King Charles hosted a dinner for Commonwealth Heads of Government and Delegation at the Blue Waters hotel in Antigua, concluding his Caribbean trip with a menu emphasizing local produce and artisanal creations.
The meal featured a starter of local avocado, green beans, quail eggs, and cherry tomatoes, followed by Mahi-Mahi steamed with indigenous herbs and new potatoes. The dessert centerpiece was a caramelised Tarte Tatin made with Antiguan black pineapple. Locally sourced beverages included Paddling Duck Bush tea and Jamaican Blue Mountain coffee, alongside a special 'Commonwealth 56' cocktail crafted with Antiguan hibiscus gin and Buckingham Palace honey syrup.
The table settings showcased Antiguan craftsmanship, including hand-made seedwork table mats by local artisan Louise Edwards, known as 'Sexy Sue.' These mats, made from wild tamarind seeds and jumbie beads, are part of a revitalized centuries-old art form that originated with enslaved African women.
Modern ceramic pieces by local artist Colin 'Wanga' Martin, influenced by the island's sugar mills, were also displayed. Napkins were made from the national madras cotton cloth, and breadbaskets were crafted by a local organization for the blind.
Floral arrangements incorporated local flowers and foliage, such as heliconias and the widdy widdy bush, a plant with historical significance tied to working-class resilience in Antigua and Barbuda.
Entertainment for the evening included performances by the Hells Gate Steel Orchestra, a group with a long history of performing for dignitaries, and pianist Khadijah Simon. The event concluded with a performance by pipers and a drummer from the National Piping Centre in Glasgow, of which King Charles is Patron.
The menu and wine list included Camel Valley Special Reserve sparkling wine from Cornwall, Greystone Chardonnay from New Zealand, Henschke Henry's Seven from Australia, and Inniskillin Icewine Riesling from Canada.