HM The Queen has been treated to a banquet whipped up with the help of a Narberth chef. Karl Jones-Hughes, of The Bridge Dining Room, cooked for Her Royal Highness when she opened the Welsh Assembly. As a member of the Welsh National Culinary Team, Karl created a vanilla panacotta with summer berries and citrus tuille for dignitaries including HM The Queen and Rhodri Morgan. "It's a set vanilla custard milk jelly," he explained. "It is a tried and tested recipe as we have to feed 270 people in 40 minutes so you don't want to be scratching your heads at five to one over a new recipe. "There is an added pressure because you're cooking for HM The Queen and you are representing not just yourself, but the country, but all 270 puddings were fit for a queen," he added. Angela Burns, West Carmarthen and South Pembrokeshire's AM said the whole meal was delicious. "It was a wonderful lunch and it gave me a real buzz when I spotted that one of the people behind it was from Narberth," she said. Karl was the pastry chef at The Celtic Manor in Gwent before he returned home to Pembrokeshire to set-up his own business. "I doubt that HM The Queen is ever going to come to The Bridge so it was great to cook for her somewhere else," he added.