In any case, it wasn’t long before they served a traditional English afternoon tea: sandwiches, fruit cake, ginger cake, and warm scones with jam and clotted cream.
I was full to burst afterwards, but if there’s one thing I’ve learned over the years covering foreign Royal tours, it is to eat when you can – you’re never quite sure when you’ll have time to eat again.
So, I tucked into a dinner of smoked salmon and leek tart, served with pickled cucumber and bronze fennel.
This was followed by a corn-fed chicken breast served with the trimmings of a Sunday roast.
Apple and blackberry crumble was for dessert, and I felt guilty enough to want to go to the gym when I landed in the Bahamas.
Unfortunately, there was no time for that.
As soon as we landed, my colleagues and I grabbed our hand luggage and cameras out of the overhead lockers and almost threw ourselves down the back stairs to disembark the aircraft before King Charles did – ensuring we were in position to capture His Majesty far more gracefully descending the front steps.
The sun’s heat was intense, but the transition went relatively smoothly.
Then it was time to watch His Majesty receive a Royal Salute from an awaiting Guard of Honour.