There’s nothing quite like the pomp and pageantry of a formal occasion at King’s House, and the dinner in honour of HRH Prince Henry of Wales (always known as Prince Harry) hosted by the Governor General Patrick Allen and Lady Allen on Tuesday 6th March 2012 was no exception.

Chef Mark Cole from the Jamaica Pegasus Hotel and his culinary team ensured an excellent flow from the kitchen, while the dining room and banquet team from the Pegasus, guided by Nancy McLean executed military-style precision service as they served the 150 guests inside the formal dining room of King’s House.

What was poured?

The Bollinger “Special Cuvée” Brut Champagne (distributed by Caribbean Producers of Jamaica ) filled most of the glasses in preparation for the royal toast.

A very delightful Louis Latour Chablis 2010 was poured to accompany the salad dish. Chablis is an isolated island of vineyards in the northern section of viticultural Burgundy, halfway between Dijon and Paris. Maison Louis Latour’s Chablis is the ultimate expression of what the noble Chardonnay grape is capable of. The 2010 Chablis presents itself in a beautiful brilliant pale gold colour. The nose is floral and the mouth is fresh with nice notes of citrus fruits and a beautiful hint of mineral in the finish.

For the red wine, we moved from France to Italy and the Antinori Chianti Classico Peppoli 2008 was enjoyed by all. It is made of 90 per cent Sangiovese, 10 per cent Merlot and Syrah. It shows intense red fruit aromas with light hints of vanilla and coffee. A well-structured wine with smooth, sweet tannins of nice length with fruity flavours. This wine is made to be enjoyed fairly young, while the fruit is at its fullest expression. It was a great match for Chef Cole’s Grilled Angus beef tenderloin.

Closing the evening was the world’s most popular premium port — Cockburn’s Special Reserve Port. Special Reserve is a medium-dark ruby colour, with a deep garnet edge. The blend has a clean aroma, showing maturity and finesse, with a hint of dried plums. Off dry to medium sweet, Special Reserve has a rich, mellow texture and smooth tannin structure, with a long, satisfying finish.

Menu

Toast

Champagne Bollinger Special Cuvée

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Roasted Curry Pumpkin Bisque,

sprinkled with honey poached Cranberries

Bammy Chips on Crème Fraiche

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Local Vine-Ripened Tomato Filled With Aged Goat Cheese And Naseberry Mousse, nesting On Baby Lettuce

laced with Balsamic Syrup

Louis Latour Chablis 2010, France

***

Lemon and Grapefruit Sorbet

***

Grilled Angus Beef Tenderloin

with Port Wine-infused Jamaican Foie Gras Mousse

Jerked Sea Bass Fish Fillet Truffle Yam Croquette Petit Carrots and Green Asparagus

Antinori Peppoli Chianti Classico 2008, Italy

***

Coconut Passion Fruit Cream, Fresh Strawberry

with Chocolate Slim Line Stick

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Petits Fours

Blue Mountain Coffee

Selection of Teas

Cockburn’s Special Reserve

The Royals have a long-standing association with the Champagne estate, with Queen Victoria having issued a royal warrant to Bollinger in 1884. This made Bollinger the first official wine of the British Empire. It received another Royal Warrant in 1950 from King George V1, and the Queen Mother, HRH The Queen awarded her Royal Warrant to Lilly Bollinger in 1955. It remains the official Champagne of the royal household. Prince Charles served it at the reception for his wedding to the late Princess Diana and it was too, the bubbly of choice for Prince Andrew. And Bollinger is no stranger to the silver screen, as it has been the Champagne of choice for 007 James Bond ever since Ian Fleming wrote the first Bond books over 50 years ago.