We received this invitation below (Wednesday February 14th) to compete in the first ever worldwide “Come and Dine at Highclere” competition. Which, once we decided to give it a go gave us eight days to put the evening together (our party was Saturday the 24th) just before the deadline.

“The competition entries will be judged by a panel of three judges based on the originality of the event concept, the level of skill and accomplishment in hospitality as judged by reference to the standard required for formal dinners at Highclere Castle and the level of enjoyment obvious from the participants of the event in the photographs and video clips submitted.”
The invitation we created to send out to our guests was a Titanic themed boarding pass and we created a few wine labels to add to the atmosphere.

Our inspiration for the Come and Dine dinner party came from the Titanic connection that was quite relevant within the Downton Abbey saga. Julian Fellowes kept us enthralled with the opening show using the Titanic as the backdrop and the catalyst to the Crawley Family difficulties.

In season two, he brings back the Titanic by introducing us to Patrick Gordon who claims to be the long-lost heir Patrick Crawley, again linking the ship to the story-line, and with Viking Cruises as partial sponsor this seemed like a fun idea.
…and we can use a Titanic theme background.

Gerald does a careful measure following the spacing guidelines for a formal dinner.

Each guest was matched to a character from the Downton Abbey series.

As our guests arrived, we served a Pimm’s cocktail and the delicious Beetroot-cured Salmon canapés from Lady Carnarvon’s book, while watching and discussing the very first episode of the PBS series.

I was inspired to combine three elements to my Downton Abbey dinner party.

A wink to the Titanic as a backdrop, recipes from Lady Carnarvon’s new book ‘At home at Highclere’ and a surprise for my guests; an original Downton Abbey murder mystery, (how could I resist) that I’ve written to be played out during the course of the dinner.

I can finally give Lady Mary and Mr. Pamuk another chance.

I was inspired to combine three elements to my Downton Abbey dinner party.

Lady Carnarvon’s recipes worked beautifully as I matched different ones from her book to create a similar menu that reflects the courses served in First Class aboard the Titanic 1912.

Seafood Canapés A L’Amiral (Titanic)
Beetroot-cured Salmon canapés (At Home at Highclere)

Consommé Olga (Titanic)
Consommé Madrilene (At Home at Highclere)

Asparagus Salad (Titanic)
Asparagus Mousse and spears (At Home at Highclere)

Filet Mignon Lili (Titanic)
Filet de Boeuf (At Home at Highclere)

Potatoes Anna (Titanic)
Potatoes Anna (At Home at Highclere)

Peaches in Chartreuse Jelly (Titanic)
Upside-down Peach Sponge (At Home at Highclere)

Consommé Madrilene (At Home at Highclere)

Asparagus Mousse and spears (At Home at Highclere)

Filet de Boeuf (At Home at Highclere)

Upside-down Peach Sponge (At Home at Highclere)

After dessert, we took our champagne into the “garage” where we had set up a green screen for a group portrait. The last time Gerald and I went to Vermont to support a PBS event there was a green screen (seems to be a fun extra at many of these events.) So we thought it would be fun to include one in our mini Downton themed PBS fundraiser.

Our home was alive with ragtime, dancing, delicious food, wonderful conversations and lot’s of laughter with great friends along with a party donation to PBS: Public Broadcasting Service

We received some wonderful prizes from Lady Carnarvon and Highclere for our runner up win in the 2018 Come and Dine competition. 1- A Highclere Castle print signed by the judges, 2 – A framed photo of Lord and Lady Carnarvon, 3 – A Highclere cooking apron and 4 – A lovely letter from Lady Carnarvon with an invitation to have tea with them the next time we are in London.