Although this is Queen Elizabeth’s sixth visit to Jamaica, there is still much excitement amongst us here in Jamaica.

Let’s not forget that she is also Queen of Jamaica, and when in town moves into the Governor General’s residence, for a day and a half.

HRH had her first taste of Jamaican cuisine on Monday evening as she met citizens on the lawns of King’s House during the Governor General’s reception.

The Queen paused at a booth titled, Gutters, St Elizabeth, which served up tender morsels of goat meat with roti.

Her Majesty asked executive chef at Le Meridien Jamaica Pegasus, Leon Meredith, if she were “his first (eating) guest for the evening”.

The affable and loquacious Meredith went into comfortable dialogue with The Queen, who was interested in the attractive foods on display, and explained that the hotel was presenting a taste of each of Jamaica’s 14 parishes.

Meredith also informed HRH of the intricacies of the fruit ice-carving of tropical fruits.

The abundance of salads explained Meredith “depicts the parish of St Elizabeth, the basket parish of the country.”

St Elizabeth is also known for its abundance of goat, he went on, noting that the roti was indicative of our Indian tradition.

“Where’s the ackee?” asks the Duke of Edinburgh who is once again beside (or rather a step behind his wife).

Chef Meredith explains that the ackee, although found in all parishes, is not at this food station.

Someone escorts the Duke to where the ackee is stationed and he seems genuinely delighted to reconnect with this local favourite.

The Foodpage catches up with Meredith on Tuesday morning back at the range.

He’s handling the stress well and is all smiles when Courtney Bailey returns from King’s House.

Courtney is the butler for the royal family during this royal errand.

The royal family as is traditional, partakes of a light breakfast and were served this morning cereal, fruits, plain yoghurt, coffee with low fat milk and toast.

Bailey tells the Foodpage that “all went well”.

An audible sigh of relief escapes and chef Meredith can now focus his attention on lunch for the Royal family, as well as dinner for some 130 specially invited guests.

He speaks of his greatest challenge, “that of ensuring that all goes well. Precision is key, the standard must be kept high. The eyes of the world are upon us.”

The Foodpage congratulates the Pegasus Hotel which was responsible for the household of King’s House during the Royal visit and to the winner of our Jamaica Observer’s first Table Talk Food Awards — Chef of the Year Leon Meredith.

Port Royal – Kingston

Mini Bammies

Topped with Escoveitched Fish Fillets

Middle Quarters – St Elizabeth

Black River Pepper Shrimp on Skewers

Crab Meat on Bammy Wafers

Boston Jerk – Portland

Jerked Chicken Breast on Skewers

Jerked Pork on Skewers with fried or roasted breadfruit

Jerked Sausage

Hard Dough Bread (Grotto)

Boiled Janga

Faith’s Pen – St Ann

Mini Johnny Cakes

Topped with Ackee and Saltfish

Shrimp Kebab of Yam and Roast Saltfish

Roast Corn Rounds

Gutters – St Elizabeth

An array of lettuce and salads

Fruit bits on skewers

Curried Goat

Roti

Devon House – Kingston

Truffles filled with liquor and rums

An array of sumptuous puddings, pones, blue draws, grater cakes,

Coconut drops, rum cakes, peanut drops, mini tartlets and scones, cheese cakes

Montego Bar

Full Bar on consumption with Rum Punch/Fruit Punch and Wines Martha Brae Bar

Full Bar on consumption with Rum Punch, Fruit Punch and Wines

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TUESDAY, FEB 19

What the Queen ate — Breakfast

Assorted Fruits in a bowl

White and Brown Bread (toasted)

Selection of Cereals

Milk

Homemade Marmalade

Fresh Yoghurt

Assorted teas and juices

Lunch

Roasted Jerked Rack of Lamb (very mild and well done)

Salad

Pastries filled with Pineapple

Served with a mango and strawberry coulis

Dinner

Breast of Chicken Marinated in Ginger Juice

Served on a bed of Sauteed Red and Green Peppers with a Ginger Flavoured Cream Sauce

Vegetables

Potatoes Braised with Herbs

Banana and Mango Mousse

Blue Mountain Coffee