I was delighted to accept a fairly belated invitation from British Ambassador Mark Canning and his delightful wife, Cecilia, to attend a reception for the Royal Wedding at The Residence between 11am and 2pm on the actual day of the event, 10 000km away.This was so belated (but better late than never!) that I had to return to my (again) Zesa-less home and change from tan shorts and a HIFA Press Corps T-shirt, chosen for an eve-of-holiday half-day dress-down Friday (I “dress down” most days!) and don some “smart/casual” gear as stipulated.Consequently I got there at 11:07, to find almost all parking in the freshly-mowed paddock taken. I estimate there were about 200 guests, probably in around 180 cars and they all believed in ultra-promptness!After queuing behind the American Ambassador and envoys from Greece (via Pretoria) to shake hands with our host and hostess I declined one of the great icons of tropical diplomatic occasions: Pimms No 1 Cup and, led by a dashingly kilted Keith Scott (First secretary Politics/Communications) and John Murphy (Her Majesty’s Consul), found my way to the beer bar.Candidly, (other than Kariba Tiger Tournament week) 11:15 is a wee bit early for me to attack delightfully chilled articles of a mildly intoxicating nature, but checking the apparently limited quantity of Heinekens and Castles ear-marked to last an already jovial (and thirsty) crowd another two-hours forty-five minutes, thought it a good plan to make a start!Several largish TV sets and a central speaker system had been set up on the broad stoep using whatever dappled shade was available to make the most of the magnificent spectacle being beamed from Central London. Oddly, I thought, the Embassy chose Sky News coverage rather than the official BBC channel.Wonderful snacks circulated smoothly and professionally. Mandy Gale was i/c catering and promised to e-mail me a list of everything available on the trays…but I wait still, five days on. I assume her team also baked the beautifully decorated Wedding Cake.I recall superb smoked salmon whatsits, and things with prawns, dinky little still warm cheese tartlets which I photographed, but we’ve no room for, fish goujons, vol-au-vents and mini-kebabs (query…I’ve been to four other cocktail parties/receptions since!)Fantastic floral arrangements, Union Flag bunting and red, white and blue streamers decorated the façade. Many people of British birth, descent or relationship by marriage were there as was the Mayor of Harare, our Ambassador to Senegal, Trudy Stevenson, back for HIFA. There was a full turn out from members of the Corps Diplomatique (who left this function to go round the corner to the Dutch Ambassador’s gaffe for another party for the Queen of the Netherlands’ birthday postponed from noon until 14:30! What a life!)“Are you Mr Miller?” an elderly lady with a Scots accent asked. “No that was my late father,” I answered.It turned out she was Sister Paulette, now of Emerald Hill, who’d taught my daughter-in-law (Dr Miranda Prendergast-Miller) at The Convent Junior School. I remembered the nun having been at Miranda’s wedding to my son, Rhoderick, in St Andrew’s, Scotland, this time four years ago.There was scarcely a dry eye at The Residence as Kate said “I do” to Prince William in scarlet Irish Guards uniform and I have to admit blinking back a tear as the barman broke the sad news the beer had finished at 13:37!
*****On Sunday, new outside caterers Carnira Catering launched a sample of their services with a lovely garden party at Belvedere.Blonde Nela Miranda, who turned 50 the week before, used to be in charge of the Portuguese Club at Greendale and — coincidentally — ran catering at the British Embassy for several years.She has gone into business with young Tiago Carvalho, recently back from UK with a City and Guilds in hospitality and much hands-on experience.They plan to do all sorts of corporate and private catering in a wide spectrum of venues, but the launch party was at the home of stunning beautician Stephie Scudero. Centre-piece was a 36kg pig, spit-roast on a machine made by her husband. The pig was marinated in garlic, wine and herbs overnight and took 11, 5 hours to cook to absolute perfection, including the most incredible crispy, crackling.Accompanied by pasta, rice, salads, garlic bread, Portuguese rolls and pita, followed by possibly a dozen different puddings, cake and coffee approximately 65 guests toasted the new venture in Portuguese and Cape wines.And it didn’t rain! (Unseasonal, torrential, monsoon-like, storms lashed Harare immediately after the Royal Wedding thrash and at about the same time the next day!)
Contacts: Carnira Catering: Nela 0772 908 242/Tiago 0735 030 028 [email protected] [email protected]
