World · Latin America · 1 hr ago
King Charles hosts Commonwealth dinner featuring Antiguan produce
King Charles hosted a dinner for Commonwealth leaders and delegates at the Blue Waters hotel in Antigua.
The event brought senior officials and their partners together with members of the Royal Household.
The menu, prepared by the hotel team and hospitality students, featured local Caribbean ingredients, including Mahi-Mahi and Antiguan pineapple.
A cocktail called Commonwealth 56 combined hibiscus gin made in Antigua with syrup made from Buckingham Palace honey.
Local crafts featured throughout the dinner, including seedwork mats, ceramic pieces and baskets made by an organisation for blind people.
Seedwork is a centuries-old Antiguan tradition that has faced decline but is being revived through local initiatives.
The dinner highlighted Antiguan food and cultural traditions at a gathering of Commonwealth representatives; no further steps were specified.
King Charles hosted an official dinner and reception for Commonwealth heads of government and delegations at the Blue Waters hotel in Antigua.
The event brought senior dignitaries, their partners and the Royal Household together to foster relationships across the Commonwealth.
The meal featured local seasonal produce, including Antiguan avocados, Mahi-Mahi and Black Antiguan pineapple.
Guests were also served a cocktail made with Antiguan hibiscus gin and syrup made from Buckingham Palace honey.
Local artisans and organisations contributed table decorations, ceramics, napkins and breadbaskets.
- Who
- King Charles hosted Commonwealth heads of government and delegations, their partners and members of the Royal Household.
- What
- He held an official dinner and reception featuring Caribbean produce and locally made items.
- When
- Tuesday night. The article was published on November 4, 2026.
- Where
- The Blue Waters hotel in Antigua.
- Why
- The event aimed to foster relationships across the Commonwealth.
This story does not have two clearly opposing sides.
The official dinner and reception for Commonwealth heads of government and delegations was held at the Blue Waters hotel.
Guests were served a first course with locally grown produce, followed by Mahi-Mahi and a dessert featuring Black Antiguan pineapple.
Guests were served Paddling Duck Bush tea, Jamaican Blue Mountain coffee and hand-painted chocolates.
- Venue
- Blue Waters hotel, Antigua
- Cocktail
- Commonwealth 56, made with Antiguan hibiscus gin and Buckingham Palace honey syrup
- Main course
- Mahi-Mahi steamed with indigenous herbs
- Dessert
- Caramelised Tarte Tatin made with Black Antiguan pineapple
- Table mats
- Handmade by local artisan Louise Edwards, known as Sexy Sue