King Charles jokes about 'umbrella-gate' as he hosts final dinner for Commonwealth leaders and brings an end to his Caribbean trip

The King threw a dinner last night featuring breathtaking local Caribbean produce – with a distinctly royal twist.

From the table mats hand-made by local legend 'Sexy Sue', to the 'Commonwealth 56' cocktail featuring hibiscus gin and Buckingham Palace honey, His Majesty's guests were in for a treat.

The official dinner and reception for Commonwealth Heads of Government and Delegation was held at Their Majesty's hotel, Blue Waters, under the eagle eyes of Master of the Household, Vice-Admiral Sir Tony Johnstone-Burt, and his deputy, Michael Taylor.

The event brought senior dignitaries and their partners together with the Royal Household to help foster relationships across the 'family of nations'.

The menu had been prepared by the hotel culinary team led by Chef Michael Harrison and students from the Hospitality institute Muriel O'Mard campus under the eye of royal chef Mark Flanagan.

Utilising local seasonal products throughout, the first course included locally grown avocados, green beans, cherry tomatoes followed by Mahi-Mahi, steamed with a selection of indigenous herbs. 

The famous Black Antiguan pineapple formed the centrepiece of the dessert as a caramelised Tarte Tatin.

Charles looks surprised as he chats to Marie France Van Heel, Andy Burnham's wife at the dinner reception 

Charles gives a speech as Prime Minister of Antigua and Barbuda Gaston Browne sits next to him and smiles 

King Charles and Commonwealth Secretary-General Hon Shirley Botchwey attend an official dinner and reception on Tuesday night 

Charles chats to Prime Minister Andy Burnham as they attend the official dinner 

Locally-produced Paddling Duck Bush tea, Jamaican Blue Mountain coffee and hand-painted chocolates were served at the end of the dinner.

A special 'Commonwealth 56' cocktail was also served. 

A spin on the French 75 which includes gin, sugar syrup, lemon juice and champagne 'the Commonwealth 56' is crafted using the Antilles Stillhouse Pink Sorrel Hibiscus Gin, made on the hills above English Harbour in Antigua using locally sourced botanicals. 

A sugar syrup made from Buckingham Palace honey is added and then topped with English Sparkling Wine.

Wines served included double Royal Warrant holding Camel Valley, an English sparkling wine, for the toasts at the beginning of the dinner. 

The table decorations were made by local artisan Louise Edwards, 74, known locally as 'Sexy Sue' – a childhood family nickname that came from the name of a boat – who made the seedwork table centre mats using wild tamarind seeds and bright red-and-black jumbie beads.

Seedwork in Antigua and Barbuda is a centuries-old art form that originated with enslaved African women who gathered wild seeds and hand-stitched them into jewellery, belts, and household items. 

Whilst considered to be a vanishing or endangered tradition, seedwork has experienced a modern cultural revitalisation through regional initiatives like the launch of the island's first-ever local Seedwork Manual.

On the mats were placed modern ceramic pieces by Colin 'Wanga' Martin, a local artist. 

The design draws influence from the remains of over 200 sugar mills across Antigua.

The napkins were made from the national fabric of Antigua and Barbuda, a madras cotton cloth, featuring a vibrant red, green, gold and black plaid.

Even the breadbaskets were made by a local organisation for the blind in the capital Saint John's, run by the Antigua and Barbuda Society of and for the Blind.

Prime Minister of Antigua and Barbuda Gaston Browne and his wife Maria Browne sip drinks at the reception

Camilla greets Commonwealth Secretary-General Shirley Botchwey during the dinner reception 

Charles shares a laugh with Commonwealth Secretary-General Hon Shirley Botchwey

Charles and Camilla greet Prime Minister Andy Burnham and his wife Marie France Van Heel

King Charles makes a toast as he attends an official dinner and reception during the Commonwealth Heads of Government Meeting

Locally-picked flowers including heliconias, ginger lilies and torch ginger were arranged with local foliage from Antigua and Barbuda, including the brightly coloured leaves of the croton plant and sprigs of the widdy widdy bush.

The widdy widdy bush (botanically known as Corchorus siliquosus) is tied to Antigua and Barbuda's cultural history as a historical source of nutrition. 

Originally foraged and used in soups by enslaved plantation workers, the widdy widdy bush became a symbol of working-class resilience during a long, bitter strike in 1951 by the Antiguan sugar workers. 

National leader Vere C Bird rallied the people by declaring that until wages were raised, the people would survive on 'cockles and the widdy widdy bush'.

Guests were greeted by a group of steel pan players from the Hells Gate Steel Orchestra.

The orchestra has performed for generations of visiting dignitaries and members of the Royal Family, including Princess Margaret in 1955 and Her Late Majesty Queen Elizabeth II and The Duke of Edinburgh in 1977.

Khadijah Simon, one of Antigua and Barbuda's brightest stars on the piano, played during dinner as part of a trio.

As a finale, two pipers and a drummer from the National Piping Centre in Glasgow played for the assembled guests. 

The Centre, founded in 1998 by Sir Brian and Lady Oona Ivory, has The King as Patron.

Full menu and wine list 

Salad of avocado, green beans, quails eggs and cherry tomatoes with pesto dressing

Papillote of Mahi-Mahi. Local herbs and aromats in a butter sauce. Selection of seasonal vegetables New potatoes

Antiguan black pineapple tarte tatin with vanilla ice cream

Hand painted chocolates

Paddling duck bush tea and coffee

Wines

Camel Valley Special Reserve, 2015, Cornwall, United Kingdom.

Greystone Chardonnay, 2024, Waipara Valley, New Zealand.

Henschke Henry's Seven, 2024, Barossa, Australia.

Inniskillin Icewine Riesling, Niagara Estate, 2023, Ontario, Canada.