Royal wedding food: From sweet canapés to trendy bowl food, this is what Harry and Meghan's guests ate

Roughly 7,500 items of food were prepared for the occasion

Olivia Petter
Sunday 20 May 2018 11:05 BST

After much speculation, the royal wedding menu has finally been revealed.

Following a majestic ceremony at St George’s Chapel in Windsor, 600 guests flocked to St George’s Hall in Windsor Castle for a lunchtime reception hosted by The Queen.

The decadent feast included a selection of sweet and savoury canapés in addition to the palatial lemon and elderflower wedding cake designed by Claire Ptak.

Royal wedding cake: Layered lemon and elderflower served up for Harry and Meghan

All of the ingredients for the wedding reception were sourced from Royal Warrant-holding companies.

To begin with, guests were served a selection of savoury canapés, including:

  • 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

Following this, rather than having a formal sit-down dinner, a selection of bowl food was distributed.

This included pea and mint risotto, chicken fricasse and a slow-roasted pork belly, served with apple compote and crackling.

To drink, a selection of wines and soft drinks were served in addition to Pol Roger Brut Reserve non vintage Champagne and an apple and elderflower mocktail designed to compliment the couple’s wedding cake.

The wedding cake featured an elderflower syrup made at The Queen’s residence in Sandringham from the estate’s own elderflower trees and was decorated with Swiss meringue buttercream and 150 fresh flowers.

Sweet canapés served following the savoury dishes included champagne and pistachio macaroons, orange crème brûlée tartlets and miniature rhubarb crumble tartlets.

The food was prepared by a team of 25 chefs working under the leadership of Mark Flanagan with as many ingredients as possible sourced from local farms.

The lunchtime reception featured speeches from the Prince of Wales and the Duke of Sussex himself, with the Duke of Cambridge acting as compère for the occasion.

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