner.
In 2015, we prepared a sumptuous dinner for our Chinese guests. On the menu, we use fresh Commander Turbot with grilled Scottish venison loin, butter, truffle and white wine sauce for the purest seafood and meat delicacies.
In addition, we have prepared authentic dishes such as red red cabbage, pot-roasted celery and potato pot, as well as refreshing salads and desserts, including lime and mango chocolate desserts and fruit desserts, so that you can enjoy the food while also feeling the attention to detail.
Colorful treasures of the sea.
A menu that reminisces about the past.
Dinner menu: Steamed halibut with watercress mousse, parsley sauce, Windsor lamb herb pie, carrot with tarragon, mixed vegetables, queen potatoes, salad, strawberry puff pastry pie, verbena cream sauce, favored by the Sichuan Commander.
In the simplest way, let the deliciousness of flounder be fully released. Steamed, the original taste, let you taste the purest seafood enjoyment.
Although the etiquette system of the British state banquet has always been rigorous, reflecting the gentlemanly demeanor of the British, due to the complex interests of the royal family, the etiquette within the royal family has been somewhat weak.
However, these rules are still very strict and awe-inspiring. As for the dishes, you just have to enjoy them, after all, you don't come here to taste the food.