I couldn’t let the Royal Wedding pass without paying homage to the Royal Menu. If the wedding was a dream, the luncheon and reception have to be heaven! As near as I can tell, pictures of the food must be a national secret as there are NO images on-line. Here are the menus and the cake! Know more? Post below!
The Lunchtime reception hosted by the Queen was prepared in the castle kitchen by Mark Flanagan—Head Chef at Windsor Castle (pictured above photo courtesy of AFP).
- Scottish Langoustines wrapped in Smoked Salmon with Citrus Crème Fraiche
- Grilled English Asparagus wrapped in Cumbrian Ham
- Garden Pea Panna Cotta with Quail Eggs and Lemon Verbena
- Heritage Tomato and Basil Tartare with Balsamic Pearls
- Poached Free Range Chicken bound in a Lightly Spiced Yoghurt with Roasted Apricot
- Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam
- Warm Asparagus Spears with Mozzarella and Sun-Blush Tomatoes
- Fricassee of Free Range Chicken with Morel Mushrooms and Young Leeks
- Pea and Mint Risotto with Pea Shoots, Truffle Oil and Parmesan Crisps
- Ten Hour Slow Roasted Windsor Pork Belly with Apple Compote and Crackling
- Champagne and Pistachio Macaroons
- Orange Crème Brûlée Tartlets
- Miniature Rhubarb Crumble Tartlets
Photo credit: AFP
The wedding cake features elderflower syrup made at The Queen’s residence in Sandringham from the estate’s own elderflower trees, as well as a light sponge cake uniquely formulated for the couple. A filling made from Amalfi lemon curd and elderflower buttercream ties all the elements together. The cake is decorated with Swiss meringue buttercream and 150 fresh flowers, mainly British and in season, including peonies and roses.
Photo courtesy of Kensington Palace
Even less information is available about the smaller reception at Frogmore that evening. Here is all I could find:
Share below if you have uncovered any other details. Foodies everywhere are HUNGRY for more!