The menu has just been published for the wedding of Prince Harry and Meghan Markle, now known as the Duke and Duchess of Sussex (excellent choice!). Following the ceremony at St George’s Chapel in Windsor, 600 guests arrived at St George’s Hall in Windsor Castle for a lunchtime reception hosted by The Queen.

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

A lovely light menu with lots of choice.

Guests were first served a stunning selection of savoury canapés:

• 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

All of the ingredients for the wedding reception were sourced from Royal Warrant-holding companies. As you can see the chicken was free range and the lamb was Windsor lamb.

Then guests were served from a selection of bowl food, rather than a formal sit down meal:

• 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

Sweet canapés served following the savoury dishes included champagne and pistachio macaroons, orange crème brûlée tartlets and miniature rhubarb crumble tartlets.
The wedding cake featured an elderflower syrup made at The Queen’s residence in Sandringham from the estate’s elderflower trees. This impressively beautiful cake was decorated with Swiss meringue buttercream and 150 fresh flowers.
A selection of wines and soft drinks were served in addition to Pol Roger Brut Reserve non vintage Champagne. There was also an apple and elderflower mocktail designed to complement the couple’s wedding cake.
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.