Royal Pineapple Etiquette

This magnificent work of art is part of a set of four: “A set of four silver-gilt dessert stands, each comprising a pierced dish with palmette border, supported in a pineapple leaf bracket above six scroll branches with vine leaf dishes. The stem is cast in the form of an amphora, flat chased with angels and scrolling foliage, on a spirally fluted drum, surrounded by cast figures of Bacchus and two dancing maenads. On a circular base with scroll feet and acanthus leaves.

“These stands were described in the Rundells' invoice of 1811 as '4 very superb and elegant Ornaments for the Desert consisting of Groups of figures to receive Pine apples', although at that date they were not completed. The various elements were probably assembled over the next few years - they were finally delivered to Carlton House in 1817, with the branches arriving two years later. It is likely that the figures were designed by Flaxman. The final bill for the dessert stands has not been traced but later inventories state that they cost £1538 11s 8d.

“The Grand Service is the magnificent dining service of silver gilt commissioned by George IV, when Prince of Wales, from the Royal Goldsmiths Rundell, Bridge & Rundell. The initial commission was made in 1806 and the first delivery took place in 1811.” For more on these fabulous and exceptional works, see the website for the Royal Collection Trust

Pineapples make a particularly decorative feature with their hint of the exotic. At the Palace, they have always played a large part in the dessert course. Charles II is depicted in a painting receiving a pineapple from one of his gardeners. For a time this painting was thought to represent the first pineapple grown in England, but in fact it is too early for this to be the case. The fruit must instead have come from the West Indies.

John Evelyn, who waited on the King at a banquet held for the French Ambassador in 1668, recorded in his diary that the King offered him a taste of a pineapple from his own plate. Evelyn was rather disappointed with the taste, saying 'It has a grateful acidity but tastes more of the quince or the melon. He excused its flavour, attributing it to the distance the fruit had travelled. Pineapples are represented in the silver and porcelain services created for George IV and William IV respectively.

George IV's coronation banquet, held in Westminster Hall, London, also featured pineapples. The menu of the third course of the dinner shows that the pineapple was placed directly in front of the King during the meal. The Earl of Denbigh, who waited on him, records in his description of the banquet that 'Lord Colchester was my assistant carver and cut up a pineapple weighing 11 pounds.' — From “The Royal Table: Dining at the Palace,” by Kathryn Jones, 2008

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia

Etiquette of British Royal Dining

Don't think about asking the Queen to “Please pass the salt.” She has her own salt dip, or salt cellar, and it is not part of the 2,000 plus silver pieces used for a State Dinner. The Queen’s is a salt dip that was made by Nicholas Clausen in 1721

If by chance there is ever an opportunity for you to go to dinner with HRH at the palace, here are a few things you may find interesting... The silver service (aka “The Grand Service”) is so large, and so complete with every type of utensil imaginable, it takes eight (yes... eight) palace employees at least three weeks to get ready for setting on the tables. Though the Grand Service is kept by the Yeoman of the Silver Pantry (that is the actual title) in a controlled atmosphere, each piece still needs to be washed, shined and polished to perfection prior to a State Dinner.

Don't think about asking the Queen to “Please pass the salt.” She has her own salt dip, or salt cellar, and it is not part of the 2,000 plus silver pieces used for  a State Dinner. The Queen's is a salt dip that was made by Nicholas Clausen in 1721.

Page from the excellent book, “For the Royal Table: Dining at the Palace”

All of this comes from a wonderful book entitled “For the Royal Table: Dining at the Palace” and was created by “The Royal Collection” in Great Britain. It includes historic menus, royal traditions, the silver, the crystal, the china... everything the royal family has used for the past 500 years. From the Royal Collection website, in 2008 announcing the publication of the book there is this... “The style of dining has changed considerably over the centuries, as can been seen from the elaborate menus and recipes from past royal banquets. At a lavish dinner given by Charles II for the Garter Knights at Windsor Castle in 1671, guests were served 145 dishes during the first course, and the catering included 16 barrels of oysters, 2,150 poultry, 1,500 crayfish, 6,000 asparagus stalks and 22 gallons of strawberries” and much more.

The book shows the finger bowls set out with the accompanying knife, fork and spoon, for the dessert or fruit course.

Menu for the Wedding Breakfast of King George VI and Queen Elizabeth in 1923

The table gets the white glove treatment.

 And the white bootie treatment too, for walking the length of the table, checking on perfection. 

Here is more from “The Royal Collection” website: “Contemporary photographs show how Royal Household staff, including chefs, footmen, pages, florists and housemaids, guarantee the highest standards of presentation at a State Banquet. The laying of the table begins two days before the dinner, and each place-setting measures exactly 45cm (18in) across. During the meal, a system of ‘traffic lights’ keeps the team of footmen and pages synchronised; a blue light communicates ‘stand by’ and an amber light signals ‘serve the food’. Each guest has six glasses (one each for red wine, white wine, water and port, and two for champagne – one for the toast and one for the pudding course). A diagram of the arrangement of the glasses guides those who are unfamiliar with the sequence of service.

From the Royal Photograph Collection is a charming series of portraits of Queen Victoria’s footmen and pages, many of whom had started in royal service under her uncle, William IV. Serving food in a royal palace presented particular challenges. Staff were instructed that ‘trays must be kept level so that there is no spilling of gravy or sauces’. At Windsor Castle every dish had to be carried up narrow stairs from the Great Kitchen to the State Apartments. The chefs always made twenty extra dishes for each course in case of a disaster. Following the devastating fire of 1992, the restoration of the Castle included a complete refitting of the kitchen quarters, adding lifts to deliver the food. Royal Household staff still prepare food in the Great Kitchen, the oldest working kitchen in England, where traditional copper pots from reign of George IV stand alongside high-tech catering equipment.” The book is a great read for anyone following the Royal Family or who is interested in history. 

This post was previously posted on the Etiquette Sleuth Blogspot in 2011 

Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia