The King and Queen host Sweden Dinner at the Royal Palace of Stockholm
Motiv: Guests from Halland County: Jörgen Persson, Kjell-Åke Gustafsson and Eva Bengtsson, Christina Lövdén and County Governor Lars-Erik Lövdén, Leif Svensson and Eva Svensson. Photo: Erik Mårtensson/Scanpix
Sweden Dinners have been introduced to mark The King's 40th jubilee. This is a new form for one of the annual official dinners. The aim is to recognise people who have made significant local, regional or national contributions. In his welcoming address, The King mentioned the journeys that The King and Queen will be making throughout Sweden in 2013.
The King and Queen hosted the first Sweden Dinner on 1 February at the Royal Palace of Stockholm. 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.
MenuVegetable 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 showing preparations for the dinner below.