THE Mansion House will return to its decadent Georgian roots this summer when its hosts a banquet fit for a prince.

The event will be one of the highlights of this year's York Festival Of Food And Drink.

The ten-day festival - now in its 11th year - kicks off on September 20 with a full programme of gastronomic delights.

On Thursday, September 27, the Lord Mayor of York, Coun Irene Waudby, will invite guests to her civic home for the Georgian Prince Of Wales Dinner.

The black-tie event, which starts at 7.30pm, will see guests going back 200 years to experience an 18th century royal banquet.

Festival director Michael Hjort said the glittering dinner had been inspired by the feast held at the Mansion House in August 1789 in honour of HRH the Prince of Wales, who was in town for the races - then, as now, a big social event in the city's calendar.

The prince, who was later to rule the country, first as Prince Regent in place of his mad father, and then as King George IV, was well-known for his expensive tastes and profligate ways.

Out to impress, the Corporation - the 18th century equivalent of City of York Council - offered the prince the freedom of the city and laid on one of the Mansion House's most extravagant banquets.

A French chef was brought up especially from London and he included in his lavish menu the most exotic and expensive fruit available at the time - the weird and wonderful pineapple.

In similar fashion, Peter Brears, a renowned food historian and former curator at York's Castle Museum is modelling this year's menu on the food and customs of the period.

Mr Hjort said: "It's particularly interesting to see the Mansion House used for its original purpose, holding lavish dinners hosted by the Lord Mayor.

"In this case, we're exceptionally pleased we've got the services of pre-eminent food historian Peter Brears onboard for the event."

The evening will begin with canapés of Gentlemen's Relish in the beautiful Lord Mayor's dining room. Guests will then proceed to the impressive State Room where the original dinner was held. There, beneath a portrait of the Prince of Wales, guests will be served authentic period dishes.

Mr Brears will guide guests in Georgian manners and dining etiquette during the banquet. After the loyal toast, an authentic milk punch will be served before carriages whisk guests away at 11pm.

Tickets for the event cost £50. For bookings and further information phone 01904 466687 or go to the website www.yorkfestivaloffoodanddrink.com


Georgian banquet

Dishes of the period were laid out in "removes". Guests had a choice of unrelated dishes - what modern diners would call buffet items - from each remove. Once these were finished, the next remove would be laid out. Dishes served to festival diners will be:

First Remove

Hot pea soup
Chunky white bread slicesStewed cod
Fish sauceSalad
Salad saucePickled mushrooms
Pickled walnutsSolomon Grundy: soused herring, tongue, hard-boiled eggs, onions, capers
minced lamb pies

Second Remove

Indian Burdwan Stew
Beef olives with forcemeat and prune stuffingLong grain rice
Boiled potatoes - buttered with parsley and chives
Carrots and parsley and butter
French beans and small onions and butter

Third Remove

Blue Stilton
Cheshire
Pickled cucumber
Celery
Plain water biscuitsMrs Barnado's Syllabub with boudoir biscuits
Hot carrot pudding with sherry sauce
Peter Brears' Almond Sweetmeats

Downstairs in the Dining Room

Green and black tea
Milk
Lemon Slices
Milk Punch