Inside displays recreate the behind-the-scenes preparations for a state banquet, from the office that sends out the coveted gilt-edged invitations (include the red 'blobber' used to mark each guest's place on the seating arrangement), to the palace pastry kitchen where staff use moulds made from the buttons on a footman's livery to make tiny gold-dusted decorations for the chocolate bombes often served at desert.
內(nèi)部展覽會(huì)再現(xiàn)國(guó)宴的幕后準(zhǔn)備，包括負(fù)責(zé)分發(fā)羨煞旁人的金邊邀請(qǐng)函（包括紅色座次表）的辦公室及宮廷糕點(diǎn)廚房的準(zhǔn)備工作。在廚房里，雇員用侍從制服上的扣子做成的模型來(lái)為巧克力布丁制作涂金小裝飾，這是國(guó)宴常有的一道甜點(diǎn)。

Each state banquet involved four courses: a starter, then meat or game followed by desert and seasonal fruit.
每場(chǎng)國(guó)宴包括四道菜：開胃菜、肉食或野味菜，最后是甜點(diǎn)和應(yīng)季水果。

Chefs always try to incorporate something special for their guest nation, such as the sugar orchids recently made for the President of Singapore in homage to his country's national flower.
廚師經(jīng)常嘗試融合貴賓國(guó)的特色。比如，最近為新加坡總統(tǒng)做的甜味胡姬花菜，就是為向新加坡國(guó)花表示敬意。