King Charles Hosts Sultan of Oman for State Banquet at Windsor Castle

King Charles III hosted Sultan Haitham bin Tarik Al Said of Oman for a state banquet at Windsor Castle, attended by approximately 160 guests including members of the Royal Family. The event, held in St George's Hall, showcased a blend of British and Omani influences in its menu and decor.

Guests were served a multi-course meal that included Scottish langoustine and Cornish crab, pot-roasted Windsor pheasant with spiced quince, stuffed cabbage, and individual baked Alaskas featuring Balmoral Plum and Windsor Estate honey ice cream. The meal was accompanied by a selection of wines, while Sultan Haitham bin Tarik Al Said opted for a soft drink.

The 50-meter-long table was adorned with the Grand Service, comprising over 4,000 silver-gilt pieces commissioned by George IV. The centerpiece featured a 12-light candelabra depicting St. George and the dragon, commissioned by William IV in 1833, which was decorated with pomegranates from a tree planted by the late Duke of Edinburgh.

The royal procession into the banquet included King Charles, Queen Camilla, the Prince and Princess of Wales, and other working royals, alongside Omani dignitaries. Notable guests from outside the royal family included athlete Mazoon Al Alawi and sailor Mohsin Al Busaidi. Andy Burnham also attended, marking his first state banquet as Prime Minister.

The flowers used throughout the venue were sourced from the gardens of Buckingham Palace, Windsor Castle, and The Savill Garden. The evening's musical entertainment was provided by The Duchess of Edinburgh's String Orchestra, performing a diverse program that included classical pieces and modern arrangements.

The banquet also featured a specific pipe program performed by Pipe Major James Bell of the 1st Battalion The Scots Guards.