King Charles and Queen Camilla host CHOGM dinner

King Charles and Queen Camilla hosted CHOGM leaders at a dinner celebrating the 56 nations of the Commonwealth, with a special surprise for guests. 

It’s finally here: the end of the autumn tour. The past nine days have seen King Charles and Queen Camilla soak up the Caribbean sun while meeting with numerous young people involved in conservation work, and meeting with business and national leaders.

Last night gave Their Majesties a chance to give back some of the hospitality they have received over the past days throughout the Caribbean, with a unique British twist. In Soldier’s Bay, King Charles and Queen Camilla hosted an official dinner and reception for Commonwealth Heads of Government or their delegation.

Around 85 guests were greeted by a group of steel pan players from Hells Gate Steel Orchestra, one of the world’s oldest continuously operating steel bands, founded in 1945. The steel pan players were led by Khan Cordice, who performed at a pre-CHOGM reception held at St James’s Palace last month.

The King and Queen then met the Prime Minister of Antigua and Barbuda, Gaston Browne, and his wife, Maria Browne, as well as Commonwealth Secretary-General Shirley Botchwey and her husband, Cyril Laryea, before greeting other attending Heads of Government or Delegations and their spouses. Meanwhile, a string ensemble from the Antigua and Barbuda Youth Symphony Orchestra also performed.

At the dinner table, toasts were proposed by the Prime Minister of Antigua and Barbuda as well as the Prime Minister of Tonga, after which King Charles delivered a toast and remarks.

After pleasantries, guests will be served a three-course dinner, including a papillote of Mahi-Mahi and Antiguan Black Pineapple Tarte Tatin with vanilla ice cream. Special attention was paid to the smallest details, including the table mats, made by local artisan ‘Sexy Sue.’

As grand state banquets call for their own unique cocktails, created to suit the visiting country, Buckingham Palace continued the tradition with ‘The Commonwealth 56’ — a cocktail of hibiscus gin, lemon juice, English Sparkling Wine and a truly great-tasting sugar syrup made from Buckingham Palace honey.

During the dinner, a trio of musicians led by Antiguan pianist Khadijah Simon performed, followed by pipers from the National Piping Centre of Scotland.

Before departing, Their Majesties greeted and thanked the musicians who played throughout the evening, as well as the staff.