The King and Queen host Sweden Dinner at the Royal Palace of Stockholm

Guests from Östergötland County: Katarina Mårtensson and Ronny Mårtensson, County Governor Elisabeth Nilsson and Arne Andersson, Kristina Claesson and Anders Claesson, Catarina Wireklint and Lars Hultman. Photo: Maja Suslin/Scanpix

On Friday 1 February, The King and Queen hosted the first official dinner of the year at the Royal Palace of Stockholm. The aim of the Sweden Dinner is to recognise people who have made significant local, regional or national contributions.
The invited guests included representatives from culture, industry, education, sports and organisations in Sweden's 21 counties, as well as all the county governors. Approximately 200 guests were received and welcomed by The King and Queen and The Crown Princess Couple in Queen Lovisa Ulrika's Dining Hall. Dinner was served in the Vita Havet Assembly Rooms.
 
The King escorted County Governor of Stockholm County Chris Heister to the table. Maria Hedblom, CEO of the Forestry Technology Cluster in Västerbotten County, was seated to his left.
 
The Queen was escorted to the table by County Governor of Halland County Lars-Erik Lövdén. Sami Community Chairman Nicklas Johansson, from Tåssåsen Sami Community in Jämtland County, was seated to her right.
 
The Crown Princess was escorted to the table by County Governor of Västra Götaland County Lars Bäckström. Göran Hoas, owner of Lilla Bjers farm shop in Gotland County, was seated to her right.
 
Prince Daniel escorted County Governor of Skåne County Margareta Pålsson to the table. Caroline Trege, CEO of Drivhuset in Stockholm County, was seated to his left.
 
2013 marks the 40th anniversary of when The King ascended to the throne and became Sweden's Head of State. In connection with this, the Sweden dinner — a new form for one of the annual official dinners — has been introduced. In his welcoming address, The King mentioned the journeys that The King and Queen will be making throughout Sweden in 2013.

Menu

Vegetable terrine covered in chard leaves with a parmesan crème and crisp parmesan thins.
 
Herbed pepper-roasted fillet of venison with green pepper sauce, fondant potato gratin with Västerbotten cheese, fried red cabbage with sherry vinegar and fennel crudités.
 
Orange mousse with a crisp nougat base and hazelnut ice cream with crème fraîche.

You can watch a film (in Swedish) showing preparations for the dinner below.