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Michael Buerk is joined by chef Paul Ainsworth in the kitchen wing of one of Britain's grandest stately homes. Together they showcase food served at the grandest royal state banquets, as well as dishes served at more informal meetings between the Queen and visiting world leaders. Paul cooks a dish inspired by the state visit of President Obama and also prepares drop scones from a recipe that was sent by the Queen to President Eisenhower in the 1960s. Historian Matt Green learns the art of laying up a banquet table from former royal butler Grant Harrold and discovers how to sit and how to chat without breaking any royal protocols.