Image source: AP
The lunchtime reception was held at St George’s Hall in Windsor Castle, hosted by Her Majesty The Queen and prepared by her team of 25 chefs lead by Executive Chef Mark Flanagan.
This was no sit down formal meal, but rather a more casual gathering of the bride and groom’s closest friends and family. On arrival guests were welcomed with Pol Roger Brut Réserve Non Vintage Champagne as footmen and waiters circulated the room with canapes such as:
– Scottish Langoustines wrapped in Smoked Salmon with Citrus Crème Fraiche
– Heritage Tomato and Basil Tartare with Balsamic Pearls
– Croquette of Confit Windsor Lamb, Roasted Vegetables and Shallot Jam
– Garden Pea Panna Cotta with Quail Eggs and Lemon Verbena
The couple once again showed that although their wedding was mostly traditional, they are also very much a young modern couple. A selection of bowl food was circulated, with dishes such as: Pea and Mint Risotto with Pea Shoots, Truffle Oil and Parmesan Crisps and Ten Hour Slow Roasted Windsor Pork Belly with Apple Compote and Crackling.
Speeches were given by Prince Harry, and his father Charles,The Prince of Wales – again toasted with plenty of champagne and elderflower mocktails (for the younger guests!).
Platters of sweet canapes were on offer, which included Champagne and Pistachio Macarons and Orange Crème Brûlée Tartlets.
The pièce de résistance of the reception was the wedding cake, designed and created by Claire Ptak. Images released over the weekend show a romantic and elegant cake, not too large or towering as some royal wedding cakes in the past have been.